Seeded Spelt

This sourdough is over 100% hydrated, meaning there is more liquid than flour in the dough. When you mix, the dough will more closely resemble soup than anything else. Have faith, all of the structure is gained from an overnight ferment in a loaf pan. Recipe yields one 1,100g loaf.

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150g Active Sourdough Starter
290g Spelt Flour
60g Rye Flour
115g Buttermilk
85g Dark Beer
250g Water
13g Molasses or Sorghum Syrup
65g Sesame Seeds
65g Sunflower Seeds
65g Oats
10g Salt


  1. The evening before you plan to mix your dough, feed your starter to obtain 150g active starter.
  2. The next morning, in a large bowl combine spelt, rye, active sourdough starter, buttermilk, beer, molasses, water and mix until no dry spots remain. Cover and rest for 20 minutes.
  3. While the dough is resting, combine sesame, sunflower seeds, oats, and salt in a small bowl.
  4. After 20 minutes, add your oat mixture to the dough and mix thoroughly to combine. The dough will be very wet and sticky. Set a timer for 45 minutes.
  5. After the 45 minutes, perform a round of 4 folds. Lifting the dough over top itself and folding to the other side of the bowl. Rotating the bowl 90 degrees and repeating until you’ve gone around the entire bowl. Cover and rest 45 minutes. Perform 2 more times for a total rest fold period of 135 minutes, 2 1/4 hours.
  6. Grease a loaf pan with neutral oil and pan spray.
  7. At this point, the dough should be aerated and domed on the top. If not, continue to let the dough rest, checking every 20 minutes. Once ready, pour the dough into the greased pan. Cover and transfer to the fridge overnight.
  8. The next morning, preheat oven to 425F and remove pan from the fridge. Score the loaf by cutting 3 quarter inch slits into the dough.
  9. Bake for 35-40 minutes, until the internal temperature reaches 202F.
  10. Remove from pan and let cool completely, ideally let the loaf cure for 1 day before slicing.