Spelt can make remarkably light bread, but its dough moves quickly and weakens when overmixed or overproofed. These five recipes teach where that speed helps.
Yield1 round loaf
GrainFresh-milled Spelt
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 400 g fresh-milled spelt flour
- 100 g organic bread flour
- 350 g water
- 100 g active 100%-hydration starter
- 10 g salt
- 120 g sharp cheddar cubes
- 50 g drained diced jalapeños
Method
- Mix flours, 330 g water, and starter. Rest 30 minutes.
- Add salt and remaining water. Perform three gentle folds at 30-minute intervals.
- Add cheddar and jalapeños during the second fold.
- Bulk until 50–60% larger and aerated, usually 3–5 hours depending on starter strength.
- Shape, place in a banneton, and refrigerate 8–14 hours.
- Bake in a preheated Dutch oven at 450°F: 25 minutes covered, then 20–25 minutes uncovered.
Grain-specific notes
Drain jalapeños very well; excess brine weakens the dough.
Spelt sourdough should not double during bulk.
Spelt: One Grain, Five Ways
Everyday Spelt Sandwich LoafSpelt Sourdough Jalapeño Cheddar BouleSpelt Rosemary Sea-Salt FocacciaFresh-Milled Spelt Dinner RollsFresh-Milled Spelt Chocolate Chip Cookies
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
Affiliate disclosure: As an Amazon Associate I earn from qualifying purchases. Recommendations are chosen for practical usefulness.
Learn the grain
Read the Spelt grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.