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
Units
Scale
- 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
