Simple Sourdough Spelt Sandwich Bread | Whole Grain
This sourdough spelt sandwich bread is soft and flavorful. The perfect bread for toast or sandwiches and very nutritious.
I love using ancient grains in my kitchen. Of all of them, I prefer the flavor and ease of use of Spelt grains.
Whole grains add more fiber and nutrition to your bread. Freshly milled flour has the bran and germ intact which contain all of the nutrition.
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A few months ago, I started using spelt flour in most of my baked goods. Not only is it very delicious, but, it is also very nutritious.
I have used Sourdough in my kitchen for many years and love the health benefits of long fermented grains. I also love the nutty flavor the sourdough adds to the baked goods.
Are you new to Sourdough?
Let me show you How to Make a Sourdough Starter
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking. Active starter is preferred for making a sourdough loaf.
What is Sourdough Discard?
Sourdough discard is starter that hasn’t been fed recently. It will have a liquid on top and an acetone odor.
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Grain Mill: Nutrimill Classic Grain Mill
Loaf Pans: Lodge Cast Iron Loaf Pans
Stand Mixer: Nutrimill Artiste Stand Mixer
What you will need for this recipe
Flour
I used freshly milled spelt flour, however you can use store bought whole grain spelt flour or even white spelt flour or spelt bread flour.
If using spelt all purpose flour, you may need a bit less flour for this recipe. Add just enough flour to clean the side of the mixing bowl.
Sourdough Starter
Use active sourdough starter for this recipe.
Water
For best results, use filtered water.
Salt
Olive Oil
The olive oil gives softness to the bread. You can substitute with avocado oil, melted butter, or melted coconut oil.
Honey (optional)
Honey adds a bit of sweetness to cut the earthiness of the whole grain spelt flour. It is totally optional.
Egg (optional)
Eggs added to bread dough can help it to have a better texture and keep it from being crumbly for longer.
For complete ingredient amounts, see recipe card below
This recipe was developed as a same day loaf with only one rise in the loaf pans.
I prefer this method because my husband does not prefer a sour flavor in the sandwich bread. Most of my bread recipes I make regularly will have one rise.
If you want to make this sandwich loaf recipe overnight and have 2 rises, that will work as well. Just mix the ingredients, knead, and put in a large mixing bowl.
Cover and allow to rise overnight for the bulk fermentation and the next morning you can proceed and divide the dough in two equal parts.
Allow it to rise until it tops the bread pan for the final proof before baking.
Step by Step Instructions for making this spelt bread recipe
The morning you want to make the bread, mix the ingredients in the bowl of a stand mixer or large mixing bowl.
Add 3 cups of flour at first and then continue adding 1/2 cup at a time until a soft dough forms. Knead for 10-12 minutes.
You can also knead by hand until the dough is soft and stretchy.
This is the stand mixer I use: https://collabs.shop/xmipvy
Divide dough in two equal parts and shape into a log shape.
Place each log in a loaf pan.
Allow to rise at room temperature covered with plastic wrap or a damp tea towel until the dough tops over the loaf pans.
Preheat oven to 350 degrees F.
You can brush the top of the loaf with an egg wash for a deep brown crust.
Bake for 35 minutes or until golden brown. Bread should have internal temperature of 195-205 degrees F.
Note: You oven temperature may vary slightly. Therefore baking time may take a few minutes longer or a few minutes less. Keep an eye on the loaf for browning.
Let bread cool completely on a cooling rack before slicing.
Storage Tips
Store each loaf of bread in a plastic bag on the counter for 3-5 days.
Freeze loaves in freezer safe bag for up to 3 months.
Looking for more Sourdough Recipes?
Try this Sourdough Baguette Recipe
Or this Whole Grain Sourdough Sandwich Bread Recipe
Sourdough Spelt Sandwich Bread
Equipment
- 1 stand mixer or large mixing bowl
- 2 8.5×4 loaf pans
Ingredients
- 1 1/4 cup lukewarm water
- 1 cup sourdough starter
- 2 tsp salt
- 1 egg optional
- 1/2 cup olive oil
- 1/4 cup honey optional
- 4-4 1/2 cups freshly milled spelt flour
Instructions
- Mix all ingredients together except the flour.
- Add 3 cups of the flour and mix well. Continue adding flour 1/2 cup at a time until a soft dough forms.
- Knead for 10-12 minutes.
- Divide dough into 2 equal parts and place in prepared loaf pans.
- Cover with plastic wrap or damp tea towel and allow to rise until the dough tops the loaf pans.
- Preheat oven to 350 degrees F.
- Bake for 35 minutes.
- Cool completely on a cooling rack before slicing.
Hi! Very tasty bread and thanks for sharing 🤤
You’re so welcome!
