Spelt Flour Bread Recipe
If you love whole wheat bread, then be sure to check out this Spelt flour bread recipe that uses a natural sourdough starter to help it rise.
Servings 2 loaves
- 598 grams 21.1 ounce of Bob’s Red Mill Artisan Bread Flour (4 ¾ cup)
- 322 grams 11.4 ounces of Bob’s Red Mill Spelt Flour (2 ½ cups + 1 tsp)
- 700 grams 25.7 ounces of water 90° to 92° (3 cups + 2 tbsp)
- 25 grams .8 ounces sea salt (1 ½ tbsp)
- 250 grams 8 ounces levain starter (1 cup)
Mix the flours and water together just until combined in a large plastic container. Cover and let rest for 25 minutes.
Sprinkle in the salt and add the levain starter and mix thoroughly by squeezing the ingredients together and folding it multiple times. Cover and let rest for 20 minutes.
Every 20 minutes for 80 minutes fold the dough by stretching and folding over 6 to 8 times.
Cover and let rest in a warm place for up to 16 hours and no less than 10 hours. The dough should be tripled in size.
Remove the dough from the container onto a floured surface and cut in half equally.
Form 2 dough balls and place each into a floured breadbasket. Cover with a towel and let sit in a warm place for 3 ½ to 4 hours.
Place 2 Dutch oven pots into an oven and preheat to 500° and let sit for 30 minutes.
Remove the Dutch oven pots and place the dough carefully into each Dutch oven. Cover and bake for 30 minutes, then uncover and bake for another 25 to 30 minutes or until the outside of the bread is dark brown.
Set on a cooling rack for 30 minutes. Slice and serve.
Serving: 20slices | Calories: 1837kcal | Carbohydrates: 359g | Protein: 61g | Fat: 11g | Saturated Fat: 1g | Sodium: 4875mg | Potassium: 299mg | Fiber: 29g | Sugar: 1g | Calcium: 55mg | Iron: 10.4mg