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I am still using most of your older videos as no one in my family or circle eats whole-grain bread. Recently, I began using Spelt in most of my bread but around 65% Spelt and the remaining rye. A wonderful mixture I recommend you pay around with.

After seeing so many very complicated spelt sourdough videos, your video being very straight to the point gives me the courage to start off. Gonna get my starter ready now. Thank you!

My daughter would love the end slices, as she says her favourite part of bread are the buttered holes 🧈😂. Thanks for sharing - I'm definitely going to try this.

I found this recipe a few years ago and have been making it weekly ever since with continued success. I also make a white spelt version using about 15% less water and a bit more flour, about 2 %. This version rises a lttle more and has a lighter texture, as you might expect. I use a loaf pan for both versions, so I've had to decrease amounts slightly so it all fits in my 1 lb. loaf pans. Thank you for this perfect recipe!

You've simplified this and made it look so easy compared to any other videos I've come across. Nothing fancy. Straight forward. Love how you show an alternative to a Dutch oven also. I feel confident to make my spelt bread now. Thank you!

The sound of the crust being cut, those big beautiful holes, the swirling gluten matrix inside, and this being the best bread you've tasted. . . ! All these things combined made my mouth water and even my eyes water!

Elly you are SO talented! Thank you for teaching us and sharing your recipes! ❤️ much love from the USA!

I just found your channel and am so excited to see such simple recipes using fresh milled flour! I love your talking videos too, but there's something so peaceful about these quiet ones. ❤

Oh!!! Lovely. What I would give for that crispy end piece! I always chew on it as I cut a few slices....My stainless steel bowl gets a major workout in the kitchen. Very tranquil video. Enjoyable, buy prefer to heat you lovely, calming voice. Thank you for posting.

Oh thank you,l looked so long for a fuss free wholegrain spelt sourdough! I also missed hearing your voice!💛

Cant wait to try this ! More spelt flour recipes please!

No talking...love it!

Sold! Looks amazing. Fantastic amount of overn spring considering its 100% unsifted whole spelt. I also like the technique of getting all the flour off on the wooden tray before putting it into the baking hot tray, gives you time to work stress free.

I made this bread , it's turned out very good , so soft for a wholegrain bread! I call it "no cravings bread" because l have really no cravings and keeps me going for a long time! Very recommendable!

Oh lord, you have no idea how much i needed this video!

Thanks for yet another great video and simplified recipe! The bread looks amazing! I am going to give this recipe a try but using only sprouted spelt flour. I keep my fingers crossed that this recipe will yield a good result despite sprouted flour only having little gluten. I shall report back! 💪

Looking forward to trying your recipe in a few days! I’m halfway through my first time making starter and it finally smells better, lol. I usually make an oatmeal spelt bread (two loaves with 1 cup oatmeal, 5 cups flour, 1 tsp salt, 2 TB oil, 1 TB honey, 1 package yeast, and 2 cups boiling water, 1/2 cup warm water) that turns out really well. I love the simple ingredients in that recipe, and even more in yours. Thanks for sharing!

Hi. Just finished my sourdough with your recipe. I’m so happy and proud that result is really really great. Thank you so much. Rosalinda from the Philippines 🙏🏽💖👏

Thank you for this easy-to-follow video. So many people make it seem so intimidating and complicated. This actually looks doable!

That's a lovely loaf, Elly. I usually add some spelt to my loaves but have not done a 100% spelt. I'm inspired to try one now. Thanks for the video!

My starter is half rye half spelt for my spelt bread is really good

No sound really encompasses the simplicity and helps me focus - Great - Thank You!

I have four in the fridge as I type. Just waiting for the oven and my cast iron roaster to heat. I have read all the comments here and on the blog, and think it is best to try to bake in a heated vessel first than to free bake on a steel stone/sheet as it was in my opinion most trouble with the bake was with "pancaking" or flat/overproof issues and so we shall see how they all bake different or will there be uniformity across the board. I will leave my results on your blog. I used an organic Swedish spelt stone milled/ground sifted spelt which is what I had on hand, so here's to luck they don't pancake on me! Fantastic recipe. Thanks

Looks wonderful

This bread looks amazing and you make it look easy too. I am going to use this recipe for my first ever attempt at sourdough. I specifically want to make the boule too. I like it because most recipes out there have some amounts of white flour and I won’t compromise health for pretty white fluff! Thanks for your relaxing videos and healthy options.

