The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Moist sourdough spelt linseeds milk bread

Moist sourdough spelt linseeds milk bread

Foodzeit's picture


Following the call of the ladies from Panissimo, who are organizing yet another great round of bread baking event, I am today using spelt flour to bake my newest creation of bread. This bread has been calculated with my bread calculator, which is getting better. I think I can release the final version soon.They asked us bread baking bloggers to use “ancient cereals” to bake our newest bread. I think what they meant is tradition cereals, flour or grains, which have been used over the centuries to bake bread. I am hoping that we are not asked to bake something with ancient flour that has surpassed its shelf life.

Immediately I thought about the only ancient flour that I can get in China, which is the spelt flour. Spelt flour is very aromatic and has this kind of a nutty flavor for which I like to use it in my breads. The spelt grain has been grown, cultivated and used for baking bread for many centuries. It’s a grain that belongs to the wheat family. Like wheat it contains gluten so in any recipe that contains wheat flour, it can be easily used as a substitute, the results should be similar, also concerning the texture of your baked goods.

So I wanted to make artisan sourdough bread that is a sure winner. As we love moist self-made sourdough breads, I was going up with the dough yield and baking my home-made bread in a bread baking form as the dough was too wet that to shape it free hand. I used milk as  liquid in this bread and here goes the recipe, enjoy baking it.


  • Rye Flour 107 g
  • Water 107 g
  • Rye Flour starter 10.7 g

Mix everything together to smooth dough without any clumps inside and let it rest in a covered bowl at 24-28°C for 14 – 20 hours. After your sourdough is ready, don't forget to take some starter away and keep it in the fridge for your next bread.

Swollen piece

  • Bruised wheat grains 45 g
  • Linseeds 45 g
  • Water 113 g
  • Salt 11.1 g

Immerse everything in the lukewarm water, cover it up and let them swell for 12 to 14 hours at room temperature.

Main dough

  • Rye Sourdough flour225 g
  • Swollen piece 214 g
  • Rye Flour 249g
  • Wheat / Spelt Flour 198 g
  • Semi skimmed milk 325 g
  • Dried yeast 2.1 g



Prep time11 hours, 40 minutes
Cooking time55 minutes
Total time12 hours, 35 minutes



Everything well together, cover the bowl up, put it in a warm place and let it rest for 45 minutes. After that, fold the dough 3 times in the bowl. Shape the dough into the shape of the inside of the bread baking form so it looks a bit like a big sausage. In the meantime butter a bread baking form with butter and pop the dough in the form. Cover it up and let the form rest in a warm place for another 60 minutes. At the end of those 60 minutes the yeast of the sourdough was working and increasing the volume of the bread but maximum two times. Before popping it in the oven, I am using the finger probing technique to see if the bread is ready to be baked now. Then I am taking water spraying to spray some water on top of the bread dough. Then I add black sesame seeds on the loafs and I cut both breads once in the middle.

In the meantime preheat the oven to 250 degrees Celsius. Then pop the bread form in the oven and pour a cup of water in the bottom of the oven. Actually, you can put a baking tray in the oven when you preheat it. This way you can pour the water in the tray instead of the bottom of the oven, it’s less messy. Anyhow the effect is the same, what you want is the hot steam. Now you bake the bread in the hot steam for 10 - 15 minutes. Then you open the oven, let the steam out (eventually take the baking tray out) and reduce the heat of the oven to 200 degrees Celsius. Continue baking the bread for another 35 – 40 minutes. Then pop the bread out of the form and spray some water on the bottom and the side of the bread. It the bottom and the top of the bread are still too pale, you can put the bread back in the oven and bake for another 5 minutes.


Floydm's picture

Really nice looking.  How was it?

Foodzeit's picture

..amazingly good IMHO. It is very moist and there is a mildness to it most likely through the usage of milk, that tones down the typical sourness of the bread, and a hint of nuttiness from the spelt flour in the background. I really really loved it and I will definitely have to bake it again. I love baking with spelt, I just wish the crumb would develop a  bit bigger.

dabrownman's picture

Well done.  i'm guessing it tasted great too! 

You should join in on hanseata's (karin) challenge bake she posted this week, similar but even more complicated with all the different grains. 

Happy baking

Foodzeit's picture

For the comment. Yes as you can see above it did taste really great. Karin is hosting a blog event? I will check it out right away. Thanks for the hint and happy baking to you too.

hanseata's picture

If you would join the challenge!

Your breads look very nice! I prefer spelt to whole wheat, too.

Nice to meet you at TFL, the baking worlds is smaller than it seems.





Foodzeit's picture

of baking seems small indeed and yes it's also good to meet a fellow German bread baker here on TFL. I won't be joining the challenge as too many ingredients are not available here :( But I follow the result closely and am curious on the many awesome loafs that you will be coming up with. Don't forget to put your bread on Panissimo, it suits this month topic of the usage of ancient flours...

hanseata's picture

Does everybody here, who writes a blog, know about the monthly showcase of breads in two cooperating European blogs?

A sibling of Wild Yeast, it reaches a more European audience. Everybody interested should check it out, it is really nice:

Panissimo:  Bread & Companatico

                   Indovina chi viene a cena                                            





Foodzeit's picture

for pointing this out, of course I should have introduced this monthly event first.Is there anything similar in the US except Wild Yeast?

hanseata's picture

but I don't know it - maybe other TFLers do?