Hello lovelies!

When I got my red pot for Christmas, I knew exactly what I wanted to do with it. One thing was my beef casserole and the other thing was this bread baked in a pot. I have worked with sourdough. I know that spelt doesn’t need sourdough, but I like its taste and I’m sometimes so bored of yeast. As spelt sourdough is hard to find, I just made one myself. That’s actually pretty easy, so give it a try! The bread itself has a moist crumb and a thick crust.

spelt and emmer loaf

For 1 loaf you need:

  • 350g spelt sourdough
  • 150g shredded emmer
  • 10g salt
  • 200g water
  • 200g white spelt flour
  • 100g whole emmer flour
  • 15g barley malt


The sourdough needs 4 days to ripen at room temperature. First, you mix 50 grams of spelt flour 1050 with 50 grams of water in a bowl. Then you cover it and ‘feed’ the sourdough every 24 hours with the same amounts of water and flour. After 4 days it should be bubbly and ready to use. Take around 50 grams of your sourdough and save it for future baking. Just pour it in a jar and store it in the fridge. One day before baking your bread, you should also prepare the shredded emmer. Put it in a pot with the salt and 200 grams of water and bring it to a boil. Let it simmer for around 5 minutes. Then cover it with a lid and let cool to room temperature over night.

The next day you put the sourdough, the cooked shredded emmer and all the other ingredients in a big bowl. Mix it with the dough hook until a nice and smooth dough forms. It now has to rest for 2 hours at room temperature. After one hour you can fold the dough to tighten it. Next you preheat your oven and the pot to 250°C. When the dough has rest for 2 hours, you have to round it, so it fits in the pot. Then carefully transfer it to the pot and put the lid on it. Bake the bread for about 40 minutes. After baking you should immediately get it out of the pot and let it cool on a baking rack.


Have fun!

XOXO, Stef

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