Baking with Spelt and Rye
Working with ancient grains changes the rhythm of your kitchen. These flours are thirstier and more temperamental than standard white flour, but they offer deep, grounding flavor profiles that wheat alone cannot reach.
Manage your expectations on rise times.
Spelt and rye ferment faster than wheat but have less structural strength. Keep a close watch on the dough during the bulk ferment; if it doubles, it is already pushing its limit.
- Digital scale
- Large glass mixing bowl
- Bench scraper
- Proofing basket
- Dutch oven
What goes in.
- 300gHigh-extraction spelt flour
- 100gWhole grain rye flour
- 100gBread flour
- 350gWarm water
- 8gSea salt
- 50gActive sourdough starter
Hydrate the bran first
Mix only the flour and water until no dry spots remain. Let it sit for at least one hour before adding the starter and salt to allow the bran to soften, which prevents the final crust from being gritty.
The method.
Autolyse
Combine flours and water in a bowl. Mix until a shaggy mass forms. Cover and let rest in a draft-free spot for 60 minutes.
Incorporate
Add the starter and salt. Pinch the dough with wet fingers to integrate, then perform a set of folds by grabbing the edge, pulling upward, and folding over the center.
Bulk Ferment
Perform four sets of coil folds every 30 minutes. Stop when the dough feels airy and shows small bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the middle to create tension and flip it so the seam side is down.
Proof
Transfer to a floured basket. Let it proof for 90 minutes. Test by pressing a finger into the side; if it springs back slowly, it is ready.
Bake
Preheat your Dutch oven to 450°F. Score the top of the loaf with a sharp blade, place in the oven, and cover. Bake for 30 minutes, then remove the lid and bake for another 15 minutes until the crust is deep brown.
Other turns to take.
Rye heavy
Increase rye to 200g and decrease bread flour. Add a teaspoon of caraway seeds for a traditional earthy profile.
Spelt sandwich loaf
Use a loaf pan instead of a Dutch oven and add 20g of honey to the initial mix for a softer crumb suitable for slicing.
When it doesn't go to plan.
Always measure by weight; these flours vary too much in volume to rely on cups.
If the dough feels like it is falling apart, handle it less. Rye becomes glue-like if over-worked.
Wait 12 hours before slicing into the loaf; the internal moisture needs time to redistribute or the center will be gummy.
The ones that keep coming up.
Why is my dough so sticky?
Spelt has a high protein content but the gluten is fragile. It will always be stickier than white flour dough; use wet hands instead of adding extra flour to manage it.
Can I replace the starter with commercial yeast?
Yes, use 2g of instant yeast, but reduce the fermentation time by half.
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