Spelt Sourdough Bread Recipe

I’m excited to share my Spelt Sourdough Bread that comes together overnight with simple pantry staples and fresh rosemary for an unexpected twist.

Spelt Sourdough Bread hits that nutty, slightly sweet note I crave, and fresh rosemary gives a smooth, savory lift that keeps you guessing. I love how spelt flour feels different under my hands, denser but with unexpected spring, like it wants to surprise me.

This little loaf isn’t precious, it’s honest, and once you smell it you wont stop thinking about it. I often joke its my secret Rosemary Sourdough Bread Recipe or a kinder, simpler Sourdough Discard Rosemary Bread people ask for.

If you like bread that has personality and a soft snag of herb, give this a go.

Ingredients

• Spelt flour: Nutty, lightly sweet flour with more protein and fiber then white wheat.
• Water: Hydrates dough and sets hydration level, impacts crumb and crust color.
• Sourdough starter: A fermented mix that gives sour tang, airiness and easier to digest.
• Salt: Boosts flavor, tightens gluten structure and controls fermentation pace.
• Honey or maple syrup: Adds mild sweetness, feeds starter for a better rise and browning.
• Fresh rosemary: Fresh herb that gives piney aroma and savory lift, brings antioxidants.
• Olive oil: Greasing bowl prevents sticking and adds a touch of richness to crust.
• Extra flour for dusting: Helps shape and prevent sticking, little effect on final flavor or health.

Ingredient Quantities

• 500 g spelt flour (white or whole, your call)
• 375 g water (about 75% hydration)
• 100 g active sourdough starter (100% hydration)
• 10 g fine sea salt (about 2 tsp)
• 1 tbsp honey or maple syrup (optional, for a touch of sweet)
• 2 tbsp chopped fresh rosemary (loosely packed, about 8 g)
• extra spelt or all purpose flour for dusting (optional)
• 1 tsp olive oil for greasing bowl (optional)

How to Make this

1. In a large bowl stir 375 g water with 1 tbsp honey or maple syrup if using until dissolved, then whisk in 100 g active sourdough starter and 2 tbsp chopped fresh rosemary.

2. Add 500 g spelt flour to the bowl, mix with a spoon until a shaggy dough forms, scraping the sides so no dry flour remains. Cover and let rest 30 minutes for an autolyse.

3. Sprinkle 10 g fine sea salt over the dough, then gently fold and pinch the dough until the salt is incorporated. Spelt is delicate so dont overwork it, use gentle folds not heavy kneading.

4. Do 2 sets of gentle stretch and folds spaced 30 minutes apart during the first
1.5 hours of bulk fermentation. Keep the dough covered and at room temp, total bulk time about 2 to
2.5 hours or until slightly puffy.

5. Lightly oil a proofing basket or bowl with 1 tsp olive oil if using, dust with extra spelt or all purpose flour. Turn the dough out onto a lightly floured surface and shape into a round by folding edges into the center, then tighten the surface by cupping and turning.

6. Place the shaped dough seam side up in the prepared basket or bowl, cover well and put in the refrigerator to proof overnight, about 8 to 14 hours.

7. About 45 minutes before baking preheat your oven to 250 C with a Dutch oven or baking pot inside so it gets really hot.

8. When ready, carefully turn the cold dough onto a piece of parchment, score the top with a sharp blade, then transfer the dough (with the parchment) into the hot Dutch oven seam side down.

9. Bake covered at 250 C for 20 minutes, then remove the lid, lower temp to 230 C and bake another 20 to 25 minutes until deep golden and crusty.

10. Cool the loaf on a wire rack at least 1 hour before slicing so the crumb sets. Enjoy the nutty, gently sweet spelt with rosemary.

Equipment Needed

Youll need these:

1. Digital kitchen scale, for weighing flour, water and starter in grams
2. Large mixing bowl, for dissolving starter and the autolyse stage
3. Whisk, to dissolve honey or maple and to whisk in the starter
4. Wooden spoon or sturdy spatula, to mix the shaggy dough without overworking it
5. Dough scraper or bench scraper, for folding, turning and cleaning the work surface
6. Proofing basket (banneton) or a bowl lined with a floured towel, for the overnight fridge proof
7. Dutch oven or heavy lidded pot, to bake and trap steam for a good crust
8. Parchment paper, to move the cold dough into the hot pot safely
9. Sharp razor, lame or very sharp knife, for scoring the loaf just before baking
10. Oven mitts and a wire cooling rack, for safe handling and to let the loaf cool properly

FAQ

Spelt Sourdough Bread Recipe Substitutions and Variations

• Spelt flour: swap for whole wheat or white whole wheat 1:1 — expect a slightly denser loaf and maybe add 10 to 20 g more water if dough feels stiff; if you use all purpose flour 1:1 you’ll get a milder, softer crumb so add about 15 g extra water and don’t overmix.
• 100 g active sourdough starter (100% hydration): replace with 1 tsp instant yeast and add back 50 g flour + 50 g water to make up the starter’s contribution; dough will rise much faster so cut bulk ferment to ~1–1.5 hrs at room temp.
• 1 tbsp honey or maple syrup: use 1 tbsp brown sugar or granulated sugar, or 1 tsp molasses for deeper flavor; you can also leave it out with no harm, bread will just be less sweet.
• 2 tbsp fresh rosemary: use 2 tsp dried rosemary (or about 1 tbsp fresh thyme or sage) — dried herbs are stronger so use less, and crush dried rosemary between your fingers so it releases more aroma.

Pro Tips

1. If the dough feels like soup, cut back the water a little next time, like a couple tablespoons, because spelt can act weaker and slacker than wheat. If it seems too stiff though, add a tablespoon of water and give it another short rest, it will hydrate more as it sits.

2. Handle the dough very gently, use soft folds not heavy kneading, because spelt’s gluten tears easy. Less roughness = a softer open crumb, more roughness = dense loaf, so err on the side of gentle.

3. Learn the poke test, not the clock: poke the dough lightly, if the dent springs back slowly and leaves a faint mark its ready for the fridge or oven, if it snaps back quick its underproofed, if it barely holds the dent it might be overproofed. When unsure just bake it cold from the fridge, it tolerates that well.

4. For a better crust score confidently and early, and bake covered enough to trap steam then uncover to brown properly; you can rotate the pot after you remove the lid so it browns evenly. Also tuck most of the rosemary inside the dough instead of piling it on top, herbs on the surface can get bitter or burn.