Springtime Bread

Here’s a savory, moist spelt bread that’s just in time for spring. The dough is made from a rye sourdough and a spiced poolish. The spices in the poolish can be changed according to preference. In keeping with the season, the main dough can also be refined with sprouts.  

Sprouts are jam-packed with vitamins and minerals, helping to keep springtime tiredness away before it can even manifest itself. Moreover, cultivating sprouts is super easy, and it’s a ton of fun to watch the little buds as they grow. 

Here’s a whole list of plants that are popular to grow as sprouts:

  • Alfalfa (lucerne)
  • Fenugreek
  • Broccoli
  • Buckwheat
  • Watercress
  • Flaxseed
  • Radishes
  • Rucola (rocket)
  • Mustard
  • Sesame


For a dough weight of 1934g / 3 pieces, each 645g

Rye sourdough:

  • 50g Rye flour type 960
  • 60g Water
  •    3g Starter

DT: 25-27°C       Maturity time: 15-18 hours

Spiced poolish:

  • 150g Wholegrain spelt flour
  •   50g Wholegrain rye flour
  • 100g Spelt flakes or rye flakes
  • 450g Water15°C
  •   20g Honey
  •     3g Bread clover
  •     1g Yeast

Mix all ingredients together and let rise for 2-3 hours at room temperature, followed by 12-15 hours in the fridge at 4°C.

Main dough:

  • 113g Mature sourdough
  • 774g Mature spiced poolish
  • 700g Spelt flour type 630
  • 280g Water 15°C
  •   22g Salt
  •   10g Yeast
  •   20g Butter
  •   15g Psyllium husks


  • Mix all ingredients slowly for 7 minutes and then knead quickly for 3 more minutes. The dough should fall away from the sides of the mixing bowl (whoever wants to add in sprouts should only do so after the dough has been fully kneaded by slowly and careful mixing them in). 
  • Place the dough in an oiled tub. 
  • Fold after 30 minutes and then let rest for another 45 minutes.
  • After the dough has risen, divide it into three pieces of equal size. 
  • To form the dough, simply fold it together from all sides and then place seamside-down in a proofing basket. 
  • The loaves can proof either at room temperature or in the fridge at 4°C .
  • Once 2/3 proofed, tip the dough out of the basket and place into the oven at 250°C with strong steam. After 10 minutes reduce the temperature to 230°C and bake until well-browned. 
  • Total baking time for a loaf of 650g is c. 35-40 minutes.