Ancient Grain Bread using Spelt Flour

Ingredients

• 400 g Spelt Flour (100% spelt flour, high‑protein ancient grain)
• 8 g Fine Table Salt (Fine table salt)
• 0.5 g Instant Yeast (Approximately 1/8 teaspoon, can use active dry yeast)
• 245 g Water (Room temperature)
• 20 g Apple Cider Vinegar (Organic apple cider vinegar, adds subtle sour flavor and conditions gluten)
• 15 g Rice Flour (Gluten‑free rice flour for dusting the proofing basket)

Instructions

1. Weigh Dry Ingredients

   Place 400 g spelt flour, 8 g fine table salt, and 0.5 g instant yeast (1/8 tsp) on the kitchen scale and record the weights.

   Time: PT5M

2. Mix Dry Ingredients

   Transfer the measured flour, salt, and yeast into a large mixing bowl and stir until evenly distributed.

   Time: PT2M

3. Add Wet Ingredients

   Add 245 g water and 20 g (about 1½ tbsp) apple cider vinegar to the bowl.

   Time: PT2M

4. Form the Dough

   Using a wooden spoon or your hands, mix quickly until the flour is fully absorbed and a shaggy dough forms. Stop as soon as the dough comes together.

   Time: PT5M

5. Initial Shaping & Cover

   Gather the dough into a loose ball, place it back in the bowl, cover with a clean kitchen towel or plastic wrap.

   Time: PT2M

6. Bulk Fermentation (First Rise)

   Let the dough rest at room temperature (around 68‑72 °F) for about 12 hours, or until it has roughly doubled in size.

   Time: PT12H

7. Prepare Proofing Basket

   Generously dust the proofing basket with gluten‑free rice flour, tapping out excess.

   Time: PT2M

8. Gentle Stretch‑and‑Fold

   Perform four gentle stretch‑and‑folds: lift a portion of the dough, stretch it upward, and fold it back onto the rest. Rotate the bowl and repeat.

   Time: PT5M

9. Shape the Loaf

   Shape the dough into a tight round using the palms of your hands, then place it seam‑side up in the prepared proofing basket.

   Time: PT5M

10. Final Proof

    Let the shaped dough proof at room temperature for about 2 hours, until it has risen slightly and feels springy to the touch.

    Time: PT2H

11. Preheat Oven and Dutch Oven

    Place the empty Dutch oven (with lid) on the middle rack and preheat the oven to 475 °F for 30 minutes.

    Time: PT30M

    Temperature: 475°F

12. Transfer and Score

    Carefully remove the hot Dutch oven, place a piece of parchment (optional) inside, and gently turn the proofed dough onto it. Score the top with a star‑shaped pattern using a sharp blade.

    Time: PT5M

13. Bake Covered

    Cover the Dutch oven with its lid and bake for 30 minutes at 475 °F.

    Time: PT30M

    Temperature: 475°F

14. Finish Baking Uncovered

    Remove the lid and bake an additional 15 minutes (10‑20 min depending on your oven) until the crust is deep golden and the loaf sounds hollow when tapped.

    Time: PT15M

    Temperature: 475°F

15. Cool Completely

    Transfer the loaf to a cooling rack and let it rest for at least 2 hours before slicing to allow the crumb to set.

    Time: PT2H

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

22 g

Fat

1 g

Fiber

3 g

Ingredient Substitutions

• Instead of Spelt Flour: Whole wheat flour (will affect texture)
• Instead of Fine Table Salt: Sea salt
• Instead of Instant Yeast: Sourdough starter (adjust amount)
• Instead of Water: Filtered water
• Instead of Apple Cider Vinegar: White vinegar (less flavor)
• Instead of Rice Flour: Cornstarch

Equipment Needed

• Kitchen Scale
• Mixing Bowl
• Wooden Spoon or Spatula
• Proofing Basket (Banneton)
• Dutch Oven with Lid
• Oven
• Sharp Scoring Blade or Knife
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Do not over‑mix the spelt dough; its gluten is weak.
• Allow the first 12‑hour rise to double the dough size.
• Preheat the Dutch oven fully to 475 °F before baking.
• Score the loaf quickly before the first bake.
• Cool the bread for at least 2 hours before slicing.

Chef Tips from the Video

• Use organic apple cider vinegar for the best subtle tang and gluten conditioning.
• If you have diastatic malt powder, add 1 tsp to the dry mix for extra rise and flavor.
• A light dusting of rice flour on the proofing basket gives a beautiful, non‑stick finish without adding gluten.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 5 days.

Freezer: Slice, wrap each piece in freezer‑grade foil or zip‑lock bag, and freeze for up to 2 months.

Room temperature: Keep in a bread box or paper bag for 2‑3 days; avoid plastic to maintain crust.

Make-Ahead Tips

• The dough can be refrigerated after the 12‑hour rise for a slower, flavor‑developing proof (up to 24 h).
• Baked loaves freeze well; slice before freezing for easy toast‑outs.

Frequently Asked Questions