One-Day Honey Spelt Sourdough Braid
My One-Day Honey Spelt Sourdough Braid is the kind of bread made to be set in the middle of the table and pulled apart while it’s still warm. It’s gently sweetened with honey, enriched with eggs, and made with spelt flour and sourdough starter for a soft, tender crumb that feels nourishing rather than heavy. This is a same-day loaf designed for real kitchens and real rhythms — mixed in the morning, baked in the afternoon, and shared without fuss. The lower baking temperature and unhurried approach let the bread bake evenly and stay moist, making it a reliable, comforting bread for family meals, holidays, or any day that needs something a little special.
Categories: Bread
Ingredients:
- 300 grams Active Starter
- 900 grams Fresh Milled Spelt Flour
- 240 grams Warm Water
- 120 grams Honey
- 100 grams Light tasting Olive Oil
- 4 large Eggs
- 18 grams Sea Salt
- 2 TBL Everything Seasoning .. Optional
Directions:
1. Mix (Morning)
In a large bowl, whisk together the sourdough starter, eggs, honey, oil, and water until smooth. Add the spelt flour and salt and mix until no dry flour remains. The dough should feel soft and slightly tacky, not stiff.
Cover and rest 20–30 minutes.
(This rest is important for spelt — it allows hydration without overworking the gluten.)
2. Gentle Strengthening
Over the next 90 minutes, perform 2 to 3 gentle stretch-and-folds, spaced about 30 minutes apart. The dough will become smoother and more elastic but will remain tender.
Avoid aggressive kneading — spelt gluten strengthens quickly and breaks easily if pushed.
3. Bulk Fermentation
Cover and let rise at room temperature until the dough increases by about 50–60%, looks airy, and feels alive when touched. Do not wait for a full doubling.
4. Shape
Turn the dough out and divide into strands for a braid (4–6 strands work best for a large loaf). Gently roll each strand, letting the dough rest briefly if it resists. Braid with light tension and place on parchment. We did a four strand with everything seasoning and seeded strands 1 and 3.
5. Final Proof
Let the loaf proof 60–75 minutes, until puffy but still clearly defined. A gentle press should spring back slowly, not immediately and not leaving a dent.
Spelt overproofs easily — it’s better to bake a little early than a little late.
6. Preheat
About 30 minutes before baking, preheat the oven to 325°F (165°C) with your baking surface (stone, steel, or clay base) inside.
Why 325°F instead of higher sourdough temperatures:
This loaf is enriched (eggs, honey, oil) and made with spelt, which sets and browns faster than wheat. A lower temperature allows the interior to bake through before the crust over-browns or locks expansion. This is especially important for one large loaf.
7. Egg Wash
Right before baking, brush lightly with egg wash (1 egg + a splash of water). Use a light hand — just enough for shine and even color.
8. Bake
Bake uncovered at 325°F for 45–55 minutes.
• Check at ~30 minutes
• If browning too quickly, place a lid or tent.
• The loaf is done at an internal temperature of 188–190°F (lower than lean sourdoughs, which typically bake to 205°F)
Why the lower internal temperature works:
Eggs and honey cause the crumb to set earlier, and spelt starches gel at a lower temperature. Baking hotter or longer drives off moisture and can dry or crumble the crumb.
9. Cool
Cool on a rack for at least 45–60 minutes before slicing.
Spelt continues to set as it cools; slicing too early can make it seem underbaked even when it isn’t.