Difficulty: Medium–Hard  Time: 10 min prep + 3–3.5 hrs prove & bake

🌾 About the Recipe

Spelt is an ancient grain that contains gluten, but it’s a more digestible, water-soluble type compared to modern wheat. Many people find spelt easier on the gut and more nutritious overall.

For best results, mill your own whole spelt grain rather than using store-bought “wholemeal” flours — these often contain a mix of refined white flour. Freshly milled spelt gives better flavour, texture, and nutrition.

🧂 Ingredients

• 3 cups whole spelt grain (freshly milled if possible)
• 1 cup filtered water
• ½ cup sourdough starter (see starter recipe)
• 1 pinch sea salt
• Extra spelt flour for dusting

👩‍🍳 Method

1. Activate Starter
   • In a small bowl, mix the sourdough starter with filtered water until combined.
2. Combine Dry Ingredients
   • In a large bowl, combine spelt flour and salt.
   • Make a well in the centre and pour in the starter mixture.
   • Mix with hands or a dough scraper until a slightly sticky dough forms.
3. First Prove (Fermentation)
   • Cover the bowl with a clean tea towel and leave in a warm spot for 30 minutes.
   • The dough should roughly double in size.
4. Shape the Dough
   • Dust a surface with flour.
   • Flatten dough into a 2 cm thick round.
   • Fold the top, bottom, and sides toward the centre like a letter.
   • Turn the dough over and gently shape into a smooth, round ball.
   • Tuck any seams underneath.
5. Second Prove
   • Place on parchment paper and cover with a tea towel.
   • Let rest for 1.5–2 hours until it rises again.
6. Bake
   • Lightly dust the top with flour.
   • Lift the dough (with parchment) into a Dutch oven.
   • Bake covered for 30 minutes at moderate heat, then uncover and bake another 5 minutes until golden.
   • Leave in the Dutch oven for 5 minutes after baking.
7. Check Doneness
   • Tap the bottom of the loaf — it should sound hollow when done.

🍽️ Tip

Let the bread cool completely before slicing for the best texture and crumb.