• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Baking for Happiness
  • Recipes
  • About Us
menu icon
go to homepage
  • Recipes
  • About Us
    • Pinterest
    • RSS
  • search icon
    Homepage link
    • Recipes
    • About Us
    • Pinterest
    • RSS
  • ×

    Home » Recipes » Bread

    Pure Spelt Sourdough Bread

    Written by Kathrin (Leave a Comment)

    spelt sourdough bread cut

    Hello my dear readers,

    How about a deliciously crispy spelt bread for breakfast, made only with sourdough, without any yeast or other ingredients? With a great crust and unique taste? This easy recipe for a pure spelt sourdough bread will surely please you. It takes a little time - but almost all of it is spent on rising.

    Jump to:
    • About this recipe
    • Taste and Occasion
    • Ingredients
    • How to make the Spelt Sourdough Bread
    • Top Tips
    • Recipe Card
    • Pure Spelt Bread with Sourdough
    • Similar Recipes
    • Nutrition

    About this recipe

    I have noticed it myself in recent months. Once you have baked spelt bread without yeast - that is, with your own sourdough - you don't want to go back. In the meantime, I have my own sourdough starter (here are the instructions). Home-baked bread tastes so much better than store-bought. That moment when you take the bread out of the oven, the crust is wildly cracked, the crumb is moist and soft, and the smell of freshly baked is wafting through the kitchen is unique!

    easy spelt sourdough bread recipe

    Taste and Occasion

    Almost every child in Germany grows up with sourdough bread. You can buy a variety of sourdough breads at any bakery. A classic German dinner, for example, is sourdough bread with various toppings, such as cheese, sausage or other vegetarian / vegan spreads. Add some sour pickles 😉 But sourdough bread can also be great to take along for hiking or other excursions. Sourdough breads beat those that are baked with industrial yeast, taste by lengths and are also longer shelf life.

    Ingredients

    The star of the recipe is of course spelt flour, the bread is baked 100% from this flour. Sourdough is used as the leavening agent. If you want to know how to make sourdough, read my sourdough recipe.

    how to make spelt sourdough bread

    How to make the Spelt Sourdough Bread

    You start with good timing: the bread will take a total of 1 day and 3 hours, On the baking day itself you will need about 2 hours plus the cooling time.

    Preparing the dough

    Check out my other similar recipes!
    • How To Make Sourdough Bread
    • Easy Sourdough Peasant Bread
    • How To Make a Sourdough Starter
    • Farmer's Bread with Yeast

    The first day before baking you first prepare the dough: to do this, dissolve the salt in the water and knead all the ingredients in a food processor with a kneading function or by hand to a uniform dough. The dough is ready when you can easily remove it from the edge of the bowl or when it separates by itself.

    Then put the dough in a bowl, and cover it with a damp cloth.

    Resting time begins

    Now you are done for the first day. Let the dough rest for 24 hours at room temperature. Look in every 6-8 and stretch and fold the dough. After 24 hours fold the dough one last time, take it out of the bowl and carefully form it into a ball. Make sure as little air as possible escapes from the risen dough.

    Then, with the side you folded facing down, let rise for another hour at room temperature in a well-floured proofing basket. You do not need to cover the dough with a cloth. If you don't have a proofing basket, a bowl lined with a floured cloth will do.

    Now it's time to bake

    Heat the oven, including the Roman pot or Dutch oven, to 250°C / 480°F.
    Once the oven is well preheated, you can put the bread into the pot with the end facing up. Put the lid on and bake at 250°C / 480°F for 10 minutes. Then turn the oven down to 230°C and bake the bread for another 30 minutes. Finally, bake for another 10 minutes without the lid. During this time the crust will be best thing brown and crispy.

    Recipe Recommendation

    How To Make Sourdough Bread

    Our favorite sourdough bread for every day: This wheat bread without additional yeast only needs a lot of resting time, but is easy, variable and gets a wonderful crust and crumb.

    Now the bread is as good as done. Take it out of the oven and let it cool on a rack before cutting it. The bread should be able to breathe all around.

    Top Tips

    There are a few things to keep in mind when making spelt sourdough bread:

    Why is Steam so important?