I also miss your calming voice during the film. I hope you’re feeling up to talking us through the next one. I’ve tried this and it’s super yummy. It will also become a regular recipe in my house. Thanks again x

just wonderful ❤

This is the world's best spelt sourdough! I bake this bread for 10 years😮

Now that is an impressive outcome. Using 60+% hyadration and the dough came out so "dry" is unexpected to me. Using the flour I have, the dough would have been much wetter. There even more things which fascinate me. If I could just experience the taste! Thanks for the video

wow that rolling/ and kneading technique! I must get that down!

What a lovely video! I really enjoyed watching it. The recipe is very straight forward and easy to follow! I will certainly be trying to make this bread very soon! Thanks again for sharing.

Thank you so very much for this recipe! 🥰 So.. preparing the food for 2 days, then eating the food within 2 hours... something tells me that if I ever to prepare this bread, I would make minimum 4 loaves at a time, leave out for consuming 2 loaves at a time (to eat the 2 loaves within a few days) and freeze the other 2 loaves for an a other time... 🥰

Perfect recipe! Thank you. Our loaves are wonderful every time.

I've only used spelt from the store and absolutely love it. Planning to buy some grain soon now that I see that you can make such beautiful bread with it.

Thank you so much for sharing! Cannot wait to try this myself en make my own starter!

Amazing! It looks perfect. Can’t wait to try it.

so peaceful to watch you work -- thanks -- got a batch resting : )

Looks great! Definitely one to make. Thank you ❤

Beautiful bread!

When I saw the result I decided to watch again!

Great video thanks Elly! I’d love a video on shaping so we can make sure we get the holes throughout the loaf

Your hydration is only 71.4%, which is not only low for whoemeal but in particular for spelt. Spelt has a tendency to dry out faster. In German speaking countries where spelt is most common, there even is a terminology for this phenomenon, it is called "trockenbacken", literally drybaking or drybaked. In these regions where spelt bread is a staple food, it has been customary for centuries to take a small portion of the flour and pre-gelatinise it in order to bring extra water into the dough without losing shape. To pre-gelatinise flour, take a small fraction of the flour, say 4 or 5%, and mix it with 2.5-3 times its own weight of boiling water, stirr with a whisk and once it starts setting, knead with a wooden spoon or silicon spatula to prevent clumps. Then let the resulting gel cool down and add this into your dough. With this technique you can bring an extra 10-15% of water into the dough without losing consistency. An alternative method is to make a fleawort gel. For this, take a small amount of fleawort, 0.5% of the weight of the flour, and mix that with 20 times its own weight of cold water, then stirr for a minute to prevent clumps. Let it settle for 2-3 minutes, then add the resulting gel to the dough. With this technique you can bring an extra 10% of water into the dough without losing consistency. The two techniques can also be used in combination. Wholemeal can absorb far more water anyway because of the high fiber content. The finer the bran particles are milled, the more water is absorbed. The fibers in the bran can soak up 20-50 times their own weight. At a particle size of 150 microns (using a sieve of mesh size 100) a wholemeal flour can absorb its own weight in water. This process is very slow though, it takes 10-12 hours. With spelt wholemeal, using the pre-gelatinisation and/or fleawort gel techniques, you can safely go up to about 100% hydration as long as you let the dough rest for 10-12 hours to absorb all the water. You can either add your sourdough starter after the dough rest, or you can reduce the amount of starter to a sufficiently small amount so that it takes long enough to have those 10-12 hours dough rest built into your fermentation, about 1-3% of starter should be sufficient for a total fermentation time of 24 hours at room temperature, 1% in summer, 2% in spring and autumn, and 3% in winter. Don't judge the consistency of the dough right after mixing as it will seem almost like pancake batter. It only matters what the consistency will be after the fibres have soaked up all the water 10-12 hours later. The dough will still be very wet and soft but with several intervals of stretching and folding it will have enough strength to give you very pronounced oven spring as long as you score the loaf with a deep long half circle cut around the loaf and bake it at high temperature with steam. The resulting bread will have a very open fluffy and juicy crumb, no different from what you would get in a bread made with white flour.

