Go Back

Rustic Rye & Spelt Sourdough Bread

This rustic rye and spelt sourdough loaf combines whole grain richness with the tangy complexity of natural fermentation. Featuring a blend of bread, rye, and spelt flours, this artisan bread delivers a hearty crumb, deep earthy flavors, and a satisfying crust. Perfect for those seeking a wholesome, gut-friendly homemade bread with a tender, nutty texture and crisp crust.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Fermentation and Proofing Time 13 hours 20 minutes
Total Time 14 hours 35 minutes
Servings: 1 loaf
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Starter and Liquid
  • 200 g active sourdough starter well fed and bubbly
  • 350 g lukewarm water
Flours and Salt
  • 300 g bread flour
  • 100 g rye flour
  • 100 g spelt flour
  • 10 g salt

Method
 

Mixing and Kneading
  1. In a large mixing bowl, combine the active sourdough starter with the lukewarm water. Stir thoroughly until the starter is fully dissolved.
  2. Add the bread flour, rye flour, spelt flour, and salt to the starter-water mixture. Mix using a wooden spoon or your hands until a shaggy dough forms.
  3. Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate and gluten to start developing.
  4. Gently knead the dough for about 5 minutes until it becomes more cohesive and elastic, using wet hands or a bench scraper as needed.
Bulk Fermentation
  1. Cover the dough again and let it ferment at room temperature for 12 to 14 hours. This slow fermentation develops flavor and structure.
Shaping and Proofing
  1. After fermentation, turn the dough onto a lightly floured surface and shape it gently into a round or oval loaf.
  2. Place the shaped dough seam-side up into a well-floured proofing basket or bowl lined with a floured kitchen towel.
  3. Allow the dough to proof for 1 to 2 hours until it is slightly puffed but still holds its shape.
Baking
  1. Preheat your oven to 450°F (230°C). If using a Dutch oven, preheat it inside the oven for at least 30 minutes.
  2. Transfer the proofed dough onto parchment paper, score the top with a sharp blade, and carefully place it into the hot Dutch oven.
  3. Bake for 30 to 35 minutes, removing the lid halfway through baking to develop a deep golden crust.
  4. Remove the bread from the oven and cool completely on a wire rack before slicing to prevent a gummy crumb.

Notes

  • Use a well-fed and active sourdough starter for best rise and flavor.
  • Allow the bread to cool completely before slicing to avoid a gummy texture.
  • Store bread in a paper bag or wrapped in a kitchen towel at room temperature to maintain crust texture.