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After few trials, I’ve managed to incorporate nearly 70% spelt flour into this recipe while maintaining a soft and fluffy texture. The remaining 30% comes from the sourdough discard, which contains white bread flour.

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

I prefer using more spelt flour in my baking since it’s an ancient grain that is healthier than regular wheat flour. To enhance the texture and flavor, I incorporated pâte fermentée (French for pre-fermented or "old dough"), which results in a finer, softer, and more flavorful bread. Traditionally, bakers save a portion of the dough and let it ferment overnight to use in the next day’s baking. I made it from scratch since I did not have any ready old dough.

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.

How To Make Spelt Bread (Sourdough Discard Hybrid)

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

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

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.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

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.

PROOFING

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 dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

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.

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