Brilliant video very easy to understand all that your doing, i will make this loaf today. Thanks for sharing :)

Thanks for this recipe. I made it recently and it worked out very well. It did pancake a bit in spite of being a firm dough so next time I’ll probably use a clay baker rather than free form. I’m in the U.S. so took your suggestion to go with 70% hydration. The crumb is lovely and the flavor is great. I’m looking forward to your next whole grain bread!

Beautiful loaf and great oven-spring! The crumb looks great. I love long, cold fermentations. Nice vid!

What a yummy looking loaf. Made me hungry. I’m definitely going to try 100% spelt. Although I don’t have a wheat grinder, I do have a good bulk food store handy. I liked the silent video. I’m sure it gives you a break and let’s you focus on the task. Thanks again for another great recipe!

Thank you for the detailed video! Can’t wait to try this!!!!

I gave this method a try today. Worked out great! Thank you!

I've made spelt loaves before. I do love the taste of pure spelt bread. It's very tasty and very different from regular wheat. Your loaf looks so perfect in shape and rise and crumb! I'm envious and I wish I could get the oven spring you got on your loaf. I am going to mimic your process exactly today and see what I can achieve! Thank you for the great video!

You are my go-to for whole grain sourdough! This was my first spelt loaf and it was so lovely to work with! I don’t know if it was just that it was lower hydration or if spelt is magical but the nonstickyness was lovely, and it rose amazingly during the proofs. I did have to let it fridge proof longer, like 24 hrs and when I flipped it out of the banneton it went flat 😩 it was so sad. But the taste is still lovely. I really really enjoy it. Do you think that it went flat because I had to let it proof for so long? I have not gotten a whole grain loaf boule to not end up flat, so I have been baking your sandwich loaf a lot which is great! Someday I will conquer a lovely risen non-flat whole grain boule!

Thank you ❤

Thank you for the video Elly. I'm new to grinding your own mill and spelt. I have a wonderful starter. But my bread has a lot to be said. The taste is amazing. Just not getting the raise I need. I am going to try your recipe today. I pray it turns out for me

Thanks!

Very nicely done, excellent looking bread.

Love the video, you made it look easy! What do you spray on the counter from the spray bottle so the dough does not stick?

Looks great, you can really see the texture of it after you let it set for an hour. Bet it taste delicious! 👍

Thank you. I have used Spelt for the 1st time today, it's not gone well. The Spelt is Organic and quite grainy, so not a fine milling. At first I blamed me thinking I'd been to soon with the starter. Having watched a few videos I think I need to change my recipe. My dough was too sticky to manage. I have a dense loaf cooling. I am sure it'll taste good but will be a bit tight.

That is very nice

Hi, I'm only cooking with 100% wholemeal breads, so it is so nice to see you videos. For some reason I'm still only getting small bubbles in my crumb but its a work in progress. I also went SOS Free 3 years ago, so I don't cook with or add salt to anything. It would be interesting to hear your views on how wholemeal bread tastes to you without salt. That said, it may take you a while to get over the salt taste. When I have salted bread, the salt taste jumps out at me. I have to echo those before me. You don't have to go all Hollywood but having your voice explaining what you are doing, even as an overlay, makes the videos so much better/ more welcoming. Keep up the great work and thanks for the videos.

Beautiful result!

I have found that if I roll my bread in my rice flour in a bowl it keeps it from sticking much better then putting the flour on the cloth and then putting the bread onto the cloth. It keeps just the perfect amount of flour on the bread and you never have to scrape off extra.

Made this loaf but it turned into a pancake. I used prepared spelt from the store. I think that must make a difference. Possibly my starter wasn’t active enough. However, it tastes yummy.

Excellent video. Thankyou

Loved the video. Couple questions, did you just spray counter with water for counter work and what kind of flour did you sprinkle on tea towel? Thanks 🙏

Love the way the bread turned out, Elly. Also loved the 'ASMR' for this vid 😉 Did you spritz your bread and/or baker with water before baking to get extra steam?

I tried the rye bread recipe and it turned out perfect. I will try spelt bread next. Thanks for all you do!! Maybe someday would you share Einkorn bread?

Awesome, thanks for great vid!