Love your YouTube video on the bread with Everything Bagel seasoning on top. Can’t wait to try it when I get myself started on this FMF journey. Thank you for sharing. In the absence of traditions being handed down today from generation to generation, we desperately need those willing to share wisdom. Thank you.
Thanks so much!
What does the egg do for this recipe? I know it’s optional but just curious
It tends to make the bread a bit lighter and fluffier.
It tends to make the bread lighter and fluffier.
This was excellent tasting and was easy to follow. I did the overnight rise and formed loaves in the morning. Bake time was 45 minutes in my oven. This is going to be a favorite. Thank you so much for sharing your recipe. I have wanted to make a 100% Spelt bread for awhile. Glad I took a chance. Blessings to you!
That’s great!
Could you substitute einkorn flour? If so, are any changes necessary? I am trying to use primarily einkorn flour due to sensitivities, but I’m unsure how to adapt recipes. I am thoroughly enjoying your videos!
Einkorn is so different to work with. But, you can do it with this recipe. Keep in mind, the dough will be very sticky and not as workable as the spelt. Use enough flour to make a soft dough and don’t knead it very much as Einkorn dough gets stickier the more it is kneaded.
When do you put the seeds…on top? Before after baking?
I put the seeds on before baking.
Hi!! First, this bread is incredible- thank you for sharing this recipe!! I have 9×5 loaf pans and didn’t realize the first time that the ones you used were a bit smaller. Do you have any recommendations for increasing ingredients to fit into the larger pans? The bread was AMAAAAAZING, I just want to figure out how to get a taller loaf since the pans a bit bigger.
Callie, I multiply all ingredients by 25% to fill the next, larger size loaf pan.
I started the Spelt Sourdough bread yesterday evening. The dough was too wet to knead so I added about 2 more cups of spelt flour. It was still too wet to knead. I used a spatula to”knead” as best I could (I have skin sensitivities so used gloves at first) but the dough was still too wet to knead (in my newbie opinion). It was late so I put the lid on my bowl, put it in the fridge until this morning. I got it out when we got up, let it warm up for a few hours and used a larger spatula to “knead” it as best as I could, then split between my 2 prepared bread pans and set them in my oven with the light on, waiting for the loaves to rise, which isn’t happening very fast. So what did I do wrong?
My first question is how old is your starter. Also, are you using freshly milled spelt?
what temperature is your proofing box?
It goes between 87-89 degrees F.
Hi Mary!
You have moved into 1st Place with me now.
Very through and detailed. I am only interested in the naturally leavened recipes & mostly that is what you do (no yeast for me, only sourdough will do).
Your olive oil advice really helped my sandwich bread softness, I had been using Gee for oil.
Reading between the lines, I have gathered that your Spelt sourdough sandwich bread is your & families’ favorite. I guess me too. My 2nd fav is 275g hard white, 62.5 Spelt, & 62.5 Kamut (400 grams of the berries) for a single cast iron loaf; 200 grams of starter, and halving the rest of your ingredients. I’ve decided not to try the 100% Kamut just yet, believing that the Spelt is the best. I may try a 50/50 Spelt/Kamut since healthwise that would be the best of both, eh?
I am only using one rise for my loaves, but really in to multiple hours of autolyse. Some have suggested doing this overnight with just the water and milled flour. What is your opinion on how long to do this to get the best of the benefits of doing such?
Wish list:
Will you try a loaf of half Spelt & half Kamut and let us know whatcha think?
For us newbies & less experienced, how about listing berry weights in grams (pre-milling) to help eliminate errors.
Potential minor correction: I have the same two Lodge cast iron pans, (love ’em) but not a fan of their skillets (Stargazer.com cheapest/best high quality.
Amazon lists the cast iron pans as 8.5/4.5 (not 4″) if it matters to some of your followers.
Thanks for all you do for us and for answering almost all questions, that is dedication & a big reason you are numeral uno.
Opps, almost forgot…When you made the Kamut sandwich loaf, you only did one loaf but the water listed is still 1&1/4 cups. Is this correct? Kamut is twice as thirsty as Spelt?
If I just want to make 1 loaf, do I just divide all the ingredients in half?
Yes, just divide it in half.
Hi! Would this work with store bought spelt rather than freshly milled? I do not have a mill.
Thanks!
Yes, it will work just fine.
Mary Rose
I am making the spelt bread as I type. I bought fresh milled spelt flour from the Amish and followed the recipe to a T. The dough is still very sticky. I added a half cup of flour , but I am afraid to add anymore. Any thoughts?
I would add just enough to clean the sides of the bowl. Depending on the humidity in your kitchen it may take more than it did for me. It will be a bit sticky and that’s fine. You want it to be so that the bread isn’t too dense.