Spelt Flour + Rye Sourdough

The perfect sourdough recipe has been my goal for a few years. Between battling with varying ambient temperatures, trying to find a culture that ferments consistently and getting my schedule dialed in, there’s a lot to take into account. I’m getting pretty close with this spelt and rye flour recipe though!

Spelt + Rye sourdough

Schedule: I based this loaf off of my sourdough schedule.

Since this is a 100% naturally leavened bread, I created a levain with my sourdough starter that was last fed 12 hours prior. This levain provides enough for 2 loaves of bread.

30 minutes before mixing the salt into the dough, I performed an autolyse by mixing the water, levain and flour together.



Started at 8:30am with the following ingredients. Mix everything together and loosely cover and let it ferment for about 8 hours.

  • 22g unfed sourdough starter (last feeding was 12 hours prior)
  • 108g filtered water @ 85-90’F
  • 86g Bob’s Red Mill bread flour
  • 22g King Arthur whole wheat flour


  • 800g Bob’s Red Mill bread flour
  • 46g Bob’s Red Mill spelt flour
  • 46g Bob’s Red Mill dark rye flour
  • 572g filtered water @ 90-95’F
  • 216g levain
  • 22g sea salt
Levain is floating and ready to be mixed into the flour
Dough after overnight bulk ferment


After mixing the dough, I performed 4 stretch and folds within the first 4 hours. The dough fermented at room temperature (around 73’F) overnight. After the overnight fermentation I divided the dough and shaped them before proofing in bannetons for about 2 hours.

I baked the loaves in a preheated dutch oven at 450’F for 38 minutes covered, then removed the lid of the dutch oven and baked for an additional 17 minutes.

Finished proofing
Finished proofing


This was only the second time I’ve used this sourdough culture to ferment my dough and I think it’s working very well. It’s an extremely fast and efficient fermenter and I might have to cut back bulk fermentation time even more.

The flavor of this bread is very nice. The sourness isn’t overpowering and the spelt/rye flours give it a nice texture and complexity.

I should have scored the bread but instead let it naturally vent. One loaf (the one pictured in this post) formed a really nice natural ear. I feel like with some proper venting it would have risen even better though.

Crumb shot. A little denser than I was hoping for, maybe due to venting issues.
Nice ear that naturally formed on this loaf.

My Baking Notes

  • Ambient Temperature: 75’F
  • Started autolyse @ 5:00pm
  • Water temp: 90’F
  • Dough was 83’F at autolyse
  • Mixed @ 5:30pm
  • Dough was 81’F after mixing
  • 4 stretch and folds in first 4 hours
  • Started proof @ 6:15am
  • Preheated oven @ 7:45am
  • Into oven @ 8:35am

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