Spelt Sourdough Bread

Preparation: 16 hrs
Baking: 45 mins
Makes 750 g bread



    • 16 g starter from rye sourdough
    • 80 g whole grain rye flour
    • 80 g water

Autolys dough

    • 375 g spelt flour (type 630)
    • 265 g water

Main dough

    • Sourdough
    • Autolyse dough
    • 90 g spelt flour (type 630)
    • 15 g salt


    • Mix the ingredients for the sourdough with a spoon and let it sit for 12-16 hours at room temperature.
    • On the baking day, mix the spelt flour and water for the autolysis dough and leave to rest covered for 30 minutes.
    • Knead all the ingredients for the main dough in the kneading machine for 5 minutes on the lowest speed and a further 5 minutes on the second speed. The dough has a medium firm consistency.
    • Cover the dough airtight and leave to rest for 30 minutes.
    • Then laminate the dough on a lightly moistened work surface.
    • Leave to proof for 3 hours at approx. 20-22 °C. Every 45 minutes, stretch and fold the dough.
    • Shape the dough and place in a floured proofing basket with the bottom facing upwards for approx. 2 hours. After 60 minutes, place in the fridge.
    • Now place the dough on baking paper and score deeply. Bake in a strongly preheated oven at 230 °C for 45 minutes with plenty of steam. After 10 minutes, open the oven door wide and release the steam.
    • Leave the bread to cool uncovered on a wire rack.

About this recipe

Savor the rustic simplicity of this Spelt Sourdough Bread. Crafted with spelt flour, this bread entices with its robust flavor profile and a wonderfully soft crumb, baked to perfection in your home oven.

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