Sprouted Artisan Bread

I was taught to make basic bread before I can remember, and doing anything with dough brought enough satisfaction and motivation to more than make up for the accumulation of dirty dishes.

Nothing made my eyes glow in the kitchen like donning my small apron and mixing up a batch of bread. The mysterious qualities of flour, water, salt and yeast never ceased to fascinate and delight me. (That intrigue still continues to this day.)

I was perfectly content with this arrangement until, years later, I spent time in Europe. The crusty, caramel colored loaves with a clean, rich flavor had me immediately addicted. I came home loaded with as much bread as I could squeeze into my luggage, determined to learn to bake something with the same incredible taste and texture I had come to love.

This recipe is one I make several times a week, using different variations for fun. It has the thick, crispy crust and amazing flavor just like the small, artisan bakeries of Europe.

With a piece of bread in your hand you’ll find paradise under a pine tree. — Proverb


2 cups One Degree Organics Sprouted Spelt Flour
1 cup baking flour / white flour
1 1/4 tsp salt
1/4 tsp instant yeast
1 1/2 cup water


Mix dry ingredients thoroughly.

Add the 1 1/2 cup of water and mix well. A very sticky dough will form. Do not over-mix, simply ensure that everything is well-blended.

Move the dough to a clean bowl and cover with foil or plastic wrap. Let sit at room temperature for 8-12 hours.

After 8+ hours has elapsed, gently fold the dough over on itself in the bowl with a spatula. Prepare a well-floured board and scrape the dough onto it. With well-floured hands gently form the dough into a round/oval shape.

Cover with a loose towel and let rise for 1-2 hours.

Preheat oven to 500 degrees F. Place your dutch oven in the cool oven to heat up.

Once the dutch oven is fully heated and the dough is done rising, remove the dutch oven and carefully place the loaf inside. There are some variations you can do which will create different patterns on the bread:

– Placing the bread seam side up will create a rough, rustic look on the top of the loaf.

– Placing the bread seam side down will give a smooth top on the loaf.

– Using a knife you can slice patterns on the top which will give a nice variation.

Depending on your oven, let the bread bake with the lid of the dutch oven on for 20-25 minutes. Remove lid and bake for another 15 minutes or until golden brown.

Remove and let cool.

Some variations:
– Try using different combinations of flour (sprouted spelt or whole wheat, rye flour and ancient grains).
– Raisin, cinnamon and walnuts.
– Cranberry, lemon, cinnamon and walnuts.
– Dill and garlic.


  1. You did it! You made amazing looking artisan bread – with sprouted flour! Where can I get some of that is what I want to know! You guys are amazing! with admiration!!

  2. This recipe sounds delicious. Because of a recent diagnosis of gluten intolerance the sprouted wheat bread has filled my quest for a good tasting bread. I don’t understand the directions about heating the Dutch oven and the following steps. Please advise. Thank you for your time. J. Porter

    • Hi Judith, using the dutch oven is what gives the bread its nice rustic thick crust. It needs to be very hot when the bread is placed into it. This method of baking really makes great European style bread. Make sure your Dutch oven is cast iron and place it, with the lid on in the cool oven when you start it preheating. Give it a try and let us know how it turns out!

  3. Sondra: Thank you for your reply. I think I understand now. The dutch oven with the bread, is put back into the oven…. I am a baker, stymied for the moment because of the gluten problem and this sounds promising. Again, Thank you. JP

  4. Hi – I have just begun to experiment making my own bread with different flours especially sprouted spelt flour instead of wheat due to gluten sensitivities. What artisan flour do you think I should combine with the spelt for this recipe? I see I can use white flour but I’m trying to use lower gluten flours. Is rye a lower gluten flour?Also regarding the cast iron dutch oven, I have a stainless steel dutch oven that can go in the oven up to 500 degrees as this recipe calls for. Would this work or is the cast iron better?
    Thank you! Mary N.

    • Hi Mary, you are welcome to use any flour in place of the white flour but it may not rise as tall. Rye is typically much denser flour but you can also experiment with using different ratios of flours. I have only used a cast iron dutch oven and I think it tends to hold the heat better then other materials. Wishing you much success in the kitchen!

  5. I have tried your bread recipe several times with sharing loaves with friends. Everybody loves the recipe, including myself. Thank you. I do have a question. Using your recipe but substituting the dry yeast with my wet starter yeast, what would you recommend for the amount of my starter to the rest of your ingredients?

  6. Hi Sondra, I made the bread using this recipe but used all sprouted spelt flour and it came out very dense and somewhat dry; also didn’t rise as much (just as you said would happen). I see where you used just 2 cups of the spelt and 1 cup of all purpose white flour – is this addition of the all purpose flour what gives it a lighter texture? Would using the sprouted whole wheat with the spelt flour work better or do you still need that addition of the white flour in your opinion?

    Also, you mention combining other flours, have you tried any other variations of flours as an alternative to the 2/3 spelt and 1/3 all purpose?

    Thanks so much; sorry for so many questions but really want to bake a great tasting loaf.

    • Hi Mary, I’m sincerest apologies for the delay in response. We had a glitch in our system and some comments didn’t get posted.

      I’m sorry to hear the bread didn’t come out quite right for you. The organic white flour has a higher gluten content then the sprouted spelt flour so that will help give it a lighter, fluffier texture just like store bought artisan loaves. We’ve found that mixing the two flours gives a great textured loaf. If you don’t want to use the organic white flour you could use organic whole wheat flour. Also, how long are you letting it rise? Let me know if this helps. Hope your loaf turns out fabulous!

  7. Just discovered your site (though I’ve been using your sprouted spelt for a long time now!) and love these recipes. Have you ever tried using sourdough starter rather than yeast here? Would love to try that but wasn’t sure if anyone else had. Thinking maybe 1/4 to 1/2 starter in place of the yeast. Thanks!

    • Hi Amanda, We are so delighted to hear you have been enjoying baking with the sprouted spelt flour! We haven’t tried a sourdough starter with this recipe yet but it should work. Happy baking!

  8. Thank you for this. It’s my turn to make this bread! (I think Brianna got the recipe from you already and she made it in Africa, but hasn’t made it here, yet!) Maybe I can find some of that flour when I am in Canada this week.

  9. I have been making a sprouted spelt flour sourdough starter…I think it’s ready now(total newbie to sourdough in any form!). Has anyone used sourdough with your artisan recipe yet? I am so excited to have found this sprouted flour.

  10. I have been using your sprouted spelt flour in all my sourdough breads…its grand. I do not get an airy open crumb as one would with the traditional bread flours but that is ok by me…I use a clay baker or Dutch oven. Try it!

    • We are so thrilled to hear that, Margit! There is nothing as wonderful as homemade bread and your kitchen must smell so amazing with all your baking!

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