Spelt Sourdough
- 30m Prep Time
- 40m Cook Time
- 14h Ready In
A hearty spelt sourdough bread made with a rye starter, orange juice, and honey. The dough is fermented overnight and baked until deep golden brown.
Ingredients
- 60 g light spelt flour
- 60 g wholemeal spelt flour
- 50 g water
- 15 g rye sourdough starter
- 250 g light spelt flour
- 250 g wholemeal spelt flour
- 300 g water
- 50 g orange juice
- 10 g honey
- 7 g fine salt
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 93.8 mg
- Iron: 14 mg
- Magnesium: 434 mg
- Phosphorus: 1272 mg
- Potassium: 1294 mg
- Zinc: 10.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 60 g light spelt flour
- 60 g wholemeal spelt flour
- 50 g water
- 15 g rye sourdough starter
- 250 g light spelt flour
- 250 g wholemeal spelt flour
- 300 g water
- 50 g orange juice
- 10 g honey
- 7 g fine salt
Let's Cook
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Step 1.
In a medium bowl, combine 60g light spelt flour, 60g wholemeal spelt flour, 50g water, and 15g rye sourdough starter. Mix thoroughly until no dry flour remains. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 12–14 hours, typically overnight, until the pre-ferment is bubbly and active.
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Step 2.
Add the pre-ferment to a large mixing bowl along with 250g light spelt flour, 250g wholemeal spelt flour, 300g water, 50g orange juice, 10g honey, and 7g salt. Mix with your hands or a dough scraper until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and stretchy. Place the dough back in the bowl, cover, and let it rest for 3 hours at room temperature. During this time, give the dough a single fold (gently stretch and fold one side over the other) after 1 hour and again after 2 hours.
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Step 3.
After the 3-hour rest, turn the dough out onto a lightly floured surface and divide it into 2 equal pieces (about 450g each). Shape each piece into a round or oval loaf as desired. If using proving baskets (bannetons), dust them generously with flour and place the loaves seam-side up inside. For flatter loaves, place the shaped loaves seam-side down directly on a floured work surface. Cover the loaves with a cloth and let them prove for 1 hour at room temperature.
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Step 4.
While the loaves are proving, place a baking stone or a large baking sheet upside down on the middle rack of the oven and preheat to 240°C (220°C fan)/475°F/gas 8–9. Allow the stone to heat for at least 30 minutes.
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Step 5.
After the 1-hour prove, carefully turn the loaves out of the baskets onto a floured peel (or transfer from the work surface) so they are seam-side down. Slide the loaves onto the hot baking stone. Bake for 10 minutes, then reduce the oven temperature to 200°C (180°C fan)/400°F/gas 6 and continue baking for another 30 minutes, until the loaves are deep golden brown and sound hollow when tapped on the bottom. Transfer the loaves to a wire rack and let them cool completely before slicing.