Baking with Spelt: A Complete Guide for Sourdough Bakers

Spelt is one of those grains that home bakers either love or never try. It produces tender, slightly sweet, nutty bread that's easier to digest for some people. Here's how to bake with it.

What spelt is

Spelt (Triticum spelta) is an ancient wheat species that's been cultivated for thousands of years. It's related to modern wheat but has different characteristics:

• Higher protein than most modern wheats
• Different gluten structure (more delicate)
• Distinctively nutty, slightly sweet flavor
• Higher minerals and B vitamins
• Considered easier to digest by some people

Spelt vs. wheat in sourdough

Spelt's gluten is more soluble in water than wheat's. This means:

• Spelt dough develops gluten quickly
• Spelt dough also breaks down more easily (don't over-knead)
• Spelt absorbs less water than wheat
• Spelt produces slightly tighter, more tender bread

You can't treat spelt exactly like wheat. The handling is different.

Where to find spelt

• Health food stores (often the bulk section)
• Online (Bob's Red Mill, King Arthur, Bluebird Grain Farms)
• Farmers markets in some regions
• Heritage grain companies (Anson Mills, Sonoran Wheat Trade)

Both whole spelt and white (sifted) spelt flour are available. Whole spelt has more flavor; white spelt is lighter.

Recipe 1: 100% spelt sourdough

For one loaf:

• 500g whole spelt flour
• 350g water (lower than wheat — spelt absorbs less)
• 100g sourdough starter
• 10g salt

Method

• Mix all ingredients
• Rest 30 minutes
• 3 sets of folds, 30 min apart (fewer than wheat — gluten develops fast)
• Bulk 4 hours total
• Shape gently
• Cold retard 8–12 hours
• Bake at 450°F

100% spelt is dense and hearty. The bread is moist, complex, and filling. One slice with butter is a meal.

Recipe 2: Blended spelt sourdough (recommended for beginners)

For one loaf:

• 350g bread flour
• 150g spelt flour
• 350g water
• 100g sourdough starter
• 10g salt

Method

• Standard sourdough method
• The bread flour provides structure; the spelt provides flavor
• Crumb is more open than 100% spelt

This is the easier introduction. Most bakers prefer blended spelt for everyday baking.

Recipe 3: Sourdough spelt sandwich loaf

For a soft sandwich bread:

• 300g bread flour
• 150g spelt flour
• 50g whole wheat flour
• 320g warm milk
• 100g sourdough starter
• 30g honey
• 30g butter
• 8g salt

Method

• Mix all ingredients
• Knead 8 minutes
• Bulk 4 hours
• Shape into a loaf pan
• Cold retard 12 hours
• Bake at 350°F for 35–40 minutes

Soft, slightly sweet, perfect for sandwiches. Spelt adds depth that pure wheat sandwich loaves lack.

Common spelt mistakes

Over-kneading — spelt's gluten breaks down with too much manipulation. Stop earlier than you would with wheat.

Too much water — spelt absorbs less water. Use 65–70% hydration, not 75–80%.

Long cold retard — the gluten can degrade. 12 hours is the maximum for high-spelt doughs.

Aggressive shaping — spelt is delicate. Use gentle hands.

Treating it like wheat — spelt is its own grain. Adjust your technique.

Hydration math for spelt

A general rule:

• 100% wheat → 75% hydration
• 80% wheat / 20% spelt → 73% hydration
• 50% wheat / 50% spelt → 70% hydration
• 100% spelt → 65–68% hydration

Spelt absorbs less because the gluten holds water differently.

Flavor profile

Spelt sourdough tastes:

• Nutty
• Slightly sweet
• Light (less heavy than whole wheat)
• Subtly malty
• Less aggressive than rye

It pairs well with:

• Cheese (especially aged cheddar and brie)
• Honey
• Soft butter
• Cured meats
• Soup

Digestibility considerations

Some people who can't tolerate modern wheat report being able to eat spelt. The science is mixed:

• Spelt does contain gluten
• It's not gluten-free
• Some people find it easier to digest, possibly due to different protein structure
• Sourdough fermentation may further improve digestibility

If you have celiac disease, do not eat spelt. If you have a wheat sensitivity (not allergy), spelt may or may not work for you. Test cautiously.

When spelt works best

• Soft sandwich loaves
• Country loaves where you want flavor depth without weight
• Dinner rolls
• Pizza dough (especially blended with bread flour)
• Cinnamon raisin bread
• Soft pretzels (blended)

When spelt doesn't work as well

• Very high-hydration country loaves (gluten can't hold the water)
• Bagels (need very strong gluten)
• Brioche (the delicate gluten doesn't handle butter well)
• Very long cold retards

A spelt experiment

Make the same recipe two ways:

• Loaf A: 100% bread flour
• Loaf B: 70% bread flour + 30% whole spelt
• Same hydration, same process

Compare:

• Smell during fermentation (spelt is more aromatic)
• Crumb (spelt is slightly tighter)
• Flavor (spelt is sweeter and nuttier)
• Crust (similar)

Most bakers prefer the spelt blend for flavor.

Storing spelt flour

Whole spelt has the same storage challenges as whole wheat:

• Use within 2 months at room temperature
• Refrigerate for 6 months
• Freeze for 12 months

White spelt lasts longer (up to 6 months at room temperature).

If you don't use spelt regularly, buy small bags or freeze excess immediately.

A weekly spelt habit

If you like spelt, work it into your weekly bake:

• Standard country loaf with 25% spelt blended in
• Or alternate weeks: pure wheat one week, spelt blend the next
• Or use spelt only for specific recipes (sandwich loaves, dinner rolls)

You don't have to commit to all-spelt. Even 25% gives you the flavor benefit.

A note on einkorn

Einkorn is another ancient grain similar to spelt. It's even more delicate and behaves similarly. If you like spelt, einkorn might be your next experiment.

Einkorn is more expensive and harder to find, but its flavor is uniquely sweet and tender.

Why spelt deserves attention

Spelt is one of the most underrated grains for sourdough. Most home bakers default to bread flour for everything. Trying spelt opens up a flavor dimension that's hard to access otherwise.

If you've been baking sourdough for a year with just bread flour and whole wheat, try a 30% spelt blend in your next bake. You'll likely become a regular spelt user.