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Woman holding a loaf of bread in front of her.

Spelt Sourdough Bread

100% spelt sourdough bread, made with only spelt flour. This lower hydration bread is easy to make, even for sourdough beginners.
Course Bread
Cuisine European
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 12 hours
Total Time 12 hours 50 minutes
Servings 10 slices
Calories 229kcal


  • 300 grams water room temperature
  • 100 grams active sourdough starter
  • 550 grams spelt flour
  • 10 grams fine sea salt


  • Add the water and starter to a large mixing bowl and whisk to combine.
  • Add the flour and salt to the bowl, and use a wooden spoon or spatula to mix until a shaggy dough forms. Finish mixing with your hands to fully incorporate the flour.
  • Cover the bowl and set aside to rest for 30 minutes.
  • Once the dough has rested, begin your stretches and folds. Do three rounds of stretches and folds over the course of an hour, once every 20 minutes.
  • Form the dough into a ball or boule by placing it onto a clean surface and using your hands to rotate until surface tension forms.
  • Line a proving basket with a tea towel and sprinkle with flour. Place the dough upside-down into the prepared basket.
  • Cover and set aside to rise at room temperature for three hours. The dough should visibly rise during this time.
  • Place the dough into the refrigerator overnight, or for at least eight hours.
  • Place a heat-safe dutch oven into the centre rack of your oven and preheat the oven to 240°C (465°F).
  • Turn the dough out onto a piece of parchment paper and score with a sharp knife.
  • Carefully remove the dutch oven and place your loaf into it, using the parchment paper as handles to lift the bread.
  • Bake for 20 minutes with the lid on, then remove the lid and reduce the temperature to 220°F (425°F) and bake for another 15-20 minutes, or until browned to your desired degree.
  • Remove from the oven and cool in the pot for ten minutes before carefully removing the bread and cooling fully on a wire rack. It must be completely cool before slicing.
  • I recommend storing it in the pot you've baked it in, or freezing individual slices and toasting to thaw.



Serving: 1g | Calories: 229kcal | Carbohydrates: 42g | Protein: 8g | Fat: 2g | Sodium: 391mg | Potassium: 1mg | Fiber: 7g | Calcium: 1mg | Iron: 3mg