Spelt is a great whole grain to learn to use. The loaf might look hard and crusty but it is truly soft and nutty on the inside!
We love to experiment with new grains around here. They all have unique tastes and bring different nutrients to the table. Especially when you have a grain mill, it's super easy to try out small amounts of new berries to grind.
And there's no need to buy just one recipe's worth. We also truly love Blueberry Spelt Muffins or making Banana Spelt Muffins for breakfast. Gluten free is no problem. Whole grains don't have to contain gluten, and buckwheat, despite the name, is naturally gluten-free! Try some Buckwheat Muffins for a hearty addition to your snack time.
Key Ingredients
Flour - You can grind your own or buy a small bag of spelt flour to try out. We will mix it with regular AP flour.
Sweetener - Either honey or maple syrup add just the right sweetness.
Butter - The added fat keeps the bread nice and soft inside.
Starter - You can use starter that is ready to be fed here.
How to Make Spelt Sourdough Loaf
***See recipe card below for precise measurements and instructions.***
Step 1: Mix wet ingredients, then stir in the dry.
Step 2: Temp your dough to determine how long to cold ferment.
Step 3: Scrape into a loaf shape.
Step 4: Gently pull and roll the dough towards you until it is smooth.
Step 5: Place in a towel-lined basket for resting and shaping.
Step 6: Make sure and score the loaf before baking!
FAQs
You are controlling the expansion here, it's not just for looks. If you don't score, the bread will expand in all directions trying to "grow" and won't look pretty. It also might not be able to "break" the surface tension and be a sad, dense loaf. By giving it a nice deep score along the top, it will bloom open at that spot.
We mix and match all the time, and will let you know what we've tried. For this one, using entirely spelt will make the bread too heavy and dense. Using half whole grain and half all-purpose gives us that really nice, light texture we love, but adds the nutrients from using a whole grain.
I've been enjoying the Tartine Shoelace method. It's really hard to show you in a series of photos, so I highly recommend looking up videos and giving it a try yourself. You can be as basic or creative as you like!
Photos by Megan Hampton
More Sourdough Recipes
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Spelt Sourdough Bread
Ingredients
- 150 grams sourdough starter peaked or slightly hungry
- 375 grams room temperature water
- 50 grams butter softened to room temp
- 50 grams honey or maple syrup
- 275 grams spelt flour
- 275 grams organic all-purpose flour
- 20 grams salt
Instructions
- Mix starter, honey, butter, and water in a large mixing bowl. Add in flours and salt.
- Mix well and knead until fully combined, 5-10 minutes
- Take the dough’s temperature to gauge how long the dough is going to ferment (bulk ferment) before a cold retard (overnight refrigeration). 70 degree dough will need 10-12 hours, 75 degree dough will need 5-7 hours, 80 degree dough will need 3-5 hours.
- Allow to rest 30-60 minutes after fully combining, then stretch and fold the dough (Think of this as folding an envelope, you bring up one quarter of the dough and fold it over the whole ball. Then turn, and repeat 3 more times until four sides are pulled up and folded over).
- Repeat the stretching and folding 3 more times, about every 30 minutes.
- Allow the dough to rest until it is finished fermenting (from the total time you determined by temp), it shouldn’t be too sticky to the touch.
- Dump the dough on your counter and pull it toward you, repeating until it forms a smooth ball.
- Let the dough rest for 20-30 minutes, then shape with your preferred method. I like the Tartine Shoelace method.
- Place the dough in a lined basket, cover, and refrigerate overnight.
- Before baking, preheat the oven to 450°F.
- Turn the dough out onto parchment paper. Give the dough a release score.
- Pick up the dough by the parchment paper to put both the loaf and paper to bake in a covered dutch oven at 450°F degrees for 30 minutes, then uncovered 12-15 minutes longer or until 200°F internal temperature.
Notes
- Optional trick, put dry rice in the bottom of the dutch oven before placing the parchment paper and dough. This helps prevent the bottom from burning.
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