Spelt Sourdough Bread – Nutty, Crusty, and Easy to Make at Home
This post may contain affiliate links. Please read our Disclosure Policy.
If you’ve been curious about baking with spelt flour, this is the recipe to start with. Spelt sourdough bread has a naturally nutty, slightly sweet flavor that’s different from your everyday sourdough — and honestly? It might become your new favorite loaf.
This recipe uses a mix of spelt flour and bread flour so you get all that amazing spelt flavor with a beautiful rise and a golden crusty exterior. Fresh rosemary adds a subtle herby flavor, but you can easily leave it out or swap it for another herb.
It’s an overnight recipe with minimal hands-on time. Mix it in the evening, let it do its thing, and bake a gorgeous loaf the next day.
✅ Great for spelt flour beginners
✅ No special skills needed
✅ Soft, open crumb with a crackly crust
✅ Easy to customize with different herbs
What Is Spelt Flour? (And Why Use It in Sourdough?)
Spelt is an ancient whole grain in the wheat family, but it is not wheat!
Why Bakers Love Spelt Flour
I’ve read that spelt has less gluten than wheat, and some gluten-sensitive people can tolerate it. I would use caution here, however, because it does contain gluten. People with celiac disease shouldn’t consume spelt.
I bring up gluten in spelt because it is more fragile than in wheat flour. For this reason, it acts differently from wheat flour in baking.
I’ve found that spelt flour, on its own, will deflate or flatten once it’s removed from the oven in my quick bread recipes. I haven’t baked a 100% spelt flour loaf of bread.
For that reason, I combine spelt flour with other flours such as bread flour or white flour. Using a mix of flour still allows the spelt flavor to shine.
Spelt flour comes in several varieties. We used whole-grain, stone-ground flour in this recipe.
I found this resource helpful in tips for using spelt flour.
I used a different technique for rising this spelt bread recipe compared to our Overnight Sourdough Bread and Multi-grain Wheat Bread recipes. It still has minimal handling, but after a countertop rest like the other bread recipes, I put it in the refrigerator for a slow overnight fermentation.
I use this method with some of my other artisan breads and like the flavor it takes on.
How to Make Spelt Sourdough Bread Step by Step
I made adjustments to the flour mix and the water ratio. Spelt absorbed the water so this bread has is higher in what’s called “hydration” than some of our other sourdough bread recipes.
Hydration is the ratio of flour to water. For example, we use a total of 500 grams of flour in the recipe and 375 grams of water so the hydration is 75% (500/375).
Don’t get hung up on the math stuff since I’ve done it for you. As you can see in the first picture below, this is a wetter dough.
- Mix by squeezing it all of the ingredients together with your hands.
- Place the dough in a container that you can measure its progress in. I have several rising buckets in several sizes, but a bowl works just fine.
- When dough has doubled, remove it from the container and shape.
- Prepare a bowl or a basket (banneton) by dusting it with flour. I use a 50/50 mix of white whole wheat with rice flour. Use what you have.
- Place the shaped dough, seam side up in the prepared bowl or basket. Cover the dough and place it in the refrigerator for up to 12 hours. I’ll put the whole basket in a plastic grocery bag.
- Bake as instructed in the recipe card below.
If you would like to see how I get the dough into a hot pot without ruining the shape of the bread or burning myself, I’ve got a “how-to” video on my Wheat Bread post.
For a complete guide to sourdough baking from starter to loaf, check out our Complete Sourdough Baking Guide.
Don’t Have a Starter Yet? Make Your Own!
This bread uses a “starter“. You can build your own and have your very own sourdough bread on the table in less than 8 days. Our step-by-step guide takes out all of the mystery.
You could feed your starter with spelt flour instead of the wheat flour used in my starter recipe. However, I don’t think that it makes a difference and I don’t want to maintain several different starters according to the flour used in the bread I’m making.
How to Feed Your Sourdough Starter
Fed starter is also referred to as a “Levain”. Don’t get hung up on the terms. It’s just a fed starter.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
I'd like to receive more tips and recipes from Hostess At Heart!
We feed our starter before bed by taking 1 tablespoon of starter and mixing it with 200gr filtered water and 200gr of our 50/50 flour mix. It has always passed the float test the next morning which can be 6 to 8 hours.
If you’re making your bread without letting your starter feed overnight, you just have to watch it. It’s ready when it’s increased by about 30% which is about 4 hours for mine. Room temperature and strength can be variables, however.
This makes more starter than what you will need but I bake several loaves at a time and freeze them.
