A deeply flavorful, crusty loaf that celebrates the wholesome goodness of spelt flour and the aromatic lift of dried herbs. With a chewy crumb and rich sourdough character, this rustic bread is perfect for slicing and serving with butter, cheese, or alongside hearty soups. Its slow fermentation enhances texture, nutrition, and taste, making it a rewarding centerpiece for any home-baked spread.
Why You’ll Love This Recipe
- Combines the nutty, earthy flavor of spelt flour with classic sourdough tang
- Infused with dried thyme or rosemary for aromatic depth
- Requires minimal hands-on time thanks to long fermentation
- Bakes to a beautiful crusty finish with a chewy, tender interior
- Perfect for sandwiches, toasts, or rustic charcuterie boards
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 cups spelt flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons dried thyme or rosemary
- 1/2 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
- 1/4 cup sourdough starter (active and bubbly)
- Extra flour for dusting
Directions
- In a large mixing bowl, combine the spelt flour, all-purpose flour, salt, dried herbs, and yeast. Mix to combine.
- Add the active sourdough starter and lukewarm water. Stir with a wooden spoon until a shaggy dough forms.
- Cover the bowl with a damp towel or plastic wrap. Let it rest at room temperature for 12–18 hours until it has visibly risen and bubbles appear.
- Turn the dough out onto a floured surface. Gently shape it into a round loaf and let it rest for 30 minutes.
- Place the shaped dough onto parchment paper. Cover loosely and allow it to rise for another 1–2 hours until puffy and slightly expanded.
- Preheat the oven to 450°F (230°C), placing a Dutch oven with the lid inside to preheat as well.
- When ready, carefully lower the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and continue baking for 15–20 minutes until the crust is deeply golden and crisp.
- Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing.
Servings and timing
Servings: 12 slices
Prep Time: 15 minutes
Rise Time: 14 hours
Cooking Time: 45 minutes
Total Time: approximately 15 hours
Calories: 170 kcal per slice
Variations
- Seeded Crust: Roll the dough in sesame or poppy seeds before the final rise for added texture.
- Garlic Infusion: Mix in roasted garlic cloves for a savory depth of flavor.
- Herb Blend: Use a mix of dried herbs such as oregano, basil, or marjoram for an Italian-style loaf.
- Whole Grain Version: Substitute some or all of the all-purpose flour with whole wheat for a denser, heartier texture.
- Olive Addition: Fold in chopped olives during shaping for a Mediterranean touch.
Storage/Reheating
- Room Temperature: Store the loaf wrapped in a clean kitchen towel or in a paper bag for up to 3 days.
- Freezing: Slice and freeze in a zip-top bag. Toast directly from frozen or thaw overnight.
- Reheating: To refresh the crust, warm in a 350°F (175°C) oven for 10–15 minutes.
FAQs
What is spelt flour and how is it different from wheat flour?
Spelt is an ancient grain with a slightly nutty flavor and more digestible gluten structure than modern wheat, though it is not gluten-free.
Can I skip the commercial yeast and use only sourdough starter?
Yes, you can omit the dry yeast and rely solely on the starter; however, fermentation may take longer depending on the strength of your starter.
How do I know my dough is ready after fermentation?
It should be slightly domed, bubbly, and jiggle when the bowl is gently moved—indicators of strong fermentation.
Can I knead this dough?
This recipe is designed as a no-knead bread, relying on time and hydration to develop gluten.
Is a Dutch oven necessary?
A Dutch oven helps create steam for a crisp crust, but you can use a heavy baking dish covered with foil as an alternative.
Can I use fresh herbs instead of dried?
Fresh herbs can be used, but increase the quantity (generally 3 times the amount of dried) and be sure they are finely chopped.
How do I prevent the bottom crust from burning?
Placing a layer of cornmeal under the parchment or using a baking stone under the Dutch oven can help diffuse heat.
What kind of sourdough starter should I use?
An active, bubbly starter fed within 4–6 hours before baking works best for this bread.
How can I adjust for altitude?
At high altitudes, reduce yeast slightly and check fermentation earlier as dough may rise faster.
Is spelt flour healthy?
Spelt is rich in fiber, protein, and nutrients like magnesium and iron, offering a wholesome alternative to refined flours.
Conclusion
Rustic Herbed Spelt Sourdough Bread is a nourishing, aromatic loaf that showcases the charm of traditional baking with minimal effort and maximum flavor. With its earthy crumb, crusty exterior, and subtle herb infusion, it’s a perfect companion to any meal—or simply savored on its own with a pat of butter. Whether you’re a seasoned sourdough baker or just beginning your journey, this recipe brings artisan quality to your home kitchen.
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Dandelion Greens and Feta Tart
- Total Time: 15 hours
- Yield: 12 slices 1x
- Diet: Vegan
Description
A hearty, crusty sourdough loaf made with earthy spelt flour and infused with subtle dried herbs—perfectly chewy and deeply flavorful, ideal for slicing and serving warm with butter or cheese.
Ingredients
- 3 cups spelt flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons dried thyme or rosemary
- 1/2 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
- 1/4 cup sourdough starter (active and bubbly)
- Extra flour for dusting
Instructions
- In a large bowl, combine spelt flour, all-purpose flour, salt, dried herbs, and yeast. Stir to mix.
- Add the sourdough starter and lukewarm water. Mix with a wooden spoon until a shaggy dough forms.
- Cover the bowl with a damp towel or plastic wrap and let rest at room temperature for 12–18 hours.
- Turn the dough out onto a floured surface. Shape into a round loaf and let rest for 30 minutes.
- Place the loaf onto parchment and let it rise, covered, for another 1–2 hours or until puffy.
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Carefully place the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake an additional 15–20 minutes until the crust is deeply golden and crisp.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
- Use an active and bubbly sourdough starter for best results.
- For a more pronounced sour flavor, extend the initial fermentation closer to 18 hours.
- Dutch oven baking creates steam for an ideal crust.
- Letting the bread cool fully helps set the crumb and improves slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Rustic
Nutrition
- Serving Size: 1 slice
- Calories: 170 kcal
- Sugar: 0 g
- Sodium: 190 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
