Spelt Flour Bread Recipe Using a Levain Starter

If you love whole wheat breads, then be sure to check out this spelt flour bread recipe that uses a natural sourdough starter to help it rise.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

Natural bread baking seems to be a dying art, even I haven’t had time to make as much as I’d like to. Making bread is a time labor of love. I say time labor because the physical part of bread baking is not bad at all, it’s the fermentation and rising time that takes so long. If you are serious about bread baking and are interested in how to make bread the way our ancestors did it, with 3 ingredients, then this spelt flour bread recipe is for you.

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Ingredients for this Spelt Bread Recipe:

• 598 (21.1 ounces) grams of Bob’s Red Mill Artisan Bread Flour (4 ¾ cup)
• 322 (11.4 ounces) grams of Bob’s Red Mill Spelt Flour (2 ½ cup + 1 tsp)
• 700 (25.7 ounces) grams of water 90° to 92° (3 cups + 2 tbsp)
• 25 (.8 ounces) grams sea salt (1 ½ tbsp)
250 (8 ounces) grams levain starter (1 cup)

Makes 2 loaves

Prep Time: 28 hours

Cook Time: 1 hour

Procedures:

1. Mix the flours and water together just until combined in a large plastic container. Cover and let rest for 25 minutes.
2. Sprinkle in the salt and add the levain starter and mix thoroughly by squeezing the ingredients together and folding it multiple times. Cover and let rest for 20 minutes.
3. Every 20 minutes for 80 minutes fold the dough by stretching and folding over 6 to 8 times.
4. Cover and let rest in a warm place for up to 16 hours and no less than 10 hours. The dough should be tripled in size.
5. Remove the dough from the container onto a floured surface and cut in half equally.
6. Form 2 dough balls and place each into a floured bread basket. Cover with a towel and let sit in a warm place for 3 ½ to 4 hours.
7. Place 2 Dutch oven pots into an oven and preheat to 500° and let sit for 30 minutes.
8. Remove the Dutch oven pots and place the dough carefully into each Dutch oven. Cover and bake for 30 minutes, then uncover and bake for another 25 to 30 minutes or until the outside of the bread is dark brown.
9. Set on a cooling rack for 30 minutes. Slice and serve.