Sunflower Spelt Bread

An approachable loaf using whole grain Spelt flour
Prep Time 3 hours
Cook Time 30 minutes
Pre-ferment 18 hours
Course Side Dish
Servings 2 loaves



  • 167 grams Spelt Flour Whole Grain
  • 134 grams Water
  • 3 grams Instant Yeast


  • 304 grams Pre-ferment
  • 522 grams Spelt Flour Whole Grain
  • 349 grams Water
  • 7 grams Yeast
  • 14 grams Sea Salt


  • Mix together all ingredients for overnight pre-ferment.
  • Place pre-ferment in refrigerator overnight.
  • Add pre-ferment and all other ingredients to mixing bowl.
  • Mix into a shaggy mess with no dry bits of flour left.
  • Let sit for 10 minutes
  • Do four (4) sets of simple folds on dough every 10 minutes.
  • Let rest and bulk ferment for 30 minutes.
  • Dump dough out onto table and divide into two loaves.
  • Preshape into a rough ball of dough and bench rest for 20 minutes.
  • Flip over ball and pat gently into a square.
  • Fold towards the middle. Turn 90 degree and fold other side into the middle.
  • Mist loaf lightly with spray bottle of water and roll in a bowl of sunflower seeds.
  • Place into a loaf pan seam-side down and let rise for 30 minutes (or until loaf rises above lip of pan).
  • Bake for 10 minutes at 425 °F
  • Turn loaves around and continue to bake for 20 minutes at 375 °F


This one is a farmers market favorite. It’s an approachable loaf using whole grain Spelt flour. Several of our customers have gluten sensitivities and have never had any issues enjoying this Sunflower Seeded Spelt.
Keyword bread, whole grain