Wholemeal Spelled Bread with Wheat Sourdough

5 from 9 votes
Total Time 8 hours 50 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 302 kcal


  • 2 cups Wheat sourdough
  • 500 g Whole wheat flour
  • 200 g Wholemeal spelt flour
  • 0,5 packet Dry yeast
  • 0,5 packet Baking powder
  • 1 tbsp Cooking oil
  • 1 tbsp Honey
  • 100 ml Milk
  • 100 ml Naturally cloudy wheat beer
  • 2 tbsp Linseed
  • 2 tbsp Sesame
  • 1 tbsp Sea salt fine


  • I have been baking my own bread for some time and now I have got the hang of it. It's not that difficult to bake good bread yourself. It is important to be patient and to keep the rest times so that the bread is nice and loose and rises well. In terms of ingredients, this bread can also be varied differently and / or supplemented with other ingredients. I now also make the sourdough myself. But you can also get it at the bakery. First of all, the sourdough has to be made into a batter. You should do this the day before so that the dough can swell overnight. To do this, put the sourdough in the mixing bowl of the food processor, add about 200 g of wheat flour and about 150-200 ml. Lukewarm water. Stir the dough with a wooden spoon until creamy and then cover it and leave it to soak overnight in a warm place. It is best to use a damp cloth to cover it so that the dough does not dry out. The batter is NOT seasoned yet!
  • The next day, if you want, you can fill up 1-2 cups of the batter and store it in a mason jar in the refrigerator for the next bread. This is the new sourdough again, so to speak. We leave the rest in the mixing bowl and add: about 200 grams of wheat flour, 200 grams of spelled flour, the beer, the milk, the oil, the honey, the flax seeds and sesame seeds and the salt to flavor. Also add the dry yeast and baking powder. Now knead the dough in the food processor with the dough hook on a low setting. If the dough is too dry, carefully add a little water or milk little by little, if too runny, carefully add the rest of the wheat flour. Continue kneading for about 10 minutes. The dough should then have a firm, fluffy consistency and no longer stick to the fingers. Now cover the bowl with the dough again with a damp cloth and let rise in a warm place for at least another hour.
  • After the dough has risen nicely, handwork is now the order of the day. Now transfer the dough from the bowl onto a floured worktop. It is best to also flour your hands and then knead the dough vigorously by hand. Knead gently for 10-15 minutes. Keep putting some flour on the countertop and the palms of your hands. Then shape a roll and place in a floured loaf pan. With a sharp, preferably a saw blade, scratch the top of the dough 3-4 times. Quickly pull the knife through the dough at a 45-degree angle. Then sift some more flour with a sieve (I used a tea strainer) over the rolling pin. Now cover the loaf pan with the dough again with a cloth or foil and let rise for another 30-60 minutes.
  • Now prepare the oven. I got myself a small mini oven that uses less electricity. Now preheat the oven to 240 degrees. Place one or two small fireproof bowls half full of water at the bottom. Now place the baking pan with the dough in the lower third (in the mini oven on the lowest possible rail) on a grid and bake for about 40-45 minutes.
  • If the bread seems to be well baked, you can prick the bread once with a wooden skewer to check it. If no dough remains on the skewer, the bread is ready. Take it out of the baking pan to cool down and let it cool down on a wire rack (e.g. from the microwave).


Serving: 100gCalories: 302kcalCarbohydrates: 44.9gProtein: 10.3gFat: 8.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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