OMG – 3 Ingredient Sourdough Spelt Bread Recipe
If you’re wondering why we call this our OMG sourdough recipe, well OMG is exactly what my wife said when she tasted the first bite. That first loaf didn’t last long, I do remember we ate the entire thing in one sitting.
Since then we’ve made hundreds of loaves and they always turn out just awesome. So, we’re happy to share this easy, delicious recipe with you. I’d love to hear how you like it. Also please contact us with any questions, we’re happy to help.
INGREDIENTS
270g – water 85F/30C – Use spring or filtered water that does not contain Chlorine or Chloramine.
150g – mature (ripe), full hydration starter – Get Yours Here
450g – Organic Light Spelt flour – I like this brand
If you’d like to use whole grain spelt flour, you’ll need to add 5g of water for every 100g of light flour you replace with whole grain.
Example: 250g of Light Spelt Flour and 200g of Whole Spelt Flour add 10g of water.
10g salt – (Himalayan crystal salt, Real salt or Grey sea salt)
INSTRUCTIONS
In a large mixing bowl add the water and salt. Stir to dissolve the salt. I use a bamboo bowl with a lid for this.
Add Starter and stir to combine.
Add flour and mix well. The result will be a rather shaggy dough. This is OK. Form into a ball, cover and let sit for 1 hour.
After one hour take the dough and aggressively knead for about 5 minutes. Scrape the dough and any bits from the bowl and add it in and knead for an additional 1 minute. Form the dough into a ball, cover and let sit for 30 minutes.
Now you’re going to perform 3 “90 degree stretch and folds” every 30 minutes. Simply grab the dough on one edge and pull to the edge of the bowl then fold it back across to the other side of the bowl. Repeat every 90 degrees. Once complete, form into a ball and cover in between stretches. You will feel the dough develop strength as you go.
After the 3 sets of stretch and folds it’s time to let the dough ferment and rise for baking.
For a rectangular shaped loaf, place the dough in a deep bread pan and cover. The pan I use is approx. 20cm Length x 11cm Width x 11cm Depth.
Tip: Butter the lip of another bread pan and use it as a cover for your bread while it rises. This way the dough will not stick to the cover pan as the dough rises above the edge of the pan. I let it rise about 1cm over the top of the bread pan. You don’t want to let it go too long or it will start to collapse.
For a more conventionally shaped sourdough loaf, form into a boule, cover and let sit 4-8 hours. Fermentation time depends a lot on temperature, the maturity of your starter and the flour used. You can also slash the top of the loaf if you like before baking.
When it’s ready to bake, place in a preheated 425F/218C oven and bake for 40 minutes.
Once its finished baking, (remove from the pan if used) set it on a rack to cool.
This bread is awesome with just butter or pretty much any other topping. It toasts well too. For young kids you may want to cut off the crust when making sandwiches, the crust can be rather crunchy.
Helpful Equipment I use:
Bamboo Bowl with Lid
Dough Mixing Tool
Deep bread pan – If you use this pan the bread never sticks, it falls right out without any type of additional coating.
Enjoy!
when placing it in the oven, would you put the pan itself, and do you suggest covering it too. would you suggest baking in a dutch oven etc…thanks.
Hello and thank you for your questions.
When baking the bread we use a cast iron bread pan without the lid. The makes a traditional-looking loaf. A dutch oven works well for round loaves.
The organic sprouted flours are excellent and work well with the starter.
All the best,
GoGo Kefir
Can I use spelt flour with bread flour to make 3 ingredient sourdough recipe by the way this bread recipe is delicious thanks
Hi Claudette,
Thank you for your question.
Yes, you can use combine spelt flour with bread flour. You may or may not have to adjust the moisture level slightly.
All the Best,
Shannon
GoGo Kefir