One of the most powerful things about sourdough baking is that it doesn’t require dozens of complicated ingredients. With the right technique and fermentation process, you can create beautiful bread using just a few natural components.
This Easy Spelt & Rye Sourdough Bread recipe is based on the 2 Hour Sourdough Method™, developed by Roberto Giammellucca from The Sourdough Science Academy. The method simplifies the sourdough process while still producing a deeply flavorful loaf with a crispy crust and soft interior.
This recipe uses spelt and rye flour instead of wheat flour, making it an excellent option for bakers who want to experiment with ancient grains.
Ingredients
This formula follows professional baker’s percentages to maintain consistent fermentation and hydration.
Ingredients List
- Water: 260 g
- Active Sourdough Starter: 180 g
- White Spelt Flour: 315 g
- Whole Rye Flour: 45 g
- Salt: 12 g
Baker’s Percentages
- Hydration: 75%
- White Spelt Flour: 90%
- Whole Rye Flour: 10%
- Sourdough Starter: 50%
- Salt: 2.5%
Using high-quality organic flour can significantly improve fermentation and flavour. You can find organic options in the academy shop here:
https://thesourdoughscience.com/shop/
For example:
Step-by-Step Method
This method is simple and beginner-friendly but still follows proper sourdough fermentation principles.
Step 1 – Mix Water and Starter
In a large mixing bowl:
- Add 260 g of water
- Add 180 g of active sourdough starter
- Mix together until the starter dissolves into the water.
Your starter should be active and bubbly before using it.
If you don’t yet have a starter, watch Roberto’s guide here:
Step 2 – Add the Flours and Salt
Add the following ingredients to the bowl:
- 315 g white spelt flour
- 45 g whole rye flour
- 12 g salt
Mix thoroughly until no dry flour remains and the dough becomes uniform.
Step 3 – Rest the Dough
Cover the bowl with:
- a damp towel, or
- plastic wrap
Allow the dough to rest for 1 hour.
This resting phase helps hydrate the flour and begin the fermentation process.
Step 4 – Stretch and Fold
Perform three rounds of stretch and folds, spaced every 20 minutes.
This technique strengthens the gluten network without heavy kneading.
If you struggle with dough structure, this guide explains common beginner mistakes:
https://thesourdoughscience.com/5-common-sourdough-mistakes-and-how-to-fix-them/
Step 5 – Shape the Dough
After the final stretch and fold:
- lightly shape the dough into an oval loaf
You can use a proofing basket to help maintain the shape.
Example tool:
https://thesourdoughscience.com/shop/bread-proofing-basket/
Step 6 – Check the Final Dough Temperature
This step is very important for fermentation control.
Check the Final Dough Temperature (FDT).
- If the dough temperature is around 27°C, place the dough directly in the refrigerator.
- If the dough temperature is below 27°C, leave it at room temperature for 30 minutes to 2 hours, depending on the room temperature.
Step 7 – Cold Fermentation
Transfer the dough to the refrigerator and allow it to ferment slowly for about 20 hours.
The fermentation window can range between:
12 hours – 30 hours
Cold fermentation develops deeper flavor and improves the structure of the loaf.
Step 8 – Preheat the Oven
When you are ready to bake:
Preheat your oven to 260°C (500°F) with a Dutch oven inside.
Preheating the Dutch oven is essential for oven spring.
Step 9 – Bake the Bread
- Bake the loaf covered at 260°C for 25 minutes
- Remove the lid
- Reduce oven temperature to 220°C (430°F)
- Bake uncovered for another 15 minutes
The crust should become deep golden brown.
Step 10 – Cool Before Slicing
Remove the bread from the oven and place it on a wire rack.
Allow the loaf to cool for at least 2 hours before slicing.
Cutting too early can destroy the crumb structure.
Why This Recipe Works So Well
This formula balances fermentation science with simplicity.
The combination of 90% white spelt and 10% rye flour creates a dough that:
- ferments efficiently
- develops rich flavour
- remains easier to digest
These principles are taught in depth at The Sourdough Science Academy, where Roberto Giammellucca teaches sourdough workshops across the Gold Coast and Brisbane.
Start Your Sourdough Journey Today
If you’re ready to begin, here are the best starting points:
Sourdough Services
Online Sourdough Shop
Connect With The Sourdough Science Academy
📍 Location: Coomera, Queensland, Australia
📧 Email: info@thesourdoughscience.com
📱 WhatsApp: +61 492 936 808
Connecting With Our Community
Learning doesn’t stop at one loaf.
On Instagram, you can DM “Starter” to get help fast.
Final Thoughts
Baking sourdough doesn’t need to be complicated.
With the right knowledge, a strong starter, and quality ingredients, anyone can bake nourishing bread at home.
This Easy Spelt & Rye Sourdough Bread Recipe is a perfect starting point, simple, healthy, and deeply satisfying.
And if you want to go deeper into the science and craft of sourdough, Chef Roberto Giammellucca and The Sourdough Science Academy are ready to guide you.
Because great bread is more than food.
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