First time making sourdough bread, it took me two/almost 3 weeks to feel good about using my sourdough starter. Today I saw some bubbles and I thought its time. My dough is resting now. 🤞🏻🙏🏼😅

Lovely bread. I'm loading mine with walnuts and sprinkle coarse salt or nigella on top for even extra yum

Beautiful!

Made the bread yesterday and I found the dough to be to wet and hard to handle. I did not get a good rise and no ear on the top. Because I could not make a thigh ball. Should I use less water ?

Hello Elly I am new to sourdough baking and I am striving for a REALLY sour loaf so I wanted to ask; do you recommend using unfed starter? Or fed and peaked starter? I’ve heard conflicting things on blogs 😅Thanks in advance 😊❤

Amazing thank you

Can’t wait to try this one!! Why was it ok to add the salt straight away to this one as apposed to the “approachable loaf” during the autolyse?

This looks so good! If I normally make my starter with white flour, if I wanted to make a spelt loaf, would I need to make a separate spelt starter? Or would my white flour starter work?

Since you have access to the grain you mill yourself and so on. Have you ever thought to make them sprout and produce your own diastasic malt. It shound improve the end result

Hey Elly! Thank you so much for sharing! I’m curious if your starter is regular made from whole wheat or did you use spelt flour for your starter?! I have a whole wheat starter but I think my husband is wheat intolerant & I’m wondering if I can make a new starter using Spelt!? Thank you!

G'day Elly, I'm surprised no one else has asked this question. When I being a Sourdough convert, after making yeast-based no-knead bread for years, I was introduced to slap/fold, stretch/fold and coil/fold. Your other Sourdough videos utilise one of these methods, yet this one reverted to the traditional knead method. With this 100% spelt sourdough would strengthening the dough with coil folds or stretch and folds be as effective as kneading?

I've just been given some organic spelt flour to make a sourdough loaf for some friends. I now feel confident after watching your method and the final product! I'm was a little tentative trying a different flour. I have been baking sourdough for nearly 4 yrs now and have used a ryemeal starter all that time, would it be ok to use with this spelt recipe? Cheers

tomorrows bake :) well, tomorrows prep for bake :) Thanks Elly :)

Can you please share with me where you purchased your proofing baskets?

You make beautiful bread!!

Great recipe and a video! I really enjoyed it! May I ask a question: I made it last night and my dough was really sticky… is that okay?

I can't wait to try this one! Spelt is my favorite tasting grain, but it is hard to make a light loaf. I missed your voice!!

Could you show your spelt grain milling process? What did you sprinkle on blue cloth?

Always great video. could you tell about the long roaster. Cast iron is very heavy and I would like to find a roaster like you have. Which materiel is it ? also the silicone you put on your recipient for air- tight when the dough is proofing. Is it suction silicone lid ? it seems to work very well. I love so much to make my bread and I would like to have the right tools. Thank you Elly for your videos.

Is autolyse not important for this recipe? I saw on other recipes you did so just curious. Thanks for all the videos. You are making my sourdough journey much easier.

Love the pitcher. :)

What flour did you use to dust it with, also spelt (if not, would that work okay)?

Could you cook smaller amounts in the air fryer ?

Excellent jobe

Will this work using regular dry yeast?

Hi, is your starter made with rye? Thanks

This looks fantastic? But I have a question that is probably obvious to everyone but me. Where would I get the starter from? Can I make it myself?

Can I use a machine to knead the dough ?

This is going to be my next bake since I have some whole grain spelt lying around that needs to be used. I do have a timing question though. I'm considering making this tomorrow since I may have more time to work on it then I will later in the week, but I will be out for about 4 hours tomorrow. Temperature wise here in Southern California it's hovering around 70 degrees Fahrenheit and the humidity fluctuates between 50%-70%. If I were to mix and knead the dough before I left, do you think I might run the risk of over fermenting in these conditions?

I am working on a fairly complicated spelt sourdough bread, and it seems very wet to me. Its an experiment...but I'm going to be using your recipe next time. It seems much more straight forward and less complicated. Thanks, and hope you've had your baby by now. Girl or boy?

Beautiful loaf but mine didn’t turn out as fluffy/ big. I don’t know why

I know this question is temperature dependent but was wondering how long it took your dough to rise 1.5 times? This phase of making sourdough is so hard for me.