Comments on: Sourdough Wholegrain Spelt Bread (that won’t go stale!) https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/ Mon, 02 Jun 2025 10:59:26 +0000 hourly 1 https://wordpress.org/?v=6.5.2 By: Alison Kay https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-3099 Wed, 14 May 2025 07:45:05 +0000 http://ancestralkitchen.com/?p=862#comment-3099 In reply to Christine.

Hi Christine, I’m guessing it’s baked by now. This bread, with its scald, will be denser than a ‘normal’ wholegrain spelt loaf but, from the description of your dough, it sounds as though your flour is more thirsty than mine. When trying again, I’d use 15% more water and see what changes. Using a pan you have the flexibility to go further on the hydration to get a better-risen loaf.

]]> By: Christine https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-3092 Tue, 13 May 2025 21:09:49 +0000 http://ancestralkitchen.com/?p=862#comment-3092 Hi Alison! I am trying this out for the first time! I’ve got it in the loaf pan for the second rise and I’m nervous because the dough looks and feels so dense. Also it feels both dry and sticky at the same time, if that makes sense. Is it how this spelt bread dough should feel like?

]]> By: Alison Kay https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-1389 Tue, 08 Oct 2024 11:07:27 +0000 http://ancestralkitchen.com/?p=862#comment-1389 In reply to Susie Tiemeyer.

Hi Susie,

I have never baked this (or anything else) in stoneware. The closest I have to that is ceramic. I would suggest foremost following your own experience with the pan. Think about how you bake other loaves and work from there. If you can have a higher temp for the first 15 mins, it will help with oven spring.

I’m curious to hear how it goes. Let me know 🙂

]]> By: Susie Tiemeyer https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-1384 Mon, 07 Oct 2024 13:25:47 +0000 http://ancestralkitchen.com/?p=862#comment-1384 Hi Ali and greetings from Texas!

I want to give this a go soon. You give instructions for baking in metal or ceramic vessels. How about stoneware?

Thanks for sharing all your knowledge hard work.

]]> By: Ali https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-198 Mon, 27 Jun 2022 09:57:11 +0000 http://ancestralkitchen.com/?p=862#comment-198 In reply to Cindy Young.

Hi Cindy,

I have never tried it with wheat, but I’m sure it’d work. Elly made this loaf with freshly milled spelt – the only thing I’d say to pay attention to with a different grain or freshly-milled is the water, you may need more. I have a hand-grinder too 😉

Happy baking!

Alison

]]> By: Cindy Young https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-197 Sun, 26 Jun 2022 14:44:47 +0000 http://ancestralkitchen.com/?p=862#comment-197 Good morning!
I found you through Elly’s video and tho I have some spelt grains arriving via Azure this week, I am wondering if this recipe translates well for freshly milled white or red hard wheat. Currently, I only have a hand grain mill, but am hoping to purchase a Mockmill 100 when I can afford it.
Thank you!
Cindy

]]> By: Ali https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-95 Thu, 30 Dec 2021 07:33:26 +0000 http://ancestralkitchen.com/?p=862#comment-95 In reply to Deane.

Hi Deane. There’s no need to knead the loaf – just make sure you mix the ingredients really well at the start. When I do it that means about 5 minutes of working to combine. I’d love to hear/see how you get on! Alison

]]> By: Deane https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-93 Wed, 29 Dec 2021 18:10:52 +0000 http://ancestralkitchen.com/?p=862#comment-93 I’m making this loaf this morning, and just noticed that your recipe doesn’t mention any kneading or other explicit gluten development. Does it need any?

]]> By: Ali https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-89 Sat, 18 Dec 2021 05:45:51 +0000 http://ancestralkitchen.com/?p=862#comment-89 In reply to Lori Schneider.

Hi Lori and thanks for your note! Glad you found me – I was super-grateful to Elly for baking up my loaf. I love her breads. Amazing that we’ve covered Italy, Auz and the US with the connection! Let me know how you get on with this recipe 🙂

]]> By: Lori Schneider https://ancestralkitchen.com/2020/12/01/sourdough-wholegrain-spelt-loaf/#comment-85 Fri, 10 Dec 2021 17:10:00 +0000 http://ancestralkitchen.com/?p=862#comment-85 I live in Oregon, USA, and saw this recipe linked on Elly’s video. I love Spelt and look forward to giving this a try! I also look forward to checking out the rest of your blog for ideas. Thank you for the recipe!

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