Spelt + Rye Standard Bread

I really love how adding a little bit of rye flour to a loaf can give it an extreme boost of complexity. In this loaf I added some spelt flour as well.

Schedule: I based this loaf off of my bakers yeast schedule.



  • 420g bread flour
  • 50g spelt flour
  • 30g rye flour
  • 390g filtered water
  • 11g sea salt
  • 2g bakers yeast


I started with a 30 minute autolyse with all of the flours and the water.

After mixing the dough, I performed 4 stretch and folds within the first 90 minutes, separated by 20 minutes.

I proofed for 45 minutes in the banneton before placing it in a dutch oven.

I baked the loaf 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 15 minutes.


I was expecting the loaf to rise a little more in the oven, but the crumb is still pretty open and not too dense. The flavor has definite characteristics of the rye and spelt flours. When eating it, I can only describe it as a little on the dry side. I’m not sure if it’s a result of the flours or due to something with the baking schedule.

Next time I’ll probably proof this a little less and hope for a more open crumb.

My Baking Notes

  • Ambient Temperature: 72’F-76’F
  • Started autolyse @ 6:20am
  • Water temp: 92’F
  • Dough was 88’F at autolyse
  • Mixed @ 7:00pm
  • Dough was 79’F after mixing
  • 4 stretch and folds over first 90 minutes
  • Started proof @ 11:38am
  • Into oven @ 12:23pm

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