Ingredients for Spelt Sourdough Bread
- Bubbly starter – We store our starter in the refrigerator between baking days so will feed it for a couple of days before using it to make sure it’s good and active before baking.
- After you feed your starter, wait until it’s increased in volume by about 30%. That’s usually about 4 hours for mine, but if we’re mixing in the morning, it can be 6 to 8 hours overnight.
- If your dough is runny, it can be because your starter was actually starving when you used it. I have a video showing how to check to see if your Levain is ready to use.
- Salt – I use fine sea salt. It is easier to incorporate and dissolve than a coarser salt.
- Spelt Flour – I used organic whole-grain, stone-ground spelt flour. It has an amazing texture and sweet nutty flavor.
- Organic Bread Flour – Bread flour has a higher protein content than AP flour. That higher protein provides more structure to your loaf. It worked very well with the wheat flour
- Water – There’s a lot of controversy regarding water in bread making. Some experts say if you can drink it you can bake with it. Other experts say the chlorine and mineral content can inhibit yeast activity.
- Fresh Rosemary – You can substitute for dry or choose another herb. Fresh Thyme would be delicious too. You can also leave them out altogether and it will not affect the final outcome one bit.
This Spelt Sourdough bread came out with that delicious crispy crust and that pull you want in a sourdough loaf. The center was soft and tender with that sweet nutty flavor from the spelt flour and essence from the fresh rosemary.
Herb and Flavor Variations for Spelt Sourdough
One of the best things about this recipe is how easy it is to change up the flavor. Here are some easy swaps for the rosemary:
- Thyme – A little lighter in flavor than rosemary. Pairs beautifully with soups and stews.
- Roasted garlic – Add 3–4 cloves of mashed roasted garlic to the dough. This makes an incredible sandwich bread!
- Caraway seeds – Give it a light rye-bread vibe with a tablespoon of caraway seeds mixed in.
- Kalamata olives – Roughly chop and fold in about 1/2 cup for a Mediterranean-style loaf.
- Plain (no herbs) – Leave out the rosemary entirely for a simple spelt sourdough that lets the grain flavor shine.
You can also sprinkle flaky sea salt or sesame seeds on top before baking for a little extra crunch.
Spelt Sourdough Bread — Frequently Asked Questions
Can I use 100% spelt flour for sourdough bread? You can, but it’s tricky! Spelt has more fragile gluten than regular wheat, so a 100% spelt loaf tends to flatten and spread rather than hold its shape. Mixing spelt with bread flour (as this recipe does) gives you the best of both worlds — that sweet nutty spelt flavor with a better structure and rise.
Does spelt sourdough taste different from regular sourdough? Yes! Spelt has a naturally nuttier, slightly sweeter flavor than wheat flour. The sourdough tang is still there, but it’s balanced by the warm, earthy taste of spelt. A lot of people who try it say they actually prefer it to plain sourdough.
Is spelt sourdough bread good for people with gluten sensitivity? Spelt does contain gluten, so it is NOT safe for people with celiac disease. However, some people with a mild gluten sensitivity find spelt easier to digest than regular wheat. That’s likely because spelt’s gluten is more water-soluble and may break down more during the long fermentation process. Always check with your doctor if you have a gluten-related condition.
Can I use whole grain spelt flour or light spelt flour in this recipe? This recipe was made with whole grain stone-ground spelt flour, which gives it a heartier flavor and texture. Light (sifted) spelt flour will produce a slightly milder flavor and softer crumb. Either will work — just don’t swap in sprouted spelt without adjusting your water ratio, as it absorbs liquid differently.
Can I skip the rosemary? Absolutely! The rosemary is optional. Leave it out for a plain spelt sourdough, or try fresh thyme, a tablespoon of caraway seeds, or even roasted garlic. The recipe will not be affected either way.
Why didn’t my spelt sourdough rise as tall as my regular sourdough? That’s totally normal and expected. Spelt’s gluten is more fragile, so the loaf won’t get as tall as a bread flour loaf. It’s still a beautiful loaf — just lower and wider, which is the nature of spelt. Make sure your starter is active and bubbly before you begin for the best rise.
Do I have to score spelt sourdough bread? Scoring (cutting the top of the loaf before baking) helps prevent “blowouts” in breads that have strong gluten structure. With spelt, the gluten is already more delicate, so skipping the score is fine. This recipe is made without scoring and comes out beautifully.
How do I store spelt sourdough bread? Let it cool completely, then wrap it in a clean kitchen towel or beeswax wrap and store at room temperature for 2–3 days. For longer storage, slice it first and freeze in a zip-lock bag or wrap tightly in plastic wrap and foil. It toasts up beautifully straight from the freezer!
