Crispy Crust Sourdough Spelt Bread Recipe

If you’re searching for a wholesome bread with a crispy crust and tender crumb, this sourdough spelt bread recipe is just what you need. It’s packed with the nutty flavor of spelt flour and made with a simple technique that lets your sourdough starter work its magic. Perfect for sandwiches or toasted with butter, this bread will quickly become a favorite in your home.

The beauty of this recipe lies in the fermentation process. Allowing the dough to rise patiently develops a wonderful depth of flavor while ensuring a perfect texture. This bread is not just about nutrition; it’s a delightful experience for your taste buds.

Crafting Your Sourdough Spelt Bread

Making sourdough spelt bread at home is a rewarding process that combines simplicity with the joy of baking. This rustic loaf embodies the charm of homemade bread, offering not just nourishment but also a fulfilling kitchen experience. With just a few ingredients—spelt flour, water, sourdough starter, and salt—you can create a loaf that is both wholesome and delicious.

The Fermentation Magic

Fermentation plays a pivotal role in developing the unique flavor profile of this bread.

By allowing the dough to rise patiently, you encourage the natural yeasts and bacteria in your sourdough starter to work their wonders.

The result is a rich, complex flavor that elevates the taste of the final product, ensuring each slice is a delight.

Texture and Flavor Profile

This sourdough spelt bread is characterized by its crispy crust and tender, airy crumb.

The spelt flour contributes a distinct nutty flavor, offering a different taste compared to traditional wheat bread.

Each bite provides a perfect balance of crunch and softness, making it ideal for sandwiches or simply enjoyed with a pat of butter.

Essential Tips for Success

To achieve the best results, start with an active and bubbly sourdough starter.

Monitoring the dough’s rise is crucial, as temperature and humidity can influence fermentation times.

Using a cast iron Dutch oven is highly recommended; it creates steam during baking, resulting in that coveted crispy crust.

Serving Suggestions

This delicious bread pairs wonderfully with various toppings.

A simple spread of butter enhances its flavors, while fresh herbs add a pop of color and aroma.

Consider serving it alongside soups or salads, or use it as the base for gourmet sandwiches.

Storing Your Bread

To keep your sourdough spelt bread fresh, store it in a paper bag at room temperature.

For longer storage, consider slicing the bread and freezing it.

This way, you can enjoy fresh-tasting slices whenever you crave a piece of homemade goodness.

Delicious Homemade Sourdough Spelt Bread

A freshly baked sourdough spelt bread with crispy crust on a wooden board, sliced to show tender crumb, served with butter.

This sourdough spelt bread features a beautifully crispy crust and a soft, airy crumb. Baked to perfection, it’s a satisfying loaf that combines the health benefits of spelt flour with the unique characteristics of sourdough fermentation.

Ingredients

500g spelt flour
100g active sourdough starter
350g water (room temperature)
10g salt

Instructions

Mix the Dough: In a large mixing bowl, combine the spelt flour and water. Mix until no dry flour remains. Let it rest for 30 minutes (autolyse).
Add Starter and Salt: After the autolyse, add the active sourdough starter and salt to the dough. Mix well until fully incorporated.
Bulk Fermentation: Cover the bowl with a damp cloth and let the dough ferment at room temperature for about 4 hours. Every 30 minutes, perform stretch and folds by pulling one side of the dough up and folding it over itself. Repeat until the bulk fermentation time is complete.
Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf by folding the edges into the center. Let it rest for 15 minutes.
Final Shaping: After resting, flip the dough seam side up and shape it into a tighter round. Place it seam side down in a floured proofing basket.
Proofing: Cover the shaped dough and let it proof for 1-2 hours at room temperature, or overnight in the fridge for enhanced flavor.
Preheat the Oven: Preheat your oven to 450°F (230°C) about 30 minutes before baking. Place a Dutch oven or baking stone inside to heat up.
Bake the Bread: Once preheated, carefully transfer the dough into the hot Dutch oven (or onto the baking stone). Score the top with a sharp knife to allow steam to escape. Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
Cool: Let the bread cool completely on a wire rack before slicing.