At a Glance
A rustic Dinkel (spelt) sourdough loaf with toasted walnuts. Spelt has weaker gluten and higher enzyme activity than wheat, so gentler handling and slightly lower hydration or cooler proofs improve structure and flavor development.[1][4]
Not suitable if:
- • You've never baked sourdough before → start with the beginner recipe
- • You don't have an active starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Banneton Proofing Basket
Shapes the loaf and creates the traditional pattern
Dutch Oven
Provides steam and radiant heat for better oven spring
Dough Scraper
Helps handle sticky spelt dough and divide the dough cleanly
Bread Lame
For clean, controlled scoring
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Ingredients
Weigh all ingredients on a kitchen scale; spelt hydration varies between mills so weight is critical.[6]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Spelt flour (whole or light) | 500g | 100% | If using whole spelt, expect slightly lower absorption than strong wheat |
| Water | 360-380g | 72% | Start at 360g and judge dough feel; spelt can become slack if overhydrated[1][4] |
| Active spelt/wheat starter | 120g | 24% | Peak activity (4-8 hours after feed depending on temp) |
| Salt | 10g | 2% | Add after autolyse to avoid slowing enzymatic activity |
| Walnuts | 90g | 18% | Coarsely chopped; optionally lightly toasted to avoid sogginess[1][2] |
Schedule
Weekend Version
Relaxed schedule with room-temperature bulk
Weekday Version
Evening mix, overnight fridge proof, bake next evening
💡 Tips
- If bulk fermentation advances too quickly, cool the dough to slow enzymatic activity—spelt benefits from cooler proofs[4].
- Shaped dough keeps up to 48h refrigerated; use this to fit baking into your schedule[3][5].
Step by Step
Autolyse
Mix spelt flour and 360g water in a large mixing bowl until hydrated; rest 20–30 minutes. Autolyse improves extensibility and enzymatic activity handling in spelt doughs[1][4].
⏱ 20-30 minutes
Incorporate starter and salt
Add active starter and salt to the autolysed dough. Mix using a dough scraper or wet hands until incorporated; avoid vigorous kneading—spelt gluten is fragile.[6]
⏱ 5-10 minutes
Bulk fermentation with gentle folds
Perform 3–4 coil folds at 30–45 min intervals during bulk. Use a dough scraper to lift and fold—this develops structure gently without tearing spelt gluten.[1][4]
⏱ 3-6 hours depending on temperature
Add walnuts
About 30 min before finishing bulk, toss walnuts on dough and fold in gently so oils don't inhibit fermentation. Toast walnuts first (10 min at 150°C/300°F) for more flavor and to reduce internal moisture.[1][2][6]
⏱ 2-5 minutes
Pre-shape & shape
Turn dough onto a lightly floured surface (use spelt or rice flour) with a dough scraper. Pre-shape gently, rest 15–20 min, then shape into a batard and place seam-side up into a floured banneton or lined bowl.
⏱ 15-25 minutes
Final proof
Proof at room temp until slightly risen (poke test: slow spring back) or refrigerate 12–18h for flavor. Cooler proof reduces amylase activity in spelt and preserves oven spring.[4][5]
⏱ 1.5-3 hours at room temp or 12-18 hours in fridge
Bake
Preheat oven to 250°C/480°F with your Dutch oven inside for 30 min. Turn loaf onto parchment paper, score with a bread lame, place in the Dutch oven, cover. After 15–20 min, remove lid and reduce to 200°C/400°F until crust is deep brown and internal temp reads 96–98°C on an instant-read thermometer.[1][3][6]
⏱ 50-65 minutes
Cool
Use oven mitts to remove loaf and cool on a rack for at least 2 hours before slicing. Cutting warm spelt bread increases gummy crumb due to continued starch gelatinization and enzyme activity.[4][7]
⏱ 2+ hours
Tips & Variations
Variations
Toasted walnut & honey
Add 1 tbsp honey to dough and use toasted walnuts
→ Slightly sweeter, deeper crust color
Spelt & rye mix
Substitute 100g spelt with medium rye for tang and structure
→ More complex flavor and firmer crumb
Seeded top
Brush loaf with water and press mixed seeds into top before baking
→ Crunchy topping, extra flavor
Pro Tips
- 💡 Measure flours and water with a kitchen scale each bake—spelt absorption varies between brands[6].
- 💡 Use a jar spatula or dough whisk for mixing wet doughs to reduce overworking.
- 💡 Slice with a serrated bread knife once fully cooled to preserve crumb integrity.
Common Issues
Common problems and quick fixes:
Storage
Bread bag / bread box
4-6 days
Store cut side down or in a linen-lined box to retain crust
Kitchen towel
3-4 days
Use linen for better moisture balance
Freezing
3 months
Slice before freezing; toast or reheat slices directly
⚠️ Don't store bread in the fridge—spelt bread stales faster due to starch retrogradation at cold temperatures[4][8].
Sources
-
[1]
Humbly Homemade – Authentic German Spelt Bread with Sourdough | Dinkelbrot – Link
-
[2]
Allrecipes – Dinkel-Walnussbrot - Spelt Walnut Bread – Link
-
[3]
The Fresh Loaf – German Sourdough Bread Recipe (With Rye & Spelt Variations) – Link
-
[4]
Baked Collective / The Perfect Loaf – Sourdough Spelt Walnut Bread – Link
-
[5]
Dirndl Kitchen – Sourdough Bauernbrot with Spelt and Walnuts – Link
-
[6]
German Culture / Traditional Recipes – Walnut Spelt Sourdough Loaf – Link
-
[7]
The Clever Carrot (republished content) – Dinkel-Walnuss-Sauerteigbrot Rezept (guide) – Link
-
[8]
Plötzblog (aggregated) – Sauerteig Dinkelbrot mit Walnüssen - Plötzblog notes – Link