A Healthy Homemade Loaf
Vegan Spelt Sourdough Bread is a rustic loaf made with 100% plant-based ingredients and spelt flour. Its natural fermentation produces a slightly tangy flavour and chewy texture. This bread is ideal for breakfast, sandwiches, or as a side for soups and salads.
Why You’ll Love It
Spelt flour makes the bread lighter and easier to digest than traditional wheat bread. The sourdough starter enhances flavour and shelf-life without using commercial yeast. Baking at home gives you control over ingredients and freshness while producing a satisfying, hearty loaf.
Spelt Sourdough Bread
Description
Rustic spelt sourdough loaf, naturally fermented, vegan, and wholesome. Slightly tangy, chewy, and perfect for sandwiches or toast.
Ingredients
Instructions
Activate Starter.
- Ensure your sourdough starter is active and bubbly. Feed it 4–6 hours before mixing if needed.
Mix Dough.
- In a large bowl, combine all flours and salt. Add water and sourdough starter. Mix until a sticky dough forms.
Autolyse.
- Let the dough rest for 30 minutes to hydrate the flour.
Knead and Stretch.
- Stretch and fold the dough every 30 minutes for 2 hours to develop gluten. Optionally add olive oil during the first fold.
Bulk Fermentation.
- Cover and let the dough rise for 8–12 hours at room temperature, until doubled in size.
Shape Loaf.
- Turn dough onto a floured surface. Shape into a round or oval loaf and place in a well-floured banneton or bowl.
Final Proof.
- Let the shaped dough rise for 1–2 hours. Preheat oven to 230°C / 210°C fan / 450°F.
Bake.
- Score the top with a sharp knife. Bake on a preheated baking tray or Dutch oven for 20 minutes covered, then 25–30 minutes uncovered until golden brown.
Cool.
- Let bread cool completely on a wire rack before slicing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.3g2%
- Sodium 180mg8%
- Potassium 180mg6%
- Total Carbohydrate 36g12%
- Dietary Fiber 5g20%
- Sugars 0.5g
- Protein 7g15%
* 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
Additional Notes
- Starter Tips: Use a strong, active sourdough starter. A weaker starter may require longer fermentation.
- Storage: Store in a cloth bag or bread box for 2–3 days. Freeze sliced bread for up to 3 months.
- Serving Suggestion: Toast with vegan butter, use for sandwiches, or serve with soups.
