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Why You’ll Love This Recipe

This recipe combines the goodness of spelt flour and sourdough discard for a healthier, flavorful twist on your traditional bread. With nearly 70% spelt flour, the bread maintains a soft and fluffy texture, while the addition of sourdough discard (or bread flour and water if you don’t have discard) brings extra depth of flavor and complexity. Spelt flour is an ancient grain known for its health benefits, and using it not only makes this bread more nutritious but also adds a unique taste that you’ll love.

The incorporation of pâte fermentée (old dough) takes this recipe to the next level. This pre-fermented dough enhances both the texture and flavor, resulting in a finer crumb and more delicious, softer bread. It's an easy yet impactful technique that elevates your bake.

My Personal Notes

After several trials, I’ve perfected the balance of spelt flour and sourdough discard in this recipe to create a loaf that's both soft and flavorful. I love using spelt flour because it's a nutritious, ancient grain that brings a nutty taste and added health benefits compared to regular wheat flour.

This is a hybrid recipe that combines both sourdough discard and a small amount of instant yeast. To further improve the bread’s texture, I’ve added pâte fermentée. This technique, where a portion of dough ferments overnight, gives the bread a wonderful depth of flavor. Since I don’t typically keep old dough on hand, I made it from scratch each time, and it worked beautifully to enhance the loaf’s softness and flavor. If you don’t have sourdough discard, simply replace it with 100g of bread flour and 100g of water for a similar result.

This recipe is a great way to experiment with more nutritious ingredients while still achieving a soft, delicious bread. Happy baking!

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. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Step-By-Step Instructions How To Make Spelt Bread using Sourdough Discard

Yields: 1 Loaf

INGREDIENTS:

Old Dough:

190g spelt flour

120g - 125g milk

1/4 tsp (1g) instant yeast

1/4 tsp sugar

Main Dough:

200g sourdough discard (Please read note)

65g spelt flour

3/4 tsp (2.5g) instant yeast

15g caster or brown sugar

1 tsp salt

10g - 15g egg/milk (please read note)

35g butter, room temperature

1 Tbsp poppy seed (optional)

Egg Wash (Optional)

1 egg + 1 Tbsp water, whisked

Utensil:

450g Loaf pan with lid (20 X 10 X 10 cm) or (8" X 4" X 4")

METHOD:

Old Dough

Combine water, yeast and sugar in a mixing bowl. Add in spelt flour and mix with hand. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

Kneading Main Dough:

Put all ingredients (except butter), including all the old dough (slightly tear the dough) into a bowl of stand mixer.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until the dough comes together and elastic. If the dough lacks elasticity, switch to the hook attachment and continue kneading for about 2 minutes.
Change to hook attachment, add butter and continue knead for about 7 - 10 minutes or until reach a reasonable window pane stage. Add in poppy seed half way kneading. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing:

Cover the bowl with plastic or cling film and let it proof at a warm place for about 60 minutes or until doubled in size.

Shaping:

Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions (about 209g per portion) or 2 portions at your choice.
Form each portion to a ball. Rest for 5 - 10 minutes.
Flatten with rolling pin into a dish.
Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
Place all dough in a loaf pan.

Second Proofing:

Let the dough rise for about 30 - 45 minutes slightly below the rim of the pan. My room temperature 28C - 29C.

To Bake:

Brush with egg wash (optional).
Bake in a preheated oven at at 190C (top & bottom heat) or 170C (fan-forced) for about 30 minutes, or until golden brown.
I usually preheat oven for 15 minutes before baking.
Remove bread from oven and let them cool on rack completely before slicing.

Notes:

I store my sourdough discard in the freezer to prevent it from turning runny and lose its gluten. I transfer it from freezer to refrigerator one night before baking. This way the discard will not be runny and will still have a lot of gluten strength when I use it.
If you don’t have sourdough discard, simply replace the 200g of discard with 100g of bread flour and 100g of water.
The extra egg/milk required very much depends on your flour, because each flour absorbs liquid and hydrates differently. You may not require to add. You may also add 1 teaspoon of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

Old Dough

Main Dough

PRO TIPS FOR SUCCESSFUL BREAD BAKING

Gluten Development:

Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

Kneading:

Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).

Flour & Hydration:

Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.

Dough Temperature:

Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.

Proofing:

Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:

If it bounces back instantly, it’s under-proofed and needs more time.
If the indentation stays, it’s over-proofed.
If the indentation slowly bounces back, it’s ready to bake.
There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.

Wrinkle Top or Shrinking:

If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.

Baking & Oven Temperarate:

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.

How to Store and Reheat Bread

Store spelt bread at room temperature in an airtight container or resealable bag for up to 2–3 days. For longer storage, refrigerate it tightly wrapped for up to 1 week, though this may slightly dry it out.

To freeze, wrap individual slices or the whole loaf in plastic wrap or foil, place in a freezer bag, and freeze for up to 3 months.

To reheat, thaw at room temperature and warm in a preheated oven at 160°C (320°F) for 5–10 minutes to restore its soft, fresh texture. You can also lightly toast slices if you prefer a crispier finish.

FAQs

Q: Can I make this spelt bread without sourdough discard?

A: Yes! If you don’t have sourdough discard, simply replace the 200g discard with 100g bread flour and 100g water.

Q: Can I use 100% spelt flour?

A: This recipe uses about 70% spelt flour to keep the bread soft and fluffy. Using 100% spelt flour might result in a denser loaf because spelt has less gluten strength.

Q: What is pâte fermentée, and why is it used?

A: Pâte fermentée is a type of pre-fermented dough ("old dough") that adds flavor, improves texture, and gives the bread a finer, softer crumb. I made it from scratch since I didn't have old dough ready.

Q: Is spelt flour healthier than regular wheat flour?

A: Yes, spelt is considered an ancient grain and is often seen as more nutritious. It’s rich in fiber, protein, and essential nutrients, and is easier to digest for some people compared to modern wheat.

Q: Can I make this into rolls or smaller loaves?

A: Absolutely! You can shape the dough into rolls or mini loaves. Just adjust the baking time accordingly.

Q: Can I substitute whole wheat flour for spelt flour?

You can, but the texture and flavor will be different. Spelt is lighter and sweeter than regular whole wheat, so the bread may turn out denser and less soft if using whole wheat flour.

Comments

Anonymous9 March 2025 at 21:17
Hi . Your bread looks so good. Just wondering does it taste tangy using sourdough discard bcos I don't normally like sour/tangy bread. I also have a jar of discard in the freezer since I don't do sourdough too often. Hope to use it up in this recipe. Thank you for your kind response. Regards Chloe

BAKE WITH PAWS

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