Sourdough Spelt bread

Spelt is one of the nutritional dense ancient wheat. It is also never been hybrided. Spelt has gluten and it is very water soluble, making the bread moister inside and easy to digest.


  1. 2 cups organic stone-grounded spelt floor
  2. 1 cup organic white flour
  3. 1 cup homemade sourdough starter
  4. 1 Tsp grape molasses
  5. 1/2 tsp sea salt
  6. 1 5 cups room temperature water (cool down from boiling water)


  1. Mix all dry ingredients together in a big bowl
  2. Stir in sourdough starter and water until desired a texture forms The dough should not be too sticky nor too dry Knead your dough for 3~5 minutes
  3. Change Flour a baking bowl/sheet before place the dough in Cut slits on your bread to guide it to rise Rise for anything between 4 to 12 hours based on your schedule The longer it rises the richer it tastes tangier and stronger
  4. Change Bake 30 min at 400°F in a water bath oven

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