Spelt Sourdough Bread Recipe (Made With Fresh Milled Spelt Flour)

There is something especially satisfying about making a loaf of sourdough bread with freshly milled grain. This spelt sourdough bread has a deep, hearty flavor, a beautiful crust, and a soft interior that feels both rustic and practical. I love baking this loaf when I want something wholesome and old-fashioned, but still simple enough to make in an ordinary home kitchen.

For this sourdough bread recipe, I use only fresh milled whole grain spelt flour from dry spelt berries. Using all spelt gives this loaf its warm, nutty flavor and soft, wholesome texture. Since spelt is a more delicate ancient grain, I handle the dough gently and keep a close eye on fermentation so it holds its shape as well as possible during bulk fermentation and baking.

If you are looking for a yeasted version, my Fresh Milled Whole Grain Spelt Bread is a great option for days when you want a faster loaf. But when I have the time for sourdough bread making, this homemade spelt sourdough is one of my favorite ways to bake with whole grain flour.

Fresh slices of this loaf are especially good with my homemade whipped honey butter or a spoonful of homemade raspberry jam spread across a warm slice of toast. It is the kind of bread that makes a simple breakfast or afternoon snack feel special.

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Quick Look at This Recipe

Prep time: 30 minutes
Bake time: 40 to 45 minutes
Total time: About 8 to 12 hours
Servings: 1 boule
Texture: Hearty, tender, and chewy with a crisp crust
Best served: Slightly warm with butter, jam, toast, or alongside soup

Why I Make This Spelt Sourdough Bread

I make this spelt sourdough bread when I want a loaf that feels both wholesome and simple. Fresh milled spelt flour gives it a beautiful flavor that stands out on its own, and I love the rustic character it brings to homemade bread. It is one of those loaves that fits right into an old-fashioned kitchen.

Because I mill my own grain for this recipe, I use fresh milled whole spelt flour from dry spelt berries, not sprouted spelt flour. That detail matters because fresh milled grain spelt flour can behave a little differently from store-bought flour. The dough may absorb water a little differently, and the gluten structure is more delicate than a typical white sourdough bread.

This loaf is also a nice way to bridge the gap between everyday sandwich bread and a more traditional naturally leavened loaf. It is shaped as a boule and baked in a dutch oven, which helps it hold its form and develop a beautiful crust.

Ingredients for Spelt Sourdough Bread

• 65 g active sourdough starter, at peak
• 300 g warm filtered water
• 10 g honey or maple syrup
• 440 g fresh milled whole spelt flour
• 10 g fine sea salt

Equipment

• large mixing bowl
• kitchen scale
• dough scraper
• banneton basket or bowl lined with a tea towel
• dutch oven
• parchment paper
• lame or sharp knife
• cooling rack

How to Make Spelt Sourdough Bread

Mill your dry spelt berries into fine whole grain spelt flour. Measure out 440g for the dough. Add the salt.

In a separate large mixing bowl, stir together the warm water, active sourdough starter, and honey or maple syrup until mostly smooth. Mix the flour with the wet ingredients until no dry bits remain and a shaggy dough forms.

After the rest, perform your first set of stretch and folds. Because spelt dough can be more delicate than other sourdough bread dough, I handle it gently and avoid overworking it. Over the next 1 ½ to 2 hours, do 3 to 4 sets of stretch and folds, spaced about 30 minutes apart. The dough should gradually become smoother and more elastic, though it may still feel softer than a standard sourdough bread made without spelt.

Cover the bowl and let the dough continue bulk fermentation at room temperature until it looks puffier, smoother, and slightly risen. Depending on the temperature of your kitchen, this usually takes about 4 to 6 hours total from the time the dough was first mixed. I watch the dough more than the clock here. With spelt sourdough, over proofing can happen faster than expected, so I look for a dough that has visibly expanded and feels airy, but not overly loose.

Turn the dough out onto a lightly floured surface and gently shape it into a loose round. Let it rest for 15 to 20 minutes uncovered. Shape the dough into a boule, creating surface tension without pressing too hard. Place it seam side up into a banneton basket or a bowl lined with a tea towel dusted with flour. Cover the dough and let it proof for about 1 to 2 hours at room temperature, or refrigerate it for a longer cold proof if that works better with your schedule. I often refrigerate it after shaping because it makes scoring easier and helps the dough hold its shape

Place your dutch oven in the oven and preheat to 450°F. Turn the dough out onto parchment paper. Dust off excess rice flour if needed, then score sourdough bread with a lame or sharp knife. Carefully transfer the loaf into the hot dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for another 20 to 25 minutes, until the loaf is deeply golden and the crust is firm.

Move the loaf to a cooling rack and let it cool completely before slicing. I know it is tempting to cut into it early, but waiting helps the crumb finish setting.

Tips for the Best Spelt Sourdough

Spelt flour can make a softer dough than many other sourdough bread recipes, so I try not to add too much extra water unless the dough truly needs it. This is why I like starting with the slightly safer hydration level in this recipe.

Fresh milled whole grain flour can vary a bit depending on the grain and the fineness of the grind. If the dough feels unusually stiff, add a little water. If it feels overly slack, use slightly wetter hands during folds and focus on gentle strengthening instead of adding a lot of extra flour.

Do not overproof this loaf. During bulk ferment and final proof, spelt dough can move more quickly from nicely risen to overly relaxed.

Using rice flour in the banneton or tea towel helps keep the dough from sticking better than regular flour.

For the best oven spring, bake the loaf cold from the refrigerator if you choose a cold final proof.

Serving Ideas

This loaf is wonderful sliced and served with my homemade butter recipe while still slightly warm. I also love it toasted with homemade strawberry jam for breakfast.

It pairs beautifully with soup, eggs, and simple dinners like zucchini parmesan and it makes excellent toast the next morning. If you enjoy baking sourdough bread and want a loaf with more whole grain flavor, this one is a lovely addition to your regular rotation.

Storage

Store the cooled loaf cut side down on a board or wrapped well at room temperature for up to 2 days. For longer storage, slice and freeze it so you can pull out individual pieces as needed.

Frequently Asked Questions About Spelt Sourdough Bread Recipe