At a Glance
A light, aromatic spelt sourdough (Dinkelbrot) studded with toasted pumpkin seeds. Spelt has weaker gluten than wheat, so this formula uses gentle handling and an intermediate hydration to maximize crumb openness while preserving shape. Long, cool fermentation develops flavor and improves digestibility.[1] [2]
Not suitable if:
- • You need a high-gluten, very airy crumb → try a high-hydration wheat loaf
- • 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
Banneton Proofing Basket
Shapes the loaf and creates beautiful patterns
Dutch Oven
Creates steam for perfect crust without hassle
Dough Scraper
Makes handling sticky dough much easier
Bread Lame
For precise scoring to control oven spring
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Ingredients
Weigh all ingredients on a kitchen scale. Spelt behaves differently from wheat — small weight adjustments change dough handling.[1] [2]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Spelt flour (whole or light) | 450g | 90% | If using whole spelt, expect denser crumb |
| Bread flour (optional) | 50g | 10% | Improves structure; omit for 100% spelt |
| Water | 360g | 72% | Room temperature (20-24°C). Adjust ±10g if dough feels fragile |
| Active spelt or wheat starter | 120g | 24% | Peak activity 4-6 hours after feeding |
| Salt | 10g | 2% | |
| Pumpkin seeds | 80g | 16% | Toasted for best flavor |
Schedule
Weekend Version
Relaxed timing with room-temperature bulk
Weekday Version
Evening mix and overnight cold proof
💡 Tips
- Spelt ferments faster than wheat — watch dough, not the clock[1]
- Cold retard slows fermentation and firms the crumb for easier scoring[2]
Step by Step
Autolyse (optional but recommended)
Combine spelt and bread flour with most of the water in a large mixing bowl. Mix until hydrated and no dry flour remains. Rest 20–40 minutes — this improves gluten development without kneading.[1]
⏱ 20-40 minutes
Mix starter and salt
Add starter and remaining water if kept back, then salt. Mix with a dough scraper or dough whisk until incorporated. Spelt needs gentle handling — avoid vigorous kneading to prevent breakage of its fragile gluten network.[1] [2]
⏱ 5-8 minutes
Bulk fermentation with stretch & fold
Perform 3–4 sets of gentle stretch-and-folds at 20–30 minute intervals during the first 2 hours. Between folds, let the dough rest undisturbed. Cover the bowl with a lid or towel to prevent drying.[1]
⏱ 2–4 hours (depending on temp)
Toast and add pumpkin seeds
Toast seeds for 6–8 minutes at 320°F/160°C until fragrant. Fold into dough using wet hands or a dough scraper so seeds distribute without overworking.[2]
⏱ 5 minutes
Shape
Turn dough onto a floured surface (use spelt flour to dust). Shape gently into an oval or boule — avoid tight tensioning. Place seam-side up in a floured banneton or lined bowl.
⏱ 10 minutes
Final proof
Proof at room temperature 1–2 hours or retard in fridge 10–16 hours for flavor development and easier scoring.[1] [2]
⏱ 1–16 hours
Bake
Preheat oven to 250°C/480°F with a Dutch oven inside for 30 minutes. Turn loaf onto parchment paper, score with a bread lame and place in the hot Dutch oven. Bake 20 min with lid, then remove lid and bake additional 25–30 min at 200°C/400°F until deep golden.
⏱ 45–55 minutes
Cool
Remove loaf using oven mitts and cool on a rack at least 2 hours. Spelt crumb is delicate — cutting too early yields a gummy texture.[1] [2]
⏱ 2+ hours
Tips & Variations
Variations
Honey & seeds
Add 1 tbsp honey and 20g sunflower seeds
→ Slight sweetness and additional crunch
Wholegrain spelt
Use 100% whole spelt flour and reduce water by 10–20g
→ Heartier flavor, denser crumb
Sesame crust
Brush loaf with water and roll in sesame before proof
→ Nutty crust and attractive appearance
Pro Tips
- 💡 Measure hydration precisely with a digital kitchen scale — spelt absorbs water differently[1]
- 💡 Score shallowly on cold-retarded loaves to avoid tearing
- 💡 Slice with a serrated bread knife after full cooling
Common Issues
If things go wrong, check these common issues:
Storage
Bread bag or box
4–6 days
Store at room temp; cut side down reduces moisture loss
Kitchen towel
3–4 days
Use linen to allow breathability
Freezing
3 months
Slice before freezing and toast slices from frozen
⚠️ Avoid refrigeration — it accelerates staling through starch retrogradation[2]