    Steam is essential in bread baking. This results in your spelt bread developing a best thing crust. You can achieve this either by having an oven with a steam function or by placing a heat-resistant bowl of hot water in the oven. In this case, I advise you to also use a pizza stone, as it will continuously give off heat to the bread as it bakes.
    The problem is that most ovens without a steam function are too leaky to hold the steam from the peel for long. It works better if you bake your spelt bread in a solid, closed pot. There, the spelt bread can bake in its own steam. In addition, the walls of the pot give constant baking heat to the dough.
    I use a Dutch Oven (a heavy cast iron pot) for baking. You can also use a classic ceramic Roman pot or a metal roaster. In a pinch, a heatproof saucepan with a lid will also work. Basically, the more solid the part, the better.

    How accurate are the rising times in this recipe?

    The times given are only guidelines, since the actual rising time depends on various factors that are never the same (room temperature, moisture content of the flour, etc.) Therefore, it is best to follow the finger test. It's easy to press a finger about 1-2 cm deep into the dough. Within 10 seconds, the dough should shrink so much that only a small indentation of a few millimeters remains. Then the bread is just ready to bake. If the indentation does not form (almost) at all, the bread is already overproof. If the dimple springs back almost immediately, it still needs to rise a bit.

    And how accurate is the baking time?

    The baking time can vary depending on the oven, the temperature of the dough and other factors. The easiest way to check if your bread is ready is to use an oven thermometer. Simply insert it into the bread when you remove the lid. Thermometers are heat resistant and can stay in the oven until the bread is done. When the core of the bread is between 96°C and 98°C, it's perfect.

    And now I wish you good appetite and lots of fun with your homemade spelt sourdough bread without yeast!

    Recipe Card

    sourdough spelt bread recipe
    Print Recipe Pin Recipe Click on the stars to rate the recipe
    4.7 from 6 votes

    Pure Spelt Bread with Sourdough

    Delicious spelt bread with sourdough that is easy to make but takes a little time. The best way to make pure spelt bread without yeast is to bake it in a pot with a lid. This way, it gets a beautiful crust.
    Prep Time20 mins
    Baking Time50 mins
    Resting Time1 d
    Servings: 1 large bread
    Calories: 113kcal

    Ingredients

    • 700 grams (6 cups) spelt flour type 630
    • 465 milliliters (2 cups) water
    • 20 grams (1 tablespoons) salt
    • 14 grams (1 tablespoons) sourdough starter

    Instructions

    • Dissolve the salt in the water and knead all the ingredients in a food processor with a kneading function or by hand to form a uniform dough. The dough is ready when it can be easily separated from the edge of the bowl or when it separates itself during mixing.
    • Place the dough in a bowl and cover it with a damp cloth. Then let it rest for 24 hours at room temperature. Stretch and fold every 6-8 hours. After 24 hours, fold the dough one last time, take it out of the bowl, and carefully shape it into a ball. Make sure that as little as possible escapes from the gas.
    • Then let rise, end (the side you folded on) down, for 1 more hour at room temperature in a well-floured proofing basket. You do not need to cover the dough with a cloth. If you don't have a proofing basket, a bowl lined with a floured cloth will do.
    • Heat the oven together with the Roman pot or Dutch oven to 480°F/250°C.
    • When the oven is well preheated, put the bread into the pot with the end facing up. Put the lid on and bake at 480°F/250°C for 10 minutes. Then turn the oven to 450°F/230°C and bake for another 30 minutes. Then bake for another 10 minutes without the lid. The crust will be the best brown and crispy during this time.
    • Remove the bread from the oven and let it cool on a rack before cutting it. The bread should be able to breathe all around.

