I have been baking sourdough rye and wheat breads for a while and these always turn out perfect. Spelt has been finicky, however. I just could not get this bread to rise right or to taste right or both.
Finally, I figured out how to bake the perfect spelt sourdough loaf.
As an ancient grain, like quinoa, millet, amaranth, and others, spelt has not been manipulated to meet manufacturing needs. Lower in gluten than modern wheat, spelt has retained its hard outer hull, which protects the inner grain from pests and the elements. Common wheat no longer has a hull so it is easier to harvest. However, without that hull, the grain needs to protect itself from insects, so modern wheat has an enzyme inhibitor for that reason. Enzymes are what we use to digest foods. Spelt, by its nature, does not need enzyme inhibitors.
The properties of modern wheat contribute to digestive and inflammatory issues. Firstly, common wheat has a lot of gluten, which interferes with digestion. Secondly, the enzyme inhibitors further retard the enzyme activity that is needed for complete the digestion
To bake the perfect sourdough spelt loaf, I use this organic sprouted spelt flour. The other kinds of spelt flour had ruined my loaves in the past.
Secondly, I make sure not to knead this bread too much, as too much kneading interferes with spelt bread’s dough ability to rise. Thirdly, I put olive oil over the loaf as it is ready to be baked. This step is optional, yet it produces perfect, crunchy crust. Without the oil, the crust is rock hard, which some people still like.
Perfect Sourdough Spelt Bread Recipe
By December 20, 2016Published:
I have been baking sourdough rye and wheat breads for a while and these always turn out perfect. Spelt has been finicky, however. I …
- 1 cup Wheat Sourdough Starter
- 4 cups Organic Sprouted Spelt Flour
- 1 cup White wheat flour ( King Arthur's bread flour is the best)
- 2 teaspoons Sea salt
- 3 cups Warm Water
- 1/4 cup Extra virgin olive oil
- Using your clean hands, combine all ingredients except for the oil in a large bowl. Knead lightly.
- Cover the bowl with a kitchen towel and leave alone to rise for eight hours or overnight.
- After the time has passed, preheat the oven to 450 degrees F.
- Place the empty, covered Dutch oven into the oven for 15 minutes.
- Gently, take the Dutch oven out. Sprinkle some flour on its bottom. Gently transfer the dough into the Dutch oven and pour the olive oil on top of the dough.
- Cover with the lid. Bake for 25 minutes.
- Remove the lid and bake for 12-15 additional minutes.
- Take the bread out of the Dutch oven. Cover the bread with a towel and allow it to gently cool before serving.