At a Glance
A light, aromatic spelt (Dinkel) sourdough loaf using hydrated chia seeds to improve crumb tenderness and moisture retention. Spelt is more fragile than wheat — adjust hydration and handle gently. Long, controlled fermentation develops flavor and digestibility [1][2].
Not suitable if:
- • You have never handled spelt dough → start with a beginner sourdough
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Accurate baker's percentages and hydration control
Large Mixing Bowl
Room to autolyse and bulk ferment without spilling
Dough Scraper
Clean mixing and gentle handling of spelt dough
Banneton Proofing Basket
Support for shape during final proof and pattern
Dutch Oven
Creates steam chamber for oven spring and crust
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Ingredients
Weigh all ingredients on a kitchen scale. Spelt hydrates faster than bread flour; accuracy matters for texture [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Whole spelt flour (Dinkel) | 420g | 84% | Can use 60/40 whole/white spelt for lighter crumb |
| Bread or strong flour | 80g | 16% | Optional for extra structure |
| Water | 360g | 72% | Total water including chia soak; room temp |
| Active spelt starter | 120g | 24% | Fed and active (peak or just before peak) |
| Salt | 10g | 2% | |
| Chia seeds (whole) | 30g | 6% | Soak in 90g water 10–15 min before mixing (creates gel) |
| Honey (optional) | 10g | 2% | Aids crust color and feeds yeast |
Schedule
Daytime/Relaxed
Mix in morning, bake same day after afternoon slump
Weekday/Overnight Retard
Mix in evening, shape and retarding final proof in fridge to bake next day
💡 Tips
- If bulk fermentation is faster than expected, move the shaped loaf to the fridge to slow activity (spelt is sensitive to over-proofing) [1].
- Retarding (cold proof) improves flavor and makes schedule flexible; allow loaf to warm 30–60 min before baking for better oven spring [2].
Step by Step
Prepare chia gel
Mix 30g chia seeds with 90g water. Let sit 10–15 minutes until gelled. This gel holds moisture in crumb and acts as a binder without strong gluten development [1].
⏱ 15 minutes
Autolyse
Combine flours and 250g of the water (reserve 110g including chia gel water) in a large mixing bowl. Mix until no dry flour remains. Rest 30–45 minutes. Autolyse improves extensibility—important for delicate spelt protein [1][2].
⏱ 30-45 minutes
Add starter, salt and chia
Dissolve salt in reserved water, add starter and chia gel. Mix into autolysed dough with a dough scraper using folding motions until incorporated. Do short, gentle mixes to avoid overworking spelt gluten [1].
⏱ 5-8 minutes
Bulk fermentation with folds
Cover. Perform two sets of gentle stretch-and-folds spaced 45–60 minutes apart. Keep motions light to preserve gas and structure. Temperature 20–23°C (68–73°F) works well [2].
⏱ 2–4 hours depending on temperature
Pre-shape and bench rest
Turn dough onto lightly floured surface. Pre-shape into a loose oval and rest 15–20 minutes. Use a dough scraper to handle gently.
⏱ 15-20 minutes
Final shape
Shape into bâtard or boule with minimal tension. Place seam-side up in a floured banneton or lined bowl.
⏱ 5-10 minutes
Proof/retard
Proof at room temp until slightly puffy or retard in fridge for 8–14 hours. Retard develops flavor and eases schedule; bring to room temp 30–60 min before baking for better oven spring [1][2].
⏱ 1.5–3 hours at room temp or 8–14 hours refrigerated
Bake
Preheat oven to 250°C/480°F with a Dutch oven inside for 30–45 min. Turn loaf onto parchment paper, score with a bread lame, place in pot, cover. Bake covered 15–20 min, uncover and reduce to 200–210°C/390–410°F for remaining 20–30 min until crust is deep golden and internal temp ~96–98°C (205–208°F).
⏱ 40–55 minutes
Cool
Transfer with oven mitts to a rack and cool at least 2 hours. Cutting too soon yields gummy crumb—spelt needs time to finish starch setting [1].
⏱ 2+ hours
Tips & Variations
Variations
Seed-forward
Add 40g sunflower and 20g pumpkin seeds mixed into dough
→ Extra texture and flavor, adjust hydration +10–20g water
Wholemeal Boost
Replace 50g bread flour with additional whole spelt
→ Heartier flavor, slightly denser crumb
Lemon-Chia
Add 1 tsp lemon zest and 10g honey
→ Bright note that pairs well with chia
Pro Tips
- 💡 Use a digital kitchen scale for all measurements—spelt is unforgiving to eyeballing.
- 💡 Keep folds light—spelt dough benefits from gentle handling to keep gas pockets intact [2].
- 💡 If loaf is under-browned, finish on a baking stone without the lid for 5–10 min.
Common Issues
Common problems with spelt + chia and how to fix them:
Storage
Bread bag / bread box
4-6 days
Store loaf whole; cut side down to preserve moisture
Kitchen towel
3-4 days
Use linen to allow slight breathability
Freezing
2-3 months
Slice before freezing and re-toast slices directly
⚠️ Do not refrigerate—cold accelerates staling via starch retrogradation and will dry spelt faster [1].