banner image

Wholemeal spelt sourdough


Makes - 2 loaves.

Tip :- Weigh the water for accurate measuring, e.g 100g water = 100ml water

For the Sponge

  • 100g Sourdough starter (Mixed flours @ 100% hydration)
  • 200g Strong white bread flour
  • 180 ml Warm water

Mix the starter with the strong white flour and water in a basin, cover, and Leave 8 to 12 hours. This will at least double in volume.

For the Final dough

  • 300g Spelt wholemeal flour
  • 500g Strong white bread flour
  • 450ml Warm water
  • 10g Fine sea salt (3 level teaspoons)
  • 30 ml Rapeseed oil


Put the flours in a large bowl and stir in the salt. Add the sponge, 450ml water and the oil.

Combine well with a spatula or wooden spoon then tip out onto a lightly oiled work surface. Knead for 10 to 15 minutes, the dough will start out wet and sticky, (resist the temptation to add more flour), then will become firm and elastic at the end of the kneading period, but still quite soft. Put the dough into an oiled bowl and cover, leave for 20-30 minutes. Knead again on a lightly floured surface for another 2 to 3 minutes. Put back in the oiled bowl, cover and leave to rise in a warm place for 2 to 3 hours.

Put the dough on a lightly floured surface, divide into two equal pieces. Lightly knead each piece for a minute and shape into loaves. Toss each loaf in semolina and place into proving baskets which are liberally covered with more semolina or some wholemeal spelt flour, to prevent sticking. Cover and leave the loaves to prove until double in size. This will take as long as it takes, as little as an hour or up to 5 or more hours.

Preheat your oven to 220 degrees with a baking stone on middle shelf and a baking tray on the bottom shelf.

When the loaves are fully proved, turn them out onto the baking stone and slash the top with a lame or sharp knife. Pour some hot water into the baking tray to make steam. Bake for 15 minutes then turn the oven temperature down to 200 degrees and bake for a further 20 to 25 minutes. The loaves should sound hollow when they are knocked on the bottoms, if not, bake for a further 4 or 5 minutes. Leave to cool on a cooling rack.