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Spelt, rye, and whole wheat crumb

Spelt, Rye, and Whole Wheat Sourdough Bread

  • Author: Maurizio Leo
  • Prep Time: 24 hours
  • Cook Time: 1 hour
  • Total Time: 25 hours
  • Yield: 2 loaves
  • Category: Sourdough, Bread
  • Cuisine: American


A flavorful—and wholesome—loaf of sourdough bread with whole spelt, whole rye, and whole wheat. 



  • 27g white flour (about 11.5% protein)
  • 27g whole spelt flour
  • 55g water
  • 55g ripe sourdough starter, 100% hydration


  • 493g white flour
  • 233g whole spelt flour
  • 208g whole wheat flour
  • 52g whole rye flour
  • 726g water

Mix (final dough)

  • 104g water
  • 20g fine sea salt
  • 164g ripe levain


  1. Levain (9:00 a.m.)
    In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 3 hours.
  2. Autolyse (11:00 a.m)
    In a mixing bowl, add the autolyse ingredients until no dry bits remain. Cover the bowl and let rest for 1-hour.
  3. Mix (12:00 p.m.)
    Add the salt and levain to the top of the dough in autolyse, and use a splash of water to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels cohesive and it can handle the rest. Next, knead the dough for a few minutes using either the slap and fold technique or folds in the bowl. For this dough, I kneaded for about 5 minutes until the dough smoothed and became elastic.Transfer the dough back to the bowl or to a container for bulk fermentation and cover.
  4. Bulk Fermentation (12:30 p.m. to 4:00 p.m.)
    This dough will require 3 sets of stretches and folds during bulk fermentation. After the first 30 minutes, wet your hands, grab one side of the dough, and lift it up and over to the other side. Rotate the bowl 180 degrees and repeat. Then rotate the bowl a quarter turn and stretch and fold that side. Rotate the bowl 180 degrees again and finish with a stretch and fold on the last side. The dough should be neatly folded up in the bowl. Cover and repeat these folds every 30 minutes for a total of 3 sets of stretches and folds. Then let the dough rest, covered, for the remainder of bulk fermentation.
  5. Divide and Preshape (4:00 p.m.)
    Use water and a wet hand or lightly flour your work surface (whichever you prefer) and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 20 minutes, uncovered.
  6. Shape (4:50 p.m.)
    Lightly flour the top of your preshaped rounds and using floured hands, shape the dough into an oval (batard) shape, then place the dough in proofing baskets, seam side up.
  7. Proof (5:15 p.m. to 9:00 a.m. the next day)
    Cover proofing baskets with reusable plastic and seal. Then, place both baskets into the refrigerator and proof overnight.
  8. Bake (The next day, 9:00 a.m.)
    Preheat your oven with a baking surface inside to 450°F (230°C). When the oven is preheated, remove your dough from the fridge, score it, and transfer it to the preheated baking surface. Bake for 20 minutes with steam. After this time, vent the steam in the oven  and continue to bake for 35 minutes longer. When done, the internal temperature should be around 204°F (95°C). Let the loaves cool for 3 to 4 hours on a wire rack before slicing.


If you want to bake only a single loaf, divide all the ingredients in half.