Last week I shared how to make sourdough bread from whole wheat flour, and this week it’s all about 100% whole grain spelt sourdough bread! Grab a bag of spelt flour from the supermarket, refresh your sourdough starter, and try your hand at this delicious sourdough bread. The video and recipe are below.
Ingredients
Whole Grain Spelt Flour – 450g
Water – 275g
Salt – 10g
Sourdough Starter – 100g
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Baker of Seville Bread Lame
Oval Banneton Basket
Non-Stick Bread Pan
Non-Stick Focaccia Pan
Instructions
- Measure all of the ingredients together and mix to combine.
- Keep mixing until all of the dry bits of flour have disappeared.
- Cover the dough and let it rest for 30 minutes on your kitchen counter.
- Let the dough bulk ferment for about 4.5 more hours, giving the dough three sets of stretch and folds, spaced out at half hour intervals (see video)
- Pre-shape the dough into a ball and let it rest for 30 minutes.
- Shape the dough into a boule with your hands or bench scraper and flip the dough upside down into a floured banneton basket.
- Move the dough to the fridge and let it proof overnight in the cold environment.
- The next day, when you’re ready to bake, pre-heat your oven to 500 degrees F or 260 degrees C for at least 30 minutes. Place your Dutch oven or baking vessel inside the oven to pre-heat too.
- Flip the dough out onto a sheet of parchment paper. Score it in a cross pattern (or however you want!) and transfer the dough into the Dutch oven.
- Close the lid and move the Dutch oven to the real oven. Bake for 20 minutes.
- After 20 minutes, remove the Dutch oven lid and continue baking for an additional 15 minutes.
- Remove the bread from the oven when it has achieved the color that you’re looking for and give it at least an hour to cool down.
- Slice into your loaf of bread and enjoy!
Spelt Sourdough Bread - 100% Whole Grain
This hearty loaf of sourdough bread is made with 100% whole grain spelt flour. It's simple, delicious, healthy, and easy to make.
Ingredients
- Whole Grain Spelt Flour - 450 grams (plus 50 grams for feeding your starter)
- Water - 275 grams
- Salt - 10 grams
- Sourdough Starter - 100 grams
Instructions
- Measure all of the ingredients together and mix to combine.
- Keep mixing until all of the dry bits of flour have disappeared.
- Cover the dough and let it rest for 30 minutes on your kitchen counter.
- Let the dough bulk ferment for about 4.5 more hours, giving the dough three sets of stretch and folds, spaced out at half hour intervals.
- Pre-shape the dough into a ball and let it rest for 30 minutes.
- Shape the dough into a boule with your hands or bench scraper and flip the dough upside down into a floured banneton basket.
- Move the dough to the fridge and let it proof overnight in the cold environment.
- The next day, when you’re ready to bake, pre-heat your oven to 500 degrees F or 260 degrees C for at least 30 minutes. Place your Dutch oven or baking vessel inside the oven to pre-heat too.
- Flip the dough out onto a sheet of parchment paper. Score it in a cross pattern (or however you want!) and transfer the dough into the Dutch oven.
- Close the lid and move the Dutch oven to the real oven. Bake for 20 minutes.
- After 20 minutes, remove the Dutch oven lid and continue baking for an additional 15 minutes.
- Remove the bread from the oven when it has achieved the color that you’re looking for and give it at least an hour to cool down.
- Slice into your loaf of bread and enjoy!
Conclusion
This hearty spelt bread makes for a great sandwich, and (like most whole grain breads), makes amazing toast. I really hope you give it a try. Make sure you’re subscribed to the Grant Bakes YouTube channel for more sourdough bread recipes.