Easy Spelt and Sunflower Sourdough Sandwich Bread
This beginner-friendly spelt and sunflower sourdough sandwich bread recipe simplifies the process, stripping away most of the fancy techniques. If you’re new to sourdough baking and want a straightforward approach to creating a delicious spelt and sunflower sandwich loaf, this method is perfect for you. It focuses on the basics, ensuring that you can achieve a satisfying result without feeling overwhelmed by intricate details or specialized equipment.
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Spelt flour gives this sourdough sandwich bread a lovely nutty flavour that pairs beautifully with the subtle crunch of sunflower seeds. The bread has a hearty texture without being too dense, making it perfect for sandwiches or just enjoying with a generous amount of butter.
This loaf is incredibly versatile and can be used for a variety of dishes. Whether you’re making a classic grilled cheese, dipping it into your favourite soup, or just enjoying it on its own with a spread, this spelt and sunflower sourdough bread never disappoints. It’s a great way to incorporate a nutrient-dense ancient grain into your diet while adding a delightful twist to your regular sourdough routine.
Sourdough Starter
If you’re here, I’m assuming you have a sourdough starter and generally know how to use it. It is beyond the scope of this post to teach you how to create and maintain a sourdough starter.
However, if you don’t already have a starter and you want to make one and learn how to maintain it, sign-up down below and get yourself a free e-book guide. There, you’ll learn how to create your own sourdough starter with just flour, water, warmth, and time.
Once you have an established sourdough starter and you know how to identify when it’s active or needs a fresh feeding, you’re pretty much good to go. It doesn’t matter much whether its thin, batter-like, or stiff, a healthy starter will make healthy bread.
If you have a sourdough starter but are having trouble understanding it, learn more with the ultimate guide to understanding your sourdough starter.
Spelt Flour
Spelt is one of my favourite grains for its unmatched, earthy, and nutty flavour. It has been all the rave in recent days with its low gluten, high protein content, and ancient heritage. However, hundreds of years ago it was one of the only grains to make flour with.
For this loaf, I chose a 50/50 blend of whole spelt flour and white flour. This combination creates a strong and soft texture from the white flour, while the spelt adds a hearty, flavourful depth to the bread. It strikes the perfect balance between lightness and richness.
What is spelt?
Spelt is an ancient grain that belongs to the wheat family, perhaps a distant cousin. It’s most commonly used in the form of flour but can be cooked like rice as well.
Spelt is a nutrient-rich ancient grain high in B vitamins, magnesium, and fiber, supporting digestion, energy production, and a healthy microbiome.
Is spelt gluten-free?
No, it’s not! It is lower in gluten than modern wheat but it is not gluten-free and is not suitable for celiacs!
Learn more about spelt in my Ultimate Guide To Spelt: Health Benefits, Baking Tips, and History.
Where To Source Fresh-Milled Spelt Flour
If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled flour. You can also buy spelt flour online.
If you’re living in the country and you can source whole-grains, you may want to consider milling your own flour. You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment.
If you’re really enjoying working with fresh-milled whole-grains and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use almost everyday and love both for its beauty and practicality.
Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!
Water
The type of water used in sourdough baking is a topic of debate among bakers. In my experience, I’ve tried various kinds—city water, well water, filtered water, and even chlorinated water—and haven’t noticed a significant difference in the final loaf. Some bakers swear by their specific water choice, claiming it produces superior results, but I haven’t found that to be the case.
While water quality can influence the health of your sourdough starter, the variations in water types seem to have minimal impact on the outcome of the bread itself. Ultimately, use the water you have available and focus on other key factors like flour quality and fermentation time. I think if you can drink the water, you can make bread with the water.
Salt
Salt is another topic of debate among bakers. While I don’t think you’d notice much of a difference between salts, the salts that are less refined with a higher mineral content tend to support the fermentation process.
For example, Himalayan sea salt, Celtic grey salt, unrefined pink salt, and Redmond real salt, will all support fermentation. Highly refined table salt may inhibit fermentation.
