I have a new favorite bread! This country bread could also be called all-in-one bread. It is fluffy and soft, like a wheat bread, aromatic, like a spelt crust and moist like a farmhouse bread. It is a pure sourdough bread that does not require any yeast. You can bake either one large or two small loaves with the specified amount of dough. I prefer to bake two small loaves at the moment. We eat one straight away – the other is either given as a gift or frozen. That way we can cut into a fresh loaf of bread more often.

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Special ingredient: malted rye flour

Malt flour is a real secret ingredient! It accelerates the fermentation process and the texture of the dough and ensures a balanced taste and a nice crispy crust. Baking malt consists of germinated grains that are gently dried and ground. You can also use barley or wheat malt instead of rye malt. If you don’t have any malt, you can simply replace it in the recipe with wholemeal flour and a teaspoon of honey and the country bread will still be delicious. Happy baking!

What you need for two small cottage loaves with spelt flour and sourdough

• Pour double the amount of water over the flour and mix. The heat causes the flour to gelatinize and absorb more water. This makes the finished bread juicier and keeps it fresh for longer.
• Rye meal: I grind my own rye meal in a grain mill. I use a coarser grind than for wholemeal flours. Freshly ground flours have more flavor and more nutrients, but of course you can also use store-bought meal for your brew. You can also replace the rye meal with wholemeal rye flour.
• Wheat flour: I have used brown floour (wheat flour 1150) for this recipe. You can also use bread flour (wheat flour 550) instead.
• Wholegrain spelt flour: I grind my wholegrain flour fresh, just like the rye meal. I prefer to grind it as finely as possible. This allows you to get the taste and nutrients from the wholemeal flour and the bread is still as soft and fine as white flour.
• Malted rye flour: Malt flour consists of germinated grain that is dried and ground. It is used to refine the taste and improve the crust. If you don’t have malt flour to hand, you can replace it with wholemeal flour and a teaspoon of honey.
• Sourdough starter ensures that the bread is fluffy and moist and stays fresh for a long time.

Baking with sourdough – cultivating and caring for sourdough starter

You can use either wheat sourdough or rye starter for this recipe. I use a universal sourdough for all types of flour. I feed my sourdough with equal parts water and flour. If you use a different mixing ratio, you will need to adjust the amount of water in the recipe.

The sourdough does not need to be freshly fed for this recipe, but it should not have been more than a week since it was last refreshed. The longer your sourdough has not been fed, the longer the dough usually needs to rest.

If you don’t have a sourdough yet, I’ve put together some methods for growing your own starter here.

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• The perfect yogurt bread with sourdough
• Using stale bread: Fresh sourdough bread with stale bread without yeast
• Recipe for the Best Rustic Sourdough Farmhouse Bread
• Easy Homemade Sourdough Potato Bread

Helpful tools – My recommendations

✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨

• A grain mill* for freshly ground wholemeal flour.
• A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
• A kitchen scale*.
• With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
• You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
• You can bake beautiful loaves with proofing baskets. There are round proofing baskets* and oval proofing baskets*. If you want to bake several loaves at the same time, I would recommend oval baskets. They take up less space in the fridge and oven.
• A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
• Baking steel* or baking stone to make your bread, rolls and pizza nice and crispy.
• When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the cast iron pot has the perfect climate.
• A cooling rack* for bread, rolls and waffles.
• A stainless steel kettle* with different temperature settings for soaked ingredients.
• A sharp bread knife*.
• A stainless steel toaster* for slices of bread, toast and rolls.

You can find more product recommendations here.

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Healthy Sourdough Oatmeal Bread with Spelt

I based this spelt and oat bread on my seeded bread. It only contains four ingredients: Rolled oats, wholegrain spelt flour, salt and sourdough starter (and water, of course). The wholegrain bread is fluffy and moist without yeast. Thanks to the wholegrain flour and…

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Recipe for Sourdough Cottage Loaf

This country bread could also be called all-in-one bread. It is fluffy and soft, like a wheat bread, aromatic, like a spelt crust and moist like a farmhouse bread. It is a pure sourdough bread that does not require any yeast. You can bake either one large or two small loaves with the specified amount of dough.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

resting time 14 hours hrs 30 minutes mins

Total Time 15 hours hrs 10 minutes mins

Course sourdough bread

Servings 2 small loaves

Ingredients

  

Soaked ingredients

• 50 g coarsely ground rye flour
• 100 g hot water

dough

• Soaked ingredients
• 300 g wheat flour all purpose flour (or type 550)
• 300 g whole grain spelt flour
• 25 g malted rye flour
• 120 g sourdough starter
• 400 g cold water
• 1½ tsp. salt

Instructions

 

Day 1

• Pour boiling water* over the rye meal. Stir the mixture, cover and leave to cool to room temperature.
• For the dough, mix the cooled flour mixture with salt, wheat and spelt flour, rye malt, water and sourdough starter.
• Cover the dough and leave to rest for about four hours until the dough has doubled in volume. Stretch and fold the dough every 30 minutes or so during the first two hours.
• Turn the dough out onto a work surface and divide into two equal parts using a dough scraper*. To prevent the dough from sticking, you can moisten your hands and the work surface with a little water.
• To shape the dough round, take the edge of the dough and fold it towards the center of the dough until you have a round loaf that is tensioned on the bottom.
• Place the dough, tensioned side down, in a floured proofing basket*.
• Cover the proofing basket* with a tea towel and place in the fridge overnight or for eight to ten hours.

Day 2

• Preheat the oven with a baking stone* and steam tray, consisting of a stainless steel oven dish* and lava stones*, to 270 ℃ hot air and bottom heat.
• Place the dough pieces on the baking stone*, dust with flour and cut with a baker’s knife.
• Turn the oven down to 230 ℃, place the loaves in the oven and add steam.
• Bake the loaves for 20 minutes with steam, then let the steam escape and finish baking the loaves for 20 minutes at 200 ℃.
• Allow the loaves to cool completely before slicing.

Notes

Malted rye flour: Malt flour consists of germinated grain that is dried and ground. It is used to refine the taste and improve the crust. If you don’t have malt flour to hand, you can replace it with wholemeal flour and a teaspoon of honey.

Sourdough starter: I feed my sourdough with equal parts water and flour. For the flour, I usually use a mixture of wheat flour and wholemeal rye flour. If you feed your sourdough in a different ratio, you may need to adjust the amount of water in this recipe.

Keyword easy, healthy, no kneading, no yeast

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