100% Spelt bread

This is my first attempt to bake a 100% spelt loaf, consisting of 80% flour and 20% wholegrain. I quite like it already both taste and the looks, but since this is my first attempt I reckon it can become even better. I based this recipe on the the ‘Imsil bread‘, basically all I did was adjusting the hydration and it needed less kneading. These breads were baked in a ‘normal’ oven without a stone.


Overall formula (for 4 breads of ~ 350gr)

Hydration: 65%
Pre-fermented flour: 17,5%
Total time: 24 – 28hrs

Ingredient Weight Percentage
Spelt flour 673 gr 79,2%
Whole grain spelt flour 170 gr 20%
Whole grain rye flour (from mature SD culture)7gr0,8%
Water 550ml64.7%
Salt 15 gr1,8%
Total 1415 gr166,5%

Because I usually keep only a single sourdough culture (made of 100% rye), I always end up with a tiny bit of rye in my bread. If your sourdough culture is from wheat or spelt, your obviously do not have to add 7gr rye to the dough.


  • Make the following pre-ferment with 100% hydration and let it ferment for 8 hours at ~ 24°C/76F) or overnight at room temperature (~ 20°C/68F). Make sure to cover it so it doesn’t lose any water by evaporation.
Ingredient Weight Percentage
Wheat flour 150 gr100%
Water150 gr100%
Mature sourdough culture (Rye basis, 100%)15gr10%
Total 315 gr210%
  • The pre-ferment is rather liquid. It does the job, but I like to experiment with a lower hydration (for example 60%) pre-ferment.

Making the final dough and baking

  • Aim for a temperature of the final dough of ~ 24°C. Mix the following ingredients and knead by hand for 5-10mins.
Ingredient Weight
Wheat flour 530 gr
While grain wheat flour170gr
Total 1415gr
  • The next step is the bulk fermentation. For this bread it takes about 2½ hours and benefits from 3 stretch and folds (at 40 min intervals).
  • After the bulk fermentation divide in the dough in 4 pieces of ~ 350gr and pre-shape them for a round loaf.
  • After a 10 min bench rest, shape them as a round loaf and give them a tiny bit of a rectangular shape. The latter you can accomplish by instead of pulling and rotating 90°, rotating 180°. But only in the very last seconds of the shaping.
  • Place the shaped dough in well floured bakers linen and let rest for the final fermentation for about 2,5hr at 25°C.
  • Transfer to baking sheets and score them with a single stroke.
  • Bake at 220°C/432F for about 30 mins with steam. Let the steam escape after 20 mins.

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