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.
Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
Table of Contents
- Using Whole Grain Spelt Flour for Sourdough Spelt Bread
- Learn More About Whole Grains
- More Sourdough Starter and Bread Recipe Videos
- Sourdough Discard Recipes
- Grind Your Own Flour with the Mockmill
- Download Your Free 36-Page Pantry List
- Join the Traditional Foods Kitchen Academy
- No-Knead Sourdough Spelt Bread Recipe
- Shop for items used in this blog post or video
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.
Learn more about Mockmill electric grain mills for making fresh flour and their Flake Lover’s Flaker that flakes whole grain in minutes. (This is not a sponsored post, I bought the Mockmill products that I show you, and I’m a happy user of their devices in my kitchen.)
- Mockmill 100 Grain Mill unboxing
- Get the Mockmill 100 Stone Grain Mill (Same product I show you my unboxing video.)
- Flake Lover’s Flaker from Mockmill in action (Using this device, you can flake whole grain in minutes.)
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!
And if you’re looking for a printed book full of my traditional foods recipes to show you how to create a traditional foods kitchen, be sure to order your copy of my new bestselling book, The Modern Pioneer Cookbook.
Order YOUR COPY Now!
The Modern Pioneer Cookbook
Seasonal ingredients, traditional techniques, and nourishing recipes. Over 85 traditional, from-scratch recipes! Discover for yourself how you can use simple ingredients and traditional techniques to cook the modern pioneer way.
Join the Traditional Foods Kitchen Academy
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 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.
Stay in Touch with Mary’s Nest
- Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
- Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
- Join the Traditional Foods Kitchen Academy - For more detailed videos and exclusive members-only perks, join my YouTube membership community.
- Order The Modern Pioneer Cookbook - Get a hardcover book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.
- Preorder The Modern Pioneer Pantry - Be one of the first to get Mary's hardcover book about preserving food and making delicious meals from your Four Corners Pantry. Mary's second cookbook is also published by Penguin Random House.
I look forward to having you join me in my Texas Hill Country Kitchen!
I’d like to receive more tips and recipes from Mary’s Nest.
No-Knead Sourdough Spelt Bread
Ingredients
- 1/2 cup Fed sourdough starter
- 1 cup Filtered water
- 3 cups Organic whole grain spelt flour
- 1 teaspoon Fine ground sea salt
Instructions
- 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 (260°C).
- 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.
Video
Notes
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
- Whisk
- 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)
Recommended Reading
- The Modern Pioneer Cookbook
- Nourishing Traditions
- Spelt: Meals, Cakes, Cookies & Breads From the Good Grain
- Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
- Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains
- New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More
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