To Autolyse or Not to Autolyse
Autolyse is not always an essential step, but I’m realizing that it really does make a difference in the final result. I’ve always incorporated autolyse into my baking process, but for the sake of simplicity, I’ve been skipping it in beginner-friendly recipes. While the loaves still turn out fine, I’ve noticed that the crumb tends to be tighter, drier, and denser—especially when using grains that absorb more water, like spelt and rye. Incorporating the autolyse step helps improve hydration, yielding a softer, more open crumb and a more moist loaf overall.
What is autolyse?
Traditional autolyse involves mixing just flour and water, allowing them to rest before adding the starter and salt.
My preferred method is a variation called reverse autolyse or starter autolyse, where I mix the flour, water, and starter together and let it rest before adding the salt. This method kick-starts the fermentation process with the starter, helping to develop the dough’s texture and flavour even before the salt is introduced.
How does holding back salt during an autolyse affect the dough?
Holding back the salt during an autolyse allows the flour to fully hydrate, which enhances gluten development and encourages the dough to become more extensible.
Without salt, the dough can absorb more water, which helps create a looser, more relaxed texture. This also kick-starts fermentation, as the starter can begin to work more effectively without the salt inhibiting its activity.
Salt, when added too early, can pull moisture from the dough, tighten the structure, and slow down the fermentation process, so waiting to add it gives the dough a better chance to develop a lighter, airier crumb.
Warmth
Fermentation thrives in warmth, and maintaining the right dough temperature is key to achieving the perfect loaf. For optimal fermentation and a balanced flavour, aim for a dough temperature between 23-26°C (73-79°F).
When the dough temperature falls below this range, the bulk fermentation process can become very long, resulting in an excessively sour loaf and possibly tight crumb structure. On the other hand, temperatures above this range can lead to over-proofing, which weakens gluten strength and also produces a very sour loaf with a sticky crumb.
With practice, you’ll be able to adapt if the dough temperature goes out of range. For example, if its too warm, I’ll pop my dough in the fridge for an hour or so. If it’s too cold, I’ll keep it in the oven with the light on or with the ‘proof’ setting on until it reaches ideal temperature.
When the house is particularly hot, I’ll use cold water to mix my dough. If its particularly cold, I’ll use very warm water to mix my dough.
Time
The time your dough takes to achieve optimal fermentation relies on dough temperature, hydration of the dough, and health of your sourdough starter. It is difficult to predict how long things will take when you’re just starting out.
If your dough is on the warmer side, wetter, or made with an active starter, it will proof faster.
If your dough is on the colder side, stiffer, or made with an immature, cold, or over-fermented starter, it will take much longer to proof.
Once you get the hang of it and understand how the dough behaves in your environment and how to manipulate it, timing will become more predictable.
Sunflower Seeds
For this loaf, it’s important to use the seed inside the shell of the sunflower. Sunflower seeds with shells, like the ones often found in “spitz” or roasted sunflower snacks, won’t work for this recipe. You’ll need to use hulled sunflower seeds, which are the soft, edible part of the seed, to get the right texture and flavour in your bread.
Seeded Crust
If you want to have a seeded crust for your spelt and sunflower loaf, it is best to crush the sunflower seeds. Whole sunflower seeds don’t stick as well due to their size.
Scoring Your Sandwich Loaf
Scoring is the process of slicing into the top of your dough just before baking. This helps the bread expand in a controlled way as it bakes, allowing the loaf to rise evenly and develop a beautiful crust.
When you look around, you’ll notice many sandwich loaves with a smooth, unscored top. These loaves are typically enriched with butter, eggs, oil, or other fats, which soften the dough. The addition of these ingredients breaks down the gluten network, resulting in a tighter crumb structure that doesn’t need scoring for proper expansion.
This recipe, however, is simply flour, water, and salt like an artisan loaf which means the gluten is strong and can produce large bubbles. This is also known as “tunnelling” and can look like this:
Materials You’ll Need
Medium-Sized Mixing Bowl: A heavy set ceramic mixing bowl would work best.
Bowl Cover: Anything that covers and seals the bowl. I use these reusable elastic bowl covers but you can use a plate or wet kitchen towel.
