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Spelt and Rye Breakfast Sourdough Bread

Spelt and Rye Breakfast Sourdough Bread

Spelt and Rye Breakfast Sourdough Bread is a delicious sourdough bread made using Spelt , Rye and Whole Wheat flour.
5 from 5 votes
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Course: Breakfast, Main Course
Keyword: Multi Flour, Rye Flour, Sourdough, Spelt Flour
Prep Time: 8 hours
Cook Time: 1 hour 20 minutes
Fermentation Time: 16 hours
Total Time: 1 day 1 hour 20 minutes
Servings: 2 Loaves
Author: Renu Agrawal-Dongre


  • Oven
  • Baking Tins / Dutch Oven
  • Proofing Basket
  • Knife / Bread Lame


Leavain Build

  • 55 gram Mature Sourdough Starter
  • 27 gram Whole Wheat Flour
  • 27 gram Spelt Flour
  • 55 gram Water (at 28 Deg C)

Bread Dough

  • 233 grams Spelt Flour
  • 233 grams Rye Flour
  • 520 grams Whole Wheat Flour
  • 830 gram Water (at 28 Deg C)
  • 20 grams Coarse Sea Salt
  • Leavain Build from above
  • 3-4 tbsp Rice Flour for dusting


Liquid Levain

  • You would need to start the process the previous day you intend to bake this bread.
  • In the morning, start with the leavain build.
  • Mix all the ingredients in a clean jar, cover lightly and keep it in a warm environment.
    Making of the Leavain for the Sourdough Bread

Autolyse (After 2.5 - 3 hours)

  • After around 2.5-3 hours, you would notice that the leavain build is going strong.
    Leavain Build
  • At this stage mix all the flours mentioned in the Bread Dough along with water.
    The flour Mixture
  • Leave the salt for later.
  • Just give all the flours a mix and let it sit for 1 hour.

Mix (After 1 hour of Autolyse)

  • After 1 hour of the Autolyse, add in the liquid levain and salt into the flour and water mix.
    Leavain Build
  • Mix everything using your hands.
  • Take the dough into a clean work table and slap and fold the dough for 5-8 minutes.
  • The dough is quite wet so that is fine.

Bulk Fermentation (3.5 hours)

  • This is a 3.5 hour long fermentation process.
  • During this process you would stretch and fold the dough 3 times in intervals of 15 min, 30 min and 30 min.
    Bulk Fermentation of the dough
  • Stretch and fold means that you stretch the dough all the way up, and then fold it. Repeat this in all the 4 directions and then let it rest.

Divide & Preshape

  • After 3.5 hours gently remove the dough from the bowl onto a clean surface.
  • Divide the dough into 2 equal sizes.
  • Shape it into a rough round and let it rest on the counter for 30 minutes.
    Divide Preshaping of the Dough


  • After 30 minutes shape the dough.
  • I have made one into a boule and the other in a tin in sandwich form
  • See the pics on how to shape in a boule.
    The dough being shaped
  • For the boule I have used a normal round bowl. Ideally one uses a proofing basket.
    The bowl being getting prepared for Boule, with a napkin dusted with rice flour sitting on a bowl
  • I dusted a clean kitchen towel with some rice flour and added the shaped boule into it.
    Boule ready to be fermented and set in the proofing basket or bowl
  • For the sandwich tin, I lightly greased it with oil and added the dough in it.
    The dough shaped in a loaf ready to be fermented and set in the loaf tin.
  • I have also added a bit of oats on the top of my sandwich tin.

Proof (16 hours)

  • Cover both the tins using a thin plastic. This helps the dough not get dry from the top and not develop a dry layer.
    Dough Covered with a plastic
  • Let this dough ferment in the fridge for the remaining 16 hours.


  • Next day morning. I.e. after 15 hours of Proofing your dough in the fridge.
  • Preheat the oven to 240 Deg C. One can use a baking stone or baking steel for baking. I am using my Cast Iron Dutch Oven for this.
  • While preheating keep your dutch oven in the oven covered as shown in the pic.
    Dutch oven getting preheated
  • This will help the dutch oven preheat too. Preheat for 45 mins - 1 hour.
  • Once the oven has preheated to 45 mins, remove the dough from the fridge.
  • Flip the boule on parchment paper, with a chopping board or a pizza peel below.
    Dough Scored with a knife. Beautiful pattern has imprinted due to the napkin
  • Score the dough using a Bread Lame. I am using a sharp knife for this.
    Cut and Scored Loaf Sourdough bread ready to be baked sprinkled with Oats
  • Now remove the dutch oven, and place the bread. Be careful the oven and the dutch oven is quite hot.
  • Cover the dutch oven. This will help in baking it with steam as the steam will get trapped.
  • For the loaf tin, I just sprayed some water on the top to help it trap some steam.
  • Let this bake for 20 minutes initially at 240 Deg C.
  • Now remove the cover of the dutch oven. Be careful the oven and the dutch oven is quite hot.
    Sourdough bread after the first 20 mins of baking
  • and let it bake for 20 minutes.
  • Now bake for additional 30 minutes at 240 Deg C. I lowered the temperature to 220 Deg C, as my top was getting too brown.
  • After 30 minutes your boulle is done. Remove it from the oven.
  • Let the loaf/sandwich bread bake for an additional 20 minutes at 200 Deg C.
  • The bread is done. I also check the internal temperature of the bread after it is done. It should register above 98 Deg C.
    2 Sourdough Breads Just out of the oven. One in Boule shape and other in loaf tin
  • Let the bread cool completely for 1-2 hours.
  • Slice and serve.
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