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Easy Spelt Sourdough Bread Recipe

Easy Spelt Sourdough Bread Recipe

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This delicious homemade spelt sourdough bread makes the perfect breakfast treat. 

  • Total Time: 11 hrs
  • Yield: 1 loaf 1x


  • 65g active sourdough starter
  • 315g filtered water
  • 10g honey or maple syrup
  • 240g bread flour
  • 200g whole grain spelt flour
  • 9g fine sea salt


  1. In a large mixing bowl, whisk sourdough starter, filtered water, and honey. Add the flour and mix with a spatula, then use your hands to really work the ingredients together. You can use a stand mixer and dough hook for this recipe if you want an easier mix. After a good mix, you should have a rough sticky dough, without any lumps of dry flour. Sprinkle the top of the dough with salt, cover it with a damp towel, and let this rest or autolyze for 1 hour.
  2. Squeeze and knead the dough with your hands for 2 minutes to help build the gluten. Next, perform your first set of stretches and folds. Let the dough rest for 30 minutes covered.
  3. Stretch and fold your dough three more times, allowing your dough to rest between each set for 30 minutes.
  4. Then cover the dough with a damp towel and let it rise until it has almost doubled in size, with tiny bubbles spread throughout the dough. If you’re unsure whether your dough is ready, simply give the bowl a shake, and if the top of the dough jiggles slightly, then that’s your cue!
  5. Now for shaping. Gently place your dough onto a lightly floured surface, and shape the dough into a round. Let this rest, covered, for 15 minutes.
  6. To shape the dough, gently pull the dough towards you, stretch each side of the dough out, and fold it towards the middle. Fold each side into the middle, and gently maneuver the dough towards you until you’ve formed a smooth round.
  7. Place the dough into a banneton, then cover it with a plastic bag, and let it cold-proof in the refrigerator overnight. Alternatively, you can let the dough rise on the kitchen countertop until it has almost doubled in size.
  8. Preheat your oven, along with your Dutch oven to 475 degrees Fahrenheit. Once the oven has preheated, remove the dough from the refrigerator, and cover it with a piece of parchment paper larger than the banneton. Place a cutting board atop the parchment paper and flip the banneton so that the dough is now on the parchment paper. Lift the banneton off and sprinkle some flour on top of and score the dough with a sharp knife.
  9. Gently lift the parchment and bread into the Dutch oven, with the lid on.
  10. Reduce the heat to 450 degrees F, and slide the Dutch oven to the middle. Bake covered for 25 minutes, then remove the cover and reduce the heat to 435F; bake for another 20 minutes. Remove the loaf once it has developed a wonderful golden brown crust.
  11. Let this cool for one hour before cutting.
  • Author: Natasha Krajnc
  • Prep Time: 10 hrs 15 mins
  • Cook Time: 45 mins
  • Category: bread
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 178 kcal
  • Fat: 1 g
  • Carbohydrates: 36 g
  • Protein: 8 g