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Spelt Sourdough Bread

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.

Prep Time 20 mins
Cook Time 50 mins
Rest Time 16 hrs
Total Time 17 hrs 10 mins
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 10
Estimated Cost: 5
Calories: 180
Best Season: Suitable throughout the year
Dietary: Vegan
Description

Rustic spelt sourdough loaf, naturally fermented, vegan, and wholesome. Slightly tangy, chewy, and perfect for sandwiches or toast.

Ingredients
  • 300 g Spelt Flour (wholegrain)
  • 200 g Spelt Flour (white or light)
  • 350 ml Water (lukewarm)
  • 100 g Active Sourdough Starter (vegan)
  • 1 tsp Salt
  • 1 tbsp Olive Oil (optional, for softer crust)
Instructions
    Activate Starter.
  1. 1
    Ensure your sourdough starter is active and bubbly. Feed it 4–6 hours before mixing if needed.
    2. Mix Dough.
  2. 2
    In a large bowl, combine all flours and salt. Add water and sourdough starter. Mix until a sticky dough forms.
    3. Autolyse.
  3. 3
    Let the dough rest for 30 minutes to hydrate the flour.
    4. Knead and Stretch.
  4. 4
    Stretch and fold the dough every 30 minutes for 2 hours to develop gluten. Optionally add olive oil during the first fold.
    5. Bulk Fermentation.
  5. 5
    Cover and let the dough rise for 8–12 hours at room temperature, until doubled in size.
    6. Shape Loaf.
  6. 6
    Turn dough onto a floured surface. Shape into a round or oval loaf and place in a well-floured banneton or bowl.
    7. Final Proof.
  7. 7
    Let the shaped dough rise for 1–2 hours. Preheat oven to 230°C / 210°C fan / 450°F.
    8. Bake.
  8. 8
    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.
    9. Cool.
  9. 9
    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.
Keywords: vegan, spelt sourdough, bread, fermented, healthy, plant-based

Tips & Variations

  • Flour Swap: Replace part of spelt with rye or whole wheat for a deeper flavour.
  • Seeds: Add sunflower, pumpkin, or flax seeds for extra crunch and nutrition.
  • Crust: Spray water in the oven for a crispier crust.
  • Sourdough Speed: For faster fermentation, place dough in a warm spot (25–28°C).

Conclusion

Bake this Vegan Spelt Sourdough Bread for a wholesome, naturally fermented loaf. It’s tangy, chewy, and nutritious. Perfect for everyday meals or festive sharing. Experiment with seeds or flour blends to make it your own.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-sourdough-bread/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!