Unlike my other sourdough bread recipes, I didn’t score this loaf prior to baking. Since Spelt doesn’t contain the structure of other flour I didn’t feel it was necessary.
Scoring the loaf prevents a “blow out” or tear while baking. Some bakers like this effect so don’t score any of their bread.
As you can see, this Spelt Sourdough Bread didn’t blow out. It didn’t bake as tall as our other sourdough bread recipes but that was expected.
If you dislike throwing away sourdough starter discard, you’re going to love these Sourdough Starter Discard recipes!
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Spelt Sourdough Bread with Rosemary
Ingredients
- 150 grams bubbly starter
- 385 grams *purified water or filtered water at room temperature
- 200 grams bread flour organic
- 300 grams spelt flour
- 9 grams sea salt fine
- 1/4 cup rosemary fresh, chopped
Instructions
- Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Don't skip this step!
- Stretch and fold the dough into the bowl several times for about a minute. I just pull the outside to the center as I turn the bowl. Place the dough into a large bowl or clear container and let it rise until doubled, approximately 6 hours.
- Dust your counter with flour. Scrape the dough out onto the counter. Don't punch it down. You want to keep as many of those bubbles as you can.
- Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well. I shaped mine into a ball also known as a boule. Place the dough into a prepared bowl or banneton seam-side up.
- Cover and put the shaped dough in the refrigerator overnight.
- When ready to bake, remove the dough from the refrigerator while the oven preheats.
- Preheat the oven to I preheat to 475 °F and place my lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot but I find I don't get the same golden color when I do that.
- Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot. I lift mine by the edges of the *parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.
- Reduce the heat to 425 °F convection. Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes.
- Immediately remove the bread from the pot and place it on a cooling rack. Let it cool completely before slicing. Warm bread is more difficult to slice but, sometimes you just got to have that slice of warm bread!
Video
Notes
- If you need assistance getting your shaped dough into a hot pot, I’ve deveoped a technique that may help. You can see the video here.
- Your bread can be cooked in a cold dutch oven but I like the color and rise I get from preheating my lidded pot.
- This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
I want to thank the reader who suggested that we make a spelt bread recipe. I loved it and hope you will too!
More Sourdough Bread Recipes to Try
- Overnight Sourdough Bread
- No-Knead Sourdough Bread with All-Purpose Flour
- Sourdough Sandwich Bread
- Sourdough Rye Bread
- Sourdough Pumpernickel Bread
- Sourdough Focaccia
- Multigrain Wheat Sourdough Bread
- Complete Sourdough Baking Guide
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
Originally published: March 13, 2020. Updated on March 28, 2026– Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.
Hi. This looks amazing I’m going to try this now. I’m just wondering why u use so much starter? My reg recipe calls for 25g bubbly starter to 500g flour it’s a stretch n fold method. Makes beautiful airy bread.
U use 150g ???
Also do you have a recipe for all spelt??
Hi R.T. I’ve never used such a small amount and never less than 10% of the total weight (50g). If it’s cold I’ll usually use more or if I want a quicker fermentation time I’ll use more. Or if I want a longer ferment time I’ll use a lesser amount. For this recipe, I’ve had good luck using 150g at a 100% hydration starter. You can certainly use what works for you. Give it a try and let me know how it goes! I don’t have a 100% spelt loaf. I experimented with a 100% spelt sandwich loaf (https://hostessatheart.com/spelt-bread/) and learned that spelt doesn’t have the structure of some other flours so didn’t try it in my sourdough either. I need to go back to the drawing board first. Thank you for commenting. I love these questions.
@Julie Menghini,
Thanks so much for your response. I’m nes at this so 1 more question please if my starter is Made of 50water and 50%flour how do I get 150 g ? And is this a 100% hydration?
Thanks in advance
Sorry I just saw this R.T. Yes equal amount flour to water is 100% hydration. I usually make a starter of 100 gr of flour to 100 gr of water and just weigh out 150 gr of starter for the recipe.
Hi Julie
Thanks for your recipe. Can I bake this in bread maker/machine? I make my normal sourdough in bread machine and it comes out great.. If I can, any idea if I need to modify any ingredients? Thanks
Hi Kisna! I don’t use a bread machine so can’t advise you here. Why not give it a try and let us know how it goes?
Fabulous recipe! Yes, I found the dough to be very wet, but it rose nicely, then the overnight proof made this an easy recipe. It is super tasty as well. I also threw in some thyme. Will be trying your overnight sourdough next.
Thank you, Mary! I’m glad you like it and the thyme is a great addition.
