Soft Spelt Sourdough Bread

by - June 03, 2019

Spelt is an ancient whole grain that is now making a come back as a health food.  Its claimed to be more nutritious and healthier than the bread flour.  It is a cereal grain in the wheat family and spelt does contain gluten, which can substitute bread flour.

As you can see from the below method, I reduced the kneading time to 10 minutes instead of the usual 15 minutes that I usually knead my bread.  This is because spelt has a more delicate gluten structure that may be easily damaged if over kneaded.  The dough is more dense too if compare to bread flour.

The texture very soft on the first day.  However, it lost a little softness and moisture on the second day.  By the second day, it is best to toast them before eating to get back some softness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Soft Spelt Sourdough Bread Recipe

Yields:  1 loaf


Levain - 260g total (ratio 1:3:3):
40g sourdough starter (100% Hydration)
120g bread flour
120g water

Main Dough:
350g spelt flour  (67.40%)
25g brown sugar (I used organic brown sugar)
1 tsp sea salt
30g butter
135g full cream milk (start with 125g first, reserve 10g/1 tbsp to add in if the dough too dry)

600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)


  1. One night before baking, mix all ingredients in a jar and cover.
  2. Let it ferment in aircond room temperature (approximately 25C) overnight until tripled.  It took about 10 - 12 hours. The total weight should be around 280g.  But, use only 260g.
Note:  If you like to prepare levain on the same baking day, please use the ratio 1:1:1.  Let it ferment in our tropical room temperature until tripled.  It took about 3-5 hours depend how strong is your starter.
Main Dough:
  1. Put all ingredients (except butter), including the 260g sourdough starter (levain) into a bowl of stand mixer. Using the dough hook, knead for 3 - 5 minutes (Chef Kenwood mixer, speed 2.5) until dough comes together.  Add in butter and continue knead for 12 minutes until reach window pane stage.
  2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rest this dough for 15 minutes).
  3. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough double the size.  It will take more than 2 hours.  This one took about 4 hours.  To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  5. Retard in the fridge for almost 13 hours and bake the next day or you can bake straight away.  The bread will taste more sour if you retard in the fridge overnight.
  6. Take out from the fridge the next morning for around 30 minutes before baking.
  7. Fifteen minutes before baking, preheat the oven to 180C.
  8. Bake at preheated oven for 30 minutes, or until golden brown.
  9. Remove bread from oven and let them cool on rack completely before slicing.

General Notes:
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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  1. Great bread! Will try this soon. What does the ***(2.6% rye flour and 30% bread flour)*** stand for?

    1. Hi there, thank you for your comment. It is the percentage of rye flour and bread flour for the levain. Just for your information.
      Cheers :)