spelt flour in a sourdough bread

I decided to use the spelt flour in the sourdough bread lately. From dough to dough, I have added more and more of it. My last bread was a great success, so I think, it is a good idea to use this kind of flour for  the baking. It has a  delicious, nutty flavor  and it’s a genetically unmodified grain. The dough rises very good, the structure of the bread is perfect and the taste is wonderful. 

Recipe of spelt flour bread : 


  • white bread flour - 200 g
  • white whole grain flour - 10 g
  • spelt bread flour - 200 g.
  • sourdough starter (from San Francisco) - 70 g
  • water - 250 ml,
  • salt - 2 tsp.
  • nuts : flux, sunflower, - 20 g

Preparing the spelt flour dough:

  • Add the starter, some water and flour to the breadmaker and mix, wait about 30 min.
  • Add the rest, turn the machine with a pizza program, mix and knead by about 45 min., then turn it off and leave in the machine till the next day (about 8 hours).
  • After 8 hours put the baking pan with the dough to the fridge and keep there next 8 - 10  hours
  • After that time put the dough on the silicone baking tray, place in an oven and keep in warm (about 50 C) until rise twice.
  • Turn  the heat on to 220 C and bake 30 min.
  • Make the temperature lower, about 180 C, take the bread out of the baking pan and place it on the oven grid.. 

Bake it next 30 min in temp 180 C and the spelt flour bread is ready. Cool on a grid and cut after 1 hour minimum.

Try the bread  - it is wonderful.


2 Comments on “spelt flour in a sourdough bread

  1. Hello and thanks for sharing your recipe.
    One question – do you take the bread out and then preheat the oven to 220 degrees or does the 30min baking at 220 include the time of raising the temp from 50 to 220?

    1. I do not move the raised dough from the oven to prevent falling down and damage to it. I leave it as it is and just wait about 30 minutes to set the temp to 190 -180 C and bake next 30 min.

Leave a Reply

Your email address will not be published. Required fields are marked *