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How to Make Fast No-Knead Sourdough Spelt Bread

Foolproof Spelt Sourdough Bread Recipe Video
Watch the Sourdough Spelt Bread – Step by Step Fast No-Knead Recipe video

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.

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.

You can see me unbox and try out the Mockmill 100 Grain mill in the following video.

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No-Knead Sourdough Spelt Bread

5 from 1 vote
Prep: 10 minutes
Cook: 40 minutes
Rising Time: 2 hours
Total: 2 hours 50 minutes
Yield: 8 servings
Spelt flour makes a great-tasting bread with a sweet, nutty flavor.


  • 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.



Find this recipe and video at
Copyright © 2019 Mary’s Nest, LLC, All Rights Reserved
Course: Breads
Cuisine: German
Keyword: Bread, Sourdough, Spelt
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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the 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.

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    1. 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

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