Dough Whisk (optional): It is cleaner to get things started with a dough whisk but it’s definitely not necessary. I like using my hands to mix, it probably makes the dough better.
Plastic Bench Scraper: I find this tool very handy for cleaning and scraping the dough out of the bowl. It can also be used for dividing dough and pre-shaping.
Metal Bench Scraper: I use this tool for dividing dough, pre-shaping, and cleaning the table. Not essential though, as the plastic bench scraper can serve similar purposes, but I like using both.
Kitchen Scale or Measuring Cups and Spoons: I prefer using a kitchen scale but if measuring cups and spoons is all you have then that’s all you need to get started.
Two Bread Pans: I really like 8″x 4″ size for this recipe but you can use a bigger bread pan, your loaves might just be a little shorter.
Razor Blade or Sharp Knife: I haven’t found a bread lame I really like so I just use razor blades as is. They’re cheap and sharp and easy to control, you just have to be cautious not to cut yourself.
You can also use a sharp kitchen knife or any bread lame of your choice. A bread lame is a tool used to hold razor blades for scoring.
Parchment Paper: For lining your pans so your loaf doesn’t stick. Or you can grease and flour your pans. I rigged up my own silicone loaf pan liners but I don’t think you can buy a product like that at the moment.
Cooling Rack: For cooling down your loaf.
Ingredients
White Flour: I use Rogers all-purpose flour, nothing fancy.
Spelt Flour: I use fresh-milled organic whole-grain spelt flour but any spelt flour from the store will get the job done.
Active Sourdough Starter: An active sourdough starter is bubbly with large bubbles, a domed top, double to triple in size, sweet and sour smelling, and floats in water. A perfectly active starter is essential for the perfect loaf but it’s not essential to make sourdough bread. You can work with the starter you have even if it’s not perfectly active, just expect inferior results.
Sunflower Seeds: Raw or roasted hulled sunflower seeds.
Salt: I use Himalayan sea salt but any salt is good. Avoid highly processed table salt. The more mineral content, the better.
Water: Any drinking water can be bread-making water.
How To Make Spelt and Sunflower Sourdough Sandwich Bread
Mix the Dough: In a sturdy mixing bowl, combine lukewarm water and active sourdough starter. Break up the starter into small, shaggy pieces using your hands or a spatula.
Add Flours and Salt: Add white flour, spelt flour, sunflower seeds, and salt. Mix until all ingredients are incorporated, and there are no dry bits. Cover the bowl and let the dough rest for 1 hour.
Stretch-and-Fold: After the rest, perform the first round of stretch-and-folds, gently stretching the dough and folding it over itself until the dough becomes tight (4-8 times).
Second Stretch & Fold: After 30 minutes, repeat the stretch-and-fold process, making sure the dough becomes tight. This makes a total of 2 rounds of stretch-and-folds.
Bulk Fermentation: Let the dough rest until it has doubled in size. This could take anywhere from 4-12 hours, depending on the temperature of your house. If your house is cold, it will take longer, and if it’s warm, it will take less time.
Shape the Dough: After bulk fermentation, turn the dough onto the counter. Divide the dough into two equal portions using a scale or by eye. Shape each portion into a round ball and let it rest for 30 minutes. If the dough still feels tight after 30 minutes, let it rest for an additional 30 minutes.
Prepare Loaf Pans: Use either non-stick pans, grease with butter and flour your pans, or line with parchment paper.
Final Shaping: After resting, flip each dough ball over so the smooth side is down. Gently shape each loaf by folding in the sides and creating tension to form a strong oval loaf. For an optional seeded crust: lightly dampen the surface and dip into crushed sunflower seeds. Place the shaped dough seam side down into loaf pans. Repeat with the second loaf.
Cold Proof: Cover the loaf pans and place both loaves in the fridge for 8-24 hours for a cold proof. The longer the cold proof, the more complex the flavor.
Preheat the Oven: After the cold proof, preheat your oven to 500°F (260°C). Place a metal baking tray or muffin tin at the bottom of the oven to pour hot water into later to generate steam (this is optional but highly recommended for a crisp crust).