I tried your recipe and it turned out great! However the dough is very wet-even decreasing water by 20 gm. It’s a bit difficult to work with-esp shaping. Any other ideas? Should I decrease the water some more? Thxs
I haven’t had that experience, Lori? It isn’t a real high hydration which makes me wonder if you’ve over-proofed the bread? How long did it proof before baking?
What I should of said was the dough was wet while I was mixing it–so from the beginning. Even after the autolyze it was still wet. It was hard to do stretch and folds just b/c the dough was pretty wet. I let it bulk ferment at room temp for 6 hours. I then shaped it ( it was still pretty wet and somewhat hard to shape) and then into the frig for cold retard for 15 hours.
So my question is should I decrease the amount of water in the dough at the beginning? or add more flour? or ?? We love the taste of this bread! It’s my hubby new favorite!!
What percentage of water is your starter? My starter is equal water to flour. Does your starter pass the float test? This is a wetter dough but you want to be able to handle it. Feel free to reduce the water in this recipe. Our Overnight Sourdough only has 285 grams of water and it bakes up easily. What you can do is start with 300 grams of water and slowly add enough water until you get a dough that can be handled easily. Let me know if that helps.
My starter is also equal flour and water. It does pass float test. I will try decreasing the water in the recipe and see if that helps. Thank you for your help!
Perfect Lori! Let’s see how that works.
77% hydration is a fairly high hydration. This is up in the focaccia range. Giving it a shot.
Let me know what you think, Nick! We love using this recipe and even though it’s a higher hydration loaf we don’t find it too hard to handle. Remember that spelt doesn’t have as much structure as a lot of flour so it may be a softer dough for you too.
Second time making this perfection. Best and easiest sourdough recipe I have tried to date. Wish I could upload a picture.
We love this bread and we love that you stopped by to let us know! Thank you!
Hi your recipe looks wonderful can’t wait to try it. i was wondering if i can leave out the rosemary? the bread flour i use is king arthur high gluten and the spelt i use Organic White Spelt Flour All Purpose Flour. is that good flour to use? thank you
You can absolutely leave out the rosemary Leah! The flours you mention are perfect for this recipe. Let me know how it comes out!
Hello! I am going to try this recipe out soon! Had a few questions as I think few steps are different in video versus write up but I could be wrong. So basically we leave it out for about 6 hours and then add to fridge over night right ? I don’t know if I saw the 6 hour part prior to fridge so wanted to confirm! Thanks!
Actually Nadia, you could leave it out 6 hours and bake it if it’s proofed. It could proof anywhere from 6 to 8 hours. If you press the dough and it’s slow to spring back then it’s ready. If it springs back right away then it’s not. You could let it rise for 4 hours and then put it in the refrigerator if you’re not ready to bake but that would be for convenience. Thank you for letting me know about the confusion in the video and instructions. I’ll jump over and take a look.
I am a beginner to baking bread and the spelt sourdough bread came out perfect! I love the fact that the recipe is simple and easy to follow with just 3 steps – fold after 30 minutes, rest for approximately 6 hours and then refrigerate overnight and bake the next day. I can’t wait to try other recipes on your site. Thank you!
Thank you, Lakshmi! I’m so glad it worked for you and I’ll keep those recipes coming your way!
I normally do a much more detailed spelt, whole wheat sourdough. I did this loaf and didn’t notice much difference…simpler. I have been making a leavain, ferments 5 hours,and then adding in additional flour and salt before proceeding as you describe before several slap and folds and shaping for overnight ferment.. I Think I will just stick to your technique
So glad that this worked for you, Lana! I was so hesitant to get into Sourdough because of these long technical techniques, and while there is a difference in the loaves, we go for simple 80% of the time. Thank you for stopping by and sharing your experience. Our bread community thanks you!
This is a wonderful overnight sourdough recipe! My family love it!
Thank you, Amy! So glad your family enjoyed it!
Hi Julie, I have been baking your overnight sourdough with great success (I love that I can do it after kids are in bed, and bake it while they eat breakfast!).
I’m now interested in adding herbs and additional flavorings next. Do you have any recipies or suggestions for partial whole wheat sourdough? I’d like to stay away from it being too dense. And, I’m curious if I could keep the same fermenting schedule if some whole wheat is added.
