How to Make Spelt Sourdough Bread: no-knead, no mixer

Sue Maree P -

Learn how to make an easy and fast spelt sourdough bread at home; no-knead and no mixer. This spelt sourdough uses only 4 ingredients - a spelt sourdough starter, wholegrain spelt flour, salt and water. Spelt flour makes a great-tasting bread with a sweet, nutty flavour. Watch the video below for my step-by-step tutorial. I have been testing my first-ever spelt starter recipe from Roger Saul's Spelt book.

This spelt sourdough recipe was inspired by YouTuber Mary's Nest her version of making sourdough is simple. No-Knead Sourdough Spelt Bread.

Takes = 10 minutes of preparation plus resting time of 2 to 2.5 hours
Bakes = 35 to 40 mins
Makes = one round loaf
Equipment = Dutch Oven, large baking tray and a large mixing bowl

Ingredients

  • Fed sourdough starter – 100g, about 1/2 cup
  • Filtered water – 250ml, 1 cup
  • Whole grain spelt flour, or your choice – 430g, approx. 3 cups  
  • Fine ground sea salt – 1 teaspoon

Method

  1. Add sourdough starter into a bowl and water then mix well.
  2. In a large bowl, add 3 cups of spelt flour and salt. Whisk to combine the salt with the flour.
  3. Pour the starter into the bowl with the flour and salt, then use your hand to mix well into a roughly formed ball.
  4. Cover the bowl with a towel and rest for 30 minutes.
  5. Remove the ball from the bowl then fold it over a few times to form a round. (See the video).
  6. Cover a large baking tray with parchment paper and dust with flour. Place the dough round on the baking sheet. Dust the dough with little flour and cover with a cloth and allow the dough to double in size for about 1.5 to 2 hours (depending on the temperature of your kitchen).
  7. While the dough is rising, place your dutch oven with the lid into your oven and preheat the oven to 250˚C or as hot as your oven can go.
  8. Once the dough has doubled in size, remove your Dutch oven from oven. The Dutch oven will be very hot, so be careful. Lift the baking paper with the dough carefully into the Dutch oven. Place the lid on and pop it back into the oven and bake covered for 30 minutes.
  9. When the dough has doubled in size on your covered baking sheet, remove your Dutch oven from your cooking oven. Your Dutch oven will be hot, so use potholders and be careful. Remove the Dutch oven lid. Lift parchment paper with the dough on it and place the paper and dough into your Dutch oven. Place the lid back on and transfer your Dutch oven back into your cooking oven.
  10. After 30 minutes, remove the lid and bake the bread for a further 5-10 minutes until golden.
  11. Then remove the Dutch oven using pot holders, and remove the bread by lifting out the baking paper. Transfer the bread onto a cooling rack and allow the bread to cool for at least an hour. Slice using a serrated bread knife.