No-Knead Spelt Sourdough Bread – Easy Homemade Recipe for Beginners

Learn how to make easy spelt sourdough bread at home – no kneading, no mixer required! This simple no-knead spelt sourdough recipe uses just 4 ingredients: a spelt sourdough starter, wholegrain spelt flour, salt, and water.
Spelt flour creates a delicious, sweet, nutty-flavored bread, perfect for a wholesome homemade loaf. In this step-by-step tutorial, I share my experience testing my first-ever spelt starter recipe, inspired by Roger Saul’s Spelt book.
This spelt sourdough recipe is also inspired by Mary’s Nest, whose simple sourdough method makes baking effortless. Watch the video below to start baking your own no-knead sourdough spelt bread today
#speltflour #speltbread #speltsourdough #howtomakespeltbread #easysourdough #marysnest
Takes = 10 minutes of preparation plus resting time of 2 to 2.5 hours
Bakes = 35 to 40 mins
Makes = one round loaf
Equipment = Dutch Oven, large baking tray and a large mixing bowl
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Chapters
0:00 how to make an easy no-knead no mixer spelt sourdough starter
0:14 this recipe was inspired by Mary’s Nest Spelt Sourdough Bread
0:29 step 1 whisk wholegrain spelt flour and salt in a large mixing bowl
1:00 step 2 measure 1/2 cup/ 100g of fed starter with 250ml water and stir
2:12 step 3 pour the liquid into the flour and combine until a ball is formed
3:16 step 4 rest covered for 30 mins
3:42 step 5 fold a few times to form a ball
4:27 step 6 add baking paper to a large baking tray and flour the place dough ball, and rest covered 1.5 hours to 2 hours
5:05 step 7 30 minutes before baking preheat your Dutch oven or enamelled pot
5:38 step 8 optional score or cut the dough before baking
6:05 step 9 bake covered for 30 minutes then remove the lid and bake for an extra 5-10 minutes
6:30 step 10 remove the baked sourdough and cool for an hour before slicing
7:18 slicing, reveal taste test, outro
8:39 bonus texture close up
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Ingredients
Fed sourdough starter – 100g, about 1/2 cup
Filtered water – 250ml, 1 cup
Whole grain spelt flour, or your choice – 430g, approx. 3 cups
Fine ground sea salt – 1 teaspoon
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Recipe link

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[LS-lbpw]

I've found your bread recipes are superb. I never knew spelt tasted so good! Thank you, I've learned so much from you.

[RayPruett]

You’re helping me with my cooking so much. I would love for you to expand on the idea of fermenting the dough longer to have a more sour outcome. Thanks so much for all you do.

[OceanFrontVilla]

I think you've used too much extra flour for dusting as this results in a denser bread. The dough would've benefitted from a few rounds of stretch and folds. Also, the temperature doesn't need to be that high. You can preheat at 475°F, no fan, and once you've placed the dough into the oven in the pot, reduce the heat to 450°F. Bake covered 30 minutes and uncovered 8-10.

[ekstremnipluviofil]

Hey Sue can you show us how to make spelt starter?