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Sourdough Spelt Sandwich Bread

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This sourdough spelt sandwich bread is soft and flavorful. The perfect bread for toast or sandwiches and very nutritious.

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 flavor the sourdough adds to the baked goods.

What you will need for this recipe:

  1. Active Sourdough Starter
  2. Water
  3. Salt
  4. Olive Oil
  5. Egg (optional)
  6. Honey (optional)
  7. Freshly Milled Spelt Flour (may use store bought ground spelt flour)

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.

If you want to make this 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 and the next morning you can proceed and divide the dough in two equal parts. Allow it to rise until it tops the loaf pans before baking.

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.

Divide dough in two equal parts and put in prepared loaf pans.

Allow to rise until the dough tops the loaf pans.

Preheat oven to 350 degrees F.

Bake for 35 minutes.

Allow to cool completely on a cooling rack before slicing.

Sourdough Spelt Sandwich Bread

This bread is so delicious and full of nutrition. Using the ancient wheat Spelt gives this bread the most amazing flavor!
5 from 5 votes
Cook Time 35 minutes
Course Side Dish
Servings 2 loaf


  • 1 stand mixer or large mixing bowl
  • 2 8.5×4 loaf pans


  • 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


  • 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.

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  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 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!

    1. 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.

  4. 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.

    1. 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?

  5. 5 stars
    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?

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