Spelt Bread with Sourdough

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	10 hrs 30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

500 g sourdouh, wholemeal spelled
250 g flour, (whole spelled flour)
250 g spelled flour, type 630
150 g oatmeal
500 ml buttermilk, (room temperature)
15 g salt
7 g bakin malt, enzyme-active (optional)
1 teaspoon caraway seeds, whole
1 pack dry yeast, (optional)

Instructions

Prepare a swelling piece the evening before with the oat flakes and 150 ml buttermilk. Let the whole thing stand overnight at room temperature for at least 12 hours.
On the baking day, knead the flours, the swelling piece, the sourdough, the remaining buttermilk (350 ml), possibly baking malt and dry yeast (only if you want), salt and caraway seeds in the bowl of the food processor to form a smooth dough.
Let the dough rest for 30 minutes, then knead again briefly by hand, shape a loaf and place the dough in a floured proving basket. Let rise in a warm place until the volume has increased significantly (without yeast this can take about 2 hours, with yeast about 45 minutes to 1 hour).
Preheat the stove with the baking stone to 250 ° and bake the bread for a total of 50 - 60 minutes over a falling heat.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.