At a Glance
This spelt (Dinkel) sourdough combines the sweet, nutty character of spelt with toasted flaxseed for texture and flavor. A relatively high hydration and gentle handling preserve spelt's fragile gluten; extended fermentation improves flavor and digestibility [1][2].
Not suitable if:
- • You need a very chewy, high-gluten crumb → use bread wheat instead
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
For autolyse and bulk fermentation
Dough Scraper
Helps handle sticky spelt dough
Banneton Proofing Basket
Supports final shaping and patterning
Dutch Oven
Creates reliable steam for oven spring and crust
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Ingredients
Weigh all ingredients on a kitchen scale. Spelt is sensitive to handling; accurate hydration and weights matter [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Light spelt flour (Type 630 or similar) | 450g | 90% | Provides nutty flavor and tender crumb |
| Bread flour | 50g | 10% | Adds structure to support higher hydration |
| Water (plus for flax gel) | 380g | 76% | Total hydration; adjust by 5-10g if your flour is thirsty |
| Active spelt starter | 120g | 24% | Fed and bubbly, 4-6 hours after feeding |
| Salt | 10g | 2% | |
| Flaxseed (brown or golden) | 60g | 12% | Toast and hydrate (see step) |
Schedule
Weekend Version
More relaxed schedule with room-temp bulk fermentation and cold retard
Weekday Version
Prepare in evening, bake next morning
💡 Tips
- If dough is fermenting too quickly, retard in the fridge to slow enzymatic activity and keep flavor balance [1].
- Shaped loaves can be kept up to 48 hours in the fridge — spelt tolerates short retards well when hydrated properly [2].
Step by Step
Toast and hydrate flaxseed
Toast flaxseed briefly in a dry pan until aromatic (2-3 min). Combine toasted flax with 60g warm water and let sit 15-30 min to form a gel. This improves crumb and prevents seeds from drawing water during bake.
⏱ 20-30 minutes
Autolyse and mix
Combine spelt and bread flour with most of the water in a large mixing bowl. Let autolyse 30 minutes. Add starter, salt (dissolved in remaining water if needed), and flax gel. Mix gently with a dough scraper or dough whisk until cohesive — avoid aggressive kneading as spelt gluten is fragile [1].
⏱ 15 minutes
Bulk fermentation with folds
Cover dough and perform 3 sets of gentle stretch-and-folds, 30 minutes apart. Rest between sets. Keep dough temperature around 24°C / 75°F for balanced activity [2].
⏱ 3-4 hours (variable)
Pre-shape and bench rest
Turn dough onto a lightly floured surface. Pre-shape into a round/oblong with minimal tension. Rest 20-30 minutes uncovered to relax gluten.
⏱ 30 minutes
Final shape and retard
Final shape gently into an oblong. Place seam-side up in a floured banneton or lined basket. Cover and refrigerate for 8-16 hours to develop flavor and improve handling of spelt dough [1].
⏱ 8-16 hours (fridge)
Bake
Preheat oven to 250°C/480°F with a preheated Dutch oven inside for 30–45 minutes. Turn loaf onto parchment paper, score with a bread lame and place in the Dutch oven. Bake 20 min with lid on, reduce to 200°C/400°F, remove lid and bake 25–30 min until deep golden.
⏱ 45-55 minutes
Cool properly
Use oven mitts to remove loaf from pot and transfer to a wire rack. Cool at least 2 hours — cutting early yields gummy crumb because staling and gelatinization are incomplete [2].
⏱ 2+ hours
Tips & Variations
Variations
Honey and olive oil
Add 1 tbsp honey and 1 tbsp olive oil to dough
→ Softer crumb and slightly sweeter profile
Seed mix
Replace half the flax with 50g mixed seeds (sunflower, pumpkin)
→ More texture and visual variety
Lower hydration
Reduce water by 20-30g
→ Easier handling, slightly denser crumb
Pro Tips
- 💡 Weigh ingredients precisely using a kitchen scale — small changes affect spelt behavior significantly [1].
- 💡 Slice with a serrated bread knife after resting to preserve crumb structure.
- 💡 Use a dough scraper for gentle handling and clean work surfaces.
Common Issues
Not going as planned? Common issues for spelt-leinsamen loaves and what to try:
Storage
Bread bag / bread box
3-5 days
Store cut side down to retain moisture
Kitchen towel
2-3 days
Use linen to allow slight breathability
Freezing
3 months
Slice before freezing; reheat slices on a rack or toaster
⚠️ Avoid storing bread in the fridge — refrigerated starch retrogradation speeds staling [2].