    Notes

    • Timing: You should start the recipe 1 day and 3 hours before you want the bread to be ready. On the baking day itself, you will need about 2 hours plus the cooling time.
    • Tip on rising time: The times given are only guidelines, as the actual rising time depends on various factors that are never the same (room temperature, moisture content of the flour, etc.) It is, therefore, best to follow the finger test. It's easy to press a finger about 1-2 cm deep into the dough. Within 10 seconds, the dough should shrink so much that only a slight indentation of a few millimeters remains. Then the bread is just ready to bake. The bread is already overproof if the indentation does not form (almost) at all. If the dimple springs back almost immediately, it still needs to rise a bit.
    • Tip on baking time: The baking time can vary depending on the oven, the dough's temperature, and other factors. Using an oven thermometer is the easiest way to check if your bread is ready. Simply insert it into the bread when you remove the lid. Thermometers are heat resistant and can stay in the oven until the bread is done. When the core of the bread is between 192°F/96°C and 196°F/98°C, it is perfect.

    Ingredient substitutions

    Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

    Similar Recipes

    Did you fall in love with sourdough recipes? Here are some recommendations for your next sourdough baking adventure:

    How To Make a Sourdough Starter
    Even prepared sourdough needs time, but then - well cared for - it lasts forever. With my sourdough starter instructions for beginners, it will definitely work!
    Check out this recipe
    How To Make Sourdough Bread
    Our favorite sourdough bread for every day: This wheat bread without additional yeast only needs a lot of resting time, but is easy, variable and gets a wonderful crust and crumb.
    Check out this recipe
    German Sourdough Rye Meal Bread
    This delicious sourdough rye bread can be prepared really quickly - and tastes wonderfully crunchy and hearty. Perfect for beginners.
    Check out this recipe

    Nutrition

    Nutrition Facts
    Pure Spelt Bread with Sourdough
    Amount Per Serving (100 g)
    Calories 113 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 312mg14%
    Potassium 0.1mg0%
    Carbohydrates 21g7%
    Fiber 4g17%
    Protein 4g8%
    Calcium 1mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Similar Recipes

    • How To Make Sourdough Bread
      0
      How To Make Sourdough Bread
    • Easy Sourdough Peasant Bread
      0
      Easy Sourdough Peasant Bread
    • How To Make a Sourdough Starter
      0
      How To Make a Sourdough Starter
    • Farmer's Bread with Yeast
      0
      Farmer's Bread with Yeast
    • German Sourdough Rye Meal Bread
      0
      German Sourdough Rye Meal Bread
    • Homemade Italian Ciabatta Bread
      0
      Homemade Italian Ciabatta Bread
    • Caramel Spread
      0
      Caramel Spread
    • Traditional White Loaf Bread
      0
      Traditional White Loaf Bread
    • Gluten-Free Bread
      0
      Gluten-Free Bread
    • About Kathrin & Jan

      It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

      Get to know us. →

    • German Bee Sting Cake
      0
      German Bee Sting Cake
    • French Brioche
      0
      French Brioche
    • Whole Wheat Pizza
      0
      Whole Wheat Pizza
    • Soft and Fluffy Braided Bread
      0
      Soft and Fluffy Braided Bread
    • Crispy Baby Bread Rolls
      0
      Crispy Baby Bread Rolls
    • Savory Profiteroles
      0
      Savory Profiteroles
    • Homemade Apple Strudel (Apfelstrudel)
      0
      Homemade Apple Strudel (Apfelstrudel)
    • Airy zebra cake with cream
      0
      Airy zebra cake with cream
    • The Perfect Yeast Dough
      0
      The Perfect Yeast Dough
    • Bread Toast
      0
      Bread Toast
    • The Perfect Rice Pudding
      0
      The Perfect Rice Pudding
    • German Crown Cake
      0
      German Crown Cake
    • Two-Ingredient Marzipan Cake
      0
      Two-Ingredient Marzipan Cake
    • German butter cake with almond topping
      0
      German butter cake with almond topping
    • German Buttercream
      0
      German Buttercream
    • Chocolate Cut-Out Cookies
      0
      Chocolate Cut-Out Cookies

    More Bread Recipes

    • Soft & Fluffy Cheese Buns
    • Homemade Pretzels and Lye Pastries
    • Naan Bread with Yogurt
    • The Best Homemade Burger Buns

    Reader Interactions

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, we're Kathrin & Jan!

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

    Welcome and enjoy our blog!
    Learn more about us. →

    Footer

    ↑ back to top

    Baking for Happiness

    Privacy Policy | Contact