Rye and Spelt Sourdough

A couple of weeks ago I went to the new Movida bakery in South Yarra. While I prefer the pastries I get from my local French bakery Chimmy’s, I loved the spelt loaf. It was very light for spelt, and had a wonderful honey flavour, especially caramalised in the crust.

I decided that I wanted to make a similar honeyed spelt loaf. However I was running low on my bread flours, so ended up with a mix of spelt, rye and white 00. The mix though ended up with a very tasty bread with a dominant rye flavour, but without being too heavy. I will have to try again in future to capture the Movida honeyed spelt.

I made this bread using the Tartine ‘no knead’ method. This method uses a very wet dough and takes a long time. You can split the method over two days by retarding the rise in the fridge for up to 24 hours.

Makes two large loaves.


  • 800g tepid water
  • 300g rye starter
  • 370g white spelt flour
  • 370g white 00 flour
  • 260g rye flour
  • 5g dry active yeast
  • 20g salt
  • 20g honey


  1. Put the water in a large mixing bowl and add the starter, if the starter floats then it is active enough to use, mix the starter into the water
  2. Add the flour and yeast and mix through to combine using a bowl scraper for five minutes. I do this holding the edge of the bowl in my left hand and the bowl scraper in my right, then bringing my two hands towards each other in a circular manner and repeating. Or you can use a large stand mixer on a low speed – my Artisan Kitchen Aid is too small for this size bread.
  3. Let the dough stand for 20 minutes, then add the salt and honey and mix for another 5 minutes until the dough has started to develop.
  4. Cover the bowl with a tea towel and let sit at room temperature for an hour.
  5. With the bowl scrapper, knock the dough back by scooping underneath and pulling over to the top several times around the edge of the bowl. Leave to rest for another hour. Repeat the knock back and resting every hour for a total of four hours. The dough should have more than doubled in size. You do not need to be precious about the timing being exactly one hours, I kept going off and doing the shopping and household chores between times.
  6. Flour your bench top and pull the dough out of the bowl. Cut the dough in half and gently round using the bowl scrapper. Leave the dough to sit for 20 minutes.
  7. Form the bread. To do this put the bowl scrapper underneath the top of the dough, then grab to top third, pull this away from you until the bread is about to break then bring it back and place into the centre. Repeat with the right, then left. Then do the same with the part closet to you, finishing by rolling the dough up and over so that the bottom is now on top. Then gently round the bread, dust with flour and top with a tea towel. Repeat with the second loaf. Leave the loaves to rise and double in size over two hours.
  8. Heat an oven to 220 degrees with two dutch ovens inside. Once the bread is ready, gently pick it up off the bench and place into the dutch ovens, score the top with a sharp knife, cover with the lid and bake for 20 minutes. Take the lids off and bake for a further 20 minutes. Take the bread out and turn out of the dutch ovens, the bread is cooked if it sounds hollow.
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