Thank you, Rachel! If you’re looking for a softer loaf, our sandwich bread https://hostessatheart.com/sourdough-sandwich-bread/ might be what you’re looking for or if you want to stay with the artisan loaf our Multi-grain might work for you. https://hostessatheart.com/multi-grain-wheat-bread/. You can easily replace the Spelt flour with wheat flour in this recipe too. Sourdough that requires more kneading at more intervals tends to be less dense. I have that one coming soon. When adding herbs you don’t have to change the percentages of the bread. When adding inclusions such as olives or dried fruit, a good rule would be 20% or less. So on our 500gr loaf, 20% would be 100 grams. Bread is all about experimenting. When I come up with a recipe I take tons of notes. I often have to remake them several times before you see them so each tweak that I make I write down. I hope this helps!
Thank you for the recommendations! I look forward to experimenting, and so appreciate your details and explanations.
I’ve been doing a lot of reading on how to do things, and I wish I had come across your site first because it was all there! Keep up the wonderful baking
This recipe looks awesome and simple. Can I bake it on a basic cookie sheet?
Thank you Malka! I baked mine in a dutch oven which is an easy way to reproduce the steam that professional bread bakers get in their steam ovens. If you want to use a cookie sheet, I would add a pan of water such as what we do with our sourdough sandwich bread https://hostessatheart.com/sourdough-sandwich-bread/. Since I haven’t done this, I can’t guarantee the results.Let me know if you try it and how it goes.
A friend gifted me with a rosemary bush just yesterday so as soon as I buy some spelt flour I will definitely be baking this delicious looking bread!
What a great gift! We loved that spelt loaf. Let me know what you think!
Followed the recipe exactly and turned out beautifully! It’s my first attempt at sourdough bread and I love experimenting with flours so I had some spelt on hand. Thank you! Do you have a sourdough rye recipe you recommended?
Hi Natasha! I’ve been experimenting with Rye and had to toss one last week! Rye doesn’t have the gluten that other flours have and can be VERY sticky. I’m still working on this one so stay tooned! Thanks for stopping by, and I’m glad you enjoyed the Spelt! We love it too.
Hi there! Looks like a great recipe. Could you comment on the measuring cup equivalents? I’m sure I’m not alone in that not everyone has a scale. Thanks!
Hi Kailey! I’ve had readers say they’ve had good luck with this converter: https://www.theunitconverter.com/weight-conversion/. Disclaimer is that I’ve never made this recipe without weighing the ingredients.
This looks great. Does it have to sit in the fridge all night or would just a few hours be ok?
The refrigerator is for a slow ferment which adds to the flavor and it needs this time to proof. You can let the dough rise at room temperature and monitor it. When you can press the dough with your finger and it’s very slow to spring back, it would be ready to bake.
What are options for preparing the bowl for overnight rest in you don’t have a banneton? Just dusting a bowl with flour, or would light oil be better?
You can use any kind of shallow, wide-ish mixing bowl (between 8-10″‘ across and about 3 or 4″ tall) doesn’t matter what it’s made of – you just line it with a cotton or linen tea towel, then generously dust the towel with flour. It’s easier to get a nice even coating if you use a sifter or fine mesh strainer. Just make sure the towel is smooth, not slubby or terry cloth. The only difference a banneton makes is if you want the concentric circle flour marks you get on the surface of the bread (if you dust the basket with flour WITHOUT lining with a towel). Once a flour-dusted towel is used there’s really no difference between a banneton and a bowl.
Thanks for helping out Erin!
This looks delicious and I’m excited to try the recipe! I’m not sure how much rosemary though. It says 1/4 in the directions—1/4 what?
Oh, Laura, where would I be without my community! I used 1/4 cup fresh rosemary, about 2 sprigs. Thank you for commenting!
What a perfect loaf! I’ve never tried baking with spelt flour but now I really want to. Not going to run out in these times to get it, but if I see some next time I shop, I’m gonna grab it.
I love Spelt Ann! Thank you.
What a beautiful loaf of bread.
Thank you so much Steve!
You have the most amazing bread recipes! They turn out perfectly each and every time. I just planted a new rosemary plant and cannot wait to make this! Thanks for an amazing recipe!
this bread looks fantastic I love the recipe thank you for sharing it’s perfect timing during this lockdown and no bread to be found! Stay well I will be making this over the weekend
Adding this to my list of fantastic recipes!! I have never made a bread recipe from you that I didn’t love and this spelt sourdough is the same!! Toasted the next morning was my favorite!! Lotso butter!! 😉
Thanks Michaela! We’re going to have one heck of a sourdough party!
I’m so excited, thanks for all the work you’ve done to make a spelt bread possible. They can be so challenging!!
I love that you’re so thorough in your instructions – super helpful. Thanks for the delicious recipe!!
Thank you, Kelsey!
I love all your bread recipes. Your instructions are so helpful for a beginner bread maker like me. The addition of rosemary is spot on delicious!
Thank you so much!