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.

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

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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.

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.)

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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.

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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

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 (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.



Find this recipe and video at https://marysnest.com/sourdough-spelt-bread-step-by-step-fast-no-knead-recipe/
For more traditional foods recipes and a guide to build your traditional foods kitchen, get my bestselling book, The Modern Pioneer Cookbook, at https://marysnest.com/my-cookbook/
Free and comprehensive lesson plans to teach traditional food recipes and kitchen techniques to students K-12, download The Modern Pioneer Cookbook Curriculum at https://marysnest.com/cookbook-curriculum/
Copyright © 2019 Mary’s Nest, LLC, All Rights Reserved
Course: Breads
Cuisine: German
Keyword: Bread, Sourdough, Spelt
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  1. Evie Dietze says:

    I can’t find how to leave comments for salt rising bread.

    1. Mary's Nest says:

      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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