At a Glance
A light, slightly open-crumb spelt sourdough enriched with toasted sunflower seeds. Spelt absorbs water differently than wheat; a wetter dough and shorter knead time preserve gluten integrity and tenderness[1][2]. Long, controlled fermentation improves flavor and digestibility.
Not suitable if:
- • You have celiac disease or strict gluten intolerance → read about gluten and sourdough
- • You don't have an active spelt or wheat 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
Roomy bowl for autolyse and folds
Dough Scraper
Helpful when handling sticky spelt dough
Banneton Proofing Basket
Supports loaf shape and surface drying before bake
Dutch Oven
Creates steam environment for oven spring and crust
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Ingredients
Weigh all ingredients on a kitchen scale. Spelt is hygroscopic and weight-based measurements produce consistent results[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Whole grain spelt flour (Dinkelvollkorn) | 300g | 75% | Freshly milled if possible |
| White spelt flour (or strong bread flour) | 100g | 25% | Improves oven spring |
| Water | 300g | 75% | Room temperature; start with 290g and adjust if needed |
| Active spelt/wheat starter (100% hydration) | 130g | 32.5% | Bubbly, fed 4-6 hours before use |
| Salt | 9g | 2.25% | |
| Sunflower seeds | 80g | 20% | Toasted for 8–10 minutes for best flavor |
Schedule
Weekend Version
Mix in the morning, bake in the afternoon
Weekday Version (Night to Next Day)
Mix in evening, bake next day
💡 Tips
- Cold proof in the fridge slows fermentation and develops flavor — you can extend final proof up to 36 hours if necessary[1].
- If dough is overproofing at room temp, move to fridge immediately to arrest activity[2].
Step by Step
Autolyse and mix
Combine both spelt flours and most of the water in a large mixing bowl. Mix until no dry flour remains and rest 30 minutes (autolyse). After autolyse add starter and salt dissolved in remaining water; mix until incorporated using a dough whisk or your hands — spelt develops gluten quickly and should not be overworked[1][2].
⏱ 15-20 minutes including autolyse
Toast and fold in seeds
Toast the [sunflower seeds] (first mention only, seeds don't have affiliate link) lightly on a baking sheet until fragrant (8–10 min at 150°C/300°F). Add seeds to the dough and incorporate with gentle folds using a dough scraper or wet hands.
⏱ 5 minutes
Bulk fermentation with folds
Cover the bowl with a lid, plastic, or a [bowl cover] (use any kitchen cover). Perform 3 sets of gentle stretch-and-folds at 30–45 minute intervals during the first 2 hours to strengthen structure without overworking spelt[1]. Then let rest until dough increases ~30–40% and shows surface bubbles.
⏱ 3-4 hours (variable)
Pre-shape and rest
Turn dough out onto a lightly floured surface (use spelt flour). Pre-shape into a loose oblong, rest 20–30 minutes under a bowl to relax gluten.
⏱ 30 minutes
Final shape and proof
Shape gently into final loaf and place seam-side up in a floured banneton. For convenience, place in fridge for 8–16 hours (cold proof) or proof at room temp 1.5–2.5 hours.
⏱ 1.5-16 hours
Preheat and bake
Preheat oven to 250°C/480°F with a Dutch oven inside for 30–45 minutes. Turn loaf onto parchment paper, score with a bread lame, and transfer into the pot. Bake with lid on for 20 minutes, then remove lid and reduce to 200°C/400°F for 25–30 minutes until crust is deep golden.
⏱ 45-55 minutes
Cool properly
Use oven mitts to remove loaf and cool on a rack for at least 90–120 minutes. Cutting too early yields a gummy crumb because starches haven't set[1][2].
⏱ 2+ hours
Tips & Variations
Variations
With honey
Add 1 tbsp honey to the dough water
→ Adds mild sweetness and faster crust browning
Mixed seeds
Use 40g sunflower + 40g pumpkin seeds
→ More complex texture and flavor
Lower hydration
Reduce water by 20-30g
→ Easier handling but denser crumb
Pro Tips
- 💡 Slice with a serrated bread knife the next day — flavor and crumb finish developing overnight[1].
- 💡 If your starter is less active, lengthen bulk fermentation rather than increasing starter amount to avoid over-acidification[2].
- 💡 Use a dough scraper to make clean turns and conserve dough strength.
Common Issues
Common problems and quick diagnostics:
Storage
Bread bag / bread box
3-5 days
Keep cut side down to reduce moisture loss
Kitchen towel
2-3 days
Use linen to allow slight air exchange
Freezing
3 months
Slice before freezing and reheat slices directly from frozen
⚠️ Avoid fridge storage — refrigeration accelerates starch retrogradation and staling[2].