Score the Loaves: Once the oven is preheated, take the loaves out of the fridge. Lightly flour the loaves and score them with a sharp knife or lame.
Bake the Bread: Open the preheated oven and carefully place the loaves inside. If you added a steam tray, pour 1 cup of hot water into the vessel at the bottom of the oven immediately after placing the loaves in. Close the oven door to trap in the steam.
Lower the Temperature: Drop the oven temperature to 375°F (190°C) and bake the bread for 40-45 minutes, or until the crust is golden and crispy.
Cool the Loaves: Once baked, remove the loaves from the oven and place them on a cooling rack. Let them cool for at least 1 hour before slicing.
Enjoy: Once cooled, slice your spelt and sunflower sourdough sandwich bread and enjoy with a generous amount of butter, or use it for sandwiches, toast, or any other delightful dish!
Easy Spelt and Sunflower Sourdough Sandwich Bread
Ingredients
- 350 g White Flour 3 Cups
- 350 g Spelt Flour 3 Cups
- 500 g Water 2 Cups
- 300 g Sourdough Starter 2 Cups
- 20 g Salt 4 tsp
- 200 g Sunflower Seeds 1 Cup
Instructions
- Mix the Dough: In a sturdy mixing bowl, combine lukewarm water and active sourdough starter. Break up the starter into small, shaggy pieces using your hands or a spatula.
- Autolyse: Add white flour, spelt flour, and sunflower seeds. Mix until all ingredients are incorporated, and there are no dry bits. Cover the bowl and let the dough rest for 1 hour.
- Add Salt: Sprinkle salt on your dough with a splash of water. Work the salt in until fully incorporated. Let rest for 30 minutes.
- Stretch-and-Fold: After the rest, perform the first round of stretch-and-folds, gently stretching the dough and folding it over itself until the dough becomes tight (4-8 times).
- Second Stretch & Fold: After 30 minutes, repeat the stretch-and-fold process, making sure the dough becomes tight. This makes a total of 2 rounds of stretch-and-folds.
- Bulk Fermentation: Let the dough rest until it has doubled in size. This could take anywhere from 4-12 hours, depending on the temperature of your house. If your house is cold, it will take longer, and if it’s warm, it will take less time.
- Shape the Dough: After bulk fermentation, turn the dough onto the counter. Divide the dough into two equal portions using a scale or by eye. Shape each portion into a round ball and let it rest for 30 minutes. If the dough still feels tight after 30 minutes, let it rest for an additional 30 minutes.
- Prepare Loaf Pans: Use either non-stick pans, grease with butter and flour your pans, or line with parchment paper.
- Final Shaping: After resting, flip each dough ball over so the smooth side is down. Gently shape each loaf by folding in the sides and creating tension to form a strong oval loaf. For an optional seeded crust: lightly dampen the surface and dip into crushed sunflower seeds. Place the shaped dough seam side down into loaf pans. Repeat with the second loaf.
- Cold Proof: Cover the loaf pans and place both loaves in the fridge for 8-24 hours for a cold proof. The longer the cold proof, the more complex the flavor.
- Preheat the Oven: After the cold proof, preheat your oven to 500°F (260°C). Place a metal baking tray or muffin tin at the bottom of the oven to pour hot water into later to generate steam (this is optional but highly recommended for a crisp crust).
- Score the Loaves: Once the oven is preheated, take the loaves out of the fridge. Lightly flour the loaves and score them with a sharp knife or lame.
- Bake the Bread: Open the preheated oven and carefully place the loaves inside. If you added a steam tray, pour 1 cup of hot water into the vessel at the bottom of the oven immediately after placing the loaves in. Close the oven door to trap in the steam.
- Lower the Temperature: Drop the oven temperature to 375°F (190°C) and bake the bread for 40-45 minutes, or until the crust is golden and crispy.
- Cool the Loaves: Once baked, remove the loaves from the oven and place them on a cooling rack. Let them cool for at least 1 hour before slicing.
- Enjoy: Once cooled, slice your spelt and sunflower sourdough sandwich bread and enjoy with a generous amount of butter, or use it for sandwiches, toast, or any other delightful dish!
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