Spelt and Rye Sourdough Bread

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A Wholesome Loaf With Depth

Spelt and rye sourdough brings together two ancient grains for a bread that’s naturally nutty, tangy, and high in fibre. The crust is chewy, the crumb is soft and open, and the flavour develops beautifully thanks to the long fermentation.

Why It’s Worth Making

This bread is great for toast, sandwiches, or just eating warm with butter. It stays fresh for days, freezes well, and doesn’t require commercial yeast. Once your starter is active, the process is easy and hands-off. It’s ideal for weekend baking.

Print Recipe

Spelt Baking & Breads

Spelt and Rye Sourdough Bread

Author: SpeltRecipes Cuisine: British Courses: Breakfast, Lunch Recipe Keys: H healthy bread N natural yeast R rye bread S spelt sourdough W wholegrain loaf

Difficulty: Intermediate Prep Time 30 mins Cook Time 40 mins Rest Time 12 hrs Total Time 13 hrs 10 mins

Estimated Cost: £ 1.80 Calories: 195 kcal

Best Season: Suitable throughout the year

Dietary:

V Vegetarian

Description

A chewy, wholegrain sourdough made with spelt and rye flour. Naturally fermented, full of flavour, and perfect for everyday use.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For the Dough:400 g, Wholegrain Spelt Flour

• 100 g, Wholegrain Rye Flour
• 100 g, Active Sourdough Starter (100% hydration)
• 10 g, 10 Fine Sea Salt
• 375 ml, Water (room temperature)

Instructions

1. Mix the Dough: In a large bowl, mix flour, starter, and water. Stir until no dry flour remains. Cover and rest for 45 minutes (autolyse).
2. Add Salt: Sprinkle in salt and fold to combine. Rest 30 minutes.
3. Stretch and Fold: Over 2 hours, perform 3 sets of stretch and folds every 30-40 minutes.
4. Bulk Ferment: Cover and leave to rise at room temp for 6-8 hours or until doubled.
5. Shape the Loaf: Turn dough onto a floured surface. Shape into a round or oval. Place into a floured banneton or bowl.
6. Final Proof: Cover and refrigerate overnight or leave at room temp for 1-2 hours until puffy.
7. Preheat Oven: Heat oven to 230°C (fan 210°C) with Dutch oven or baking tray inside.
8. Score and Bake: Turn dough onto parchment. Score the top. Transfer to hot pot or tray. Bake covered 20 minutes, then uncovered 20 minutes more.
9. Cool: Let cool fully on a wire rack before slicing.

Nutrition Facts

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Amount Per Serving

Calories 195kcal

% Daily Value *

Total Fat 1.5g3%

Saturated Fat 0.2g1%

Sodium 295mg13%

Potassium 220mg7%

Total Carbohydrate 37g13%

Dietary Fiber 6g24%

Sugars 1g

Protein 6g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use a well-fed starter for best rise.
• Avoid over-proofing or the loaf may collapse.

Keywords: spelt sourdough, rye bread, natural yeast, healthy bread, wholegrain loaf

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