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How to Make Fast No-Knead Sourdough Spelt Bread
Learn how to make Sourdough Spelt bread with this step-by-step, fast no-knead recipe. Spelt flour makes a great-tasting bread with a sweet, nutty flavor.
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Using Whole Grain Spelt Flour for Sourdough Spelt Bread
This recipe uses Whole Grain Spelt Flour leavened with a sourdough starter for maximum health benefits. In this step-by-step video tutorial, you’ll learn to make this bread using only four ingredients: a sourdough starter, flour, salt, and water.
You’ll find your homemade Sourdough Spelt bread tastier and cheaper than the plastic-wrapped bread at the store.
Learn More About Whole Grains
In the following videos, you can earn more about wheat berries, including Spelt, Emmer/Farro, Einkorn, hard white wheat, and hard red wheat. I also talk about Rye and Kamut.
And once you start to store whole grains in your extended or Prepper Pantry, I’ll show you how to turn whole grain into flour three different ways.
More Sourdough Starter and Bread Recipe Videos
Watch the following videos to learn more about sourdough starter and different ways to make sourdough bread, including a no-knead recipe.
Sourdough Discard Recipes
Instead of throwing away your extra sourdough starter after a feeding, here are some recipes to put your starter to good use with some delicious recipes.
Grind Your Own Flour with the Mockmill
When it comes to electric grain mills, after I did A LOT of research, I decided to buy a Mockmill. And am I so happy I did! The Mockmill is a very affordable but beautifully crafted German-made mill that stone grinds grain with settings ranging from 1 to 10—fine to coarse ground grain.
And I have great news! The folks at Mockmill are very kind to offer my viewers and readers a special one-time discount on any of the grain mills that they sell.
- Use my affiliate link for a special one-time 5% discount on Mockmill Stone Grain Mill products, including Ancient Grains, like Einkorn, Emmer, and Spelt. (The discount will appear when you checkout.)
You can see me unbox and try out the Mockmill 100 Grain mill in the following video.
Download Your Free 36-Page Pantry List
For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
Kitchen Academy Videos
Are you looking for more traditional foods videos? If so, I invite you to join the Traditional Foods Kitchen Academy. Members of this optional paid YouTube community get access to exclusive videos, live streams, and other members-only perks. Plus, your YouTube comments include a special members-only badge.
In the following members-only video, I talk about Whole Grain Baking for the Traditional Foods Kitchen.
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No-Knead Sourdough Spelt Bread
- 1/2 cup Fed sourdough starter
- 1 cup Filtered water
- 3 cups Organic whole grain spelt flour
- 1 teaspoon Fine ground sea salt
- Measure 1/2 cup sourdough starter into a bowl and add 1 cup water. Mix well.
- In a second bowl, add 3 cups spelt flour and the salt. Whisk well to distribute the salt with the flour.
- Pour the starter mixture into the bowl with the flour and salt.
- Use your hand to mix well in a roughly formed ball.
- Cover the bowl with a towel and allow to rest for 30 minutes.
- Remove the ball from the bowl, fold it over a number of times, and then form it into a round. (See video.)
- Cover a baking sheet with parchment paper and dust with flour. Place round on the covered baking sheet. Dust the top of the dough with flour, cover with a cloth, and allow to rise 1 1/2 – 2 hours until double in size.
- While the dough is rising, place your Dutch oven with lid into your cooking oven and preheat oven to 500°F.
- When the dough has doubled in size on your covered baking sheet, remove your Dutch oven from your cooking oven. Your Dutch oven will be hot, so use potholders and be careful. Remove the Dutch oven lid. Lift parchment paper with dough on it and place the paper and dough into your Dutch oven. Place the lid back on and transfer your Dutch oven back into your cooking oven.
- Bake bread in your covered Dutch oven for 30 minutes.
- Next, remove lid from your Dutch oven and allow bread to continue baking inside your cooking oven for 5-10 minutes more until golden brown.
- Using pot holders, remove your Dutch oven from your cooking oven, and then continuing to use pot holders, remove the bread from your Dutch oven by lifting it out using the parchment paper.
- Transfer bread on parchment paper to a cooling rack.
- Allow bread to cool, then slice with a serrated knife, and enjoy with butter.
Shop for items used in this blog post or video
Favorite Bread Making Supplies
Favorite Kitchen Supplies
- Favorite Aprons
- Spice Grinder
- Countertop Burner (On my kitchen island in many recipe videos.)
- Handheld Vacuum Sealing System
- Vacuum Lids
- Silica Gel Packets (Helps keep moisture from building up in your mix)
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
- pH Strips (Helps you check on the acidity of your vinegar)
More Kitchen Supplies with Discount Codes
- Mockmill Grain Mill (for making homemade flour)
Use my Mockmill affiliate link for a special one-time 5% discount on Mockmill Stone Grain Mill products, including the new Flake Lover's Flaker. (The Mockmill discount will appear when you checkout.)
Amazon Shop and Shopping Guide
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Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More!
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
I can’t find how to leave comments for salt rising bread.
Hi Evie, Thanks for your comment. Not sure why you can’t leave a comment for salt rising bread. Leave it here and I’ll repsond. Love, Mary