Spelt & millet sourdough bread

18. April 2022

Inspired by a bread I bought from a bakery called “Hofpfisterei” I try since some time to make my own version of it. The crumb is super tender and I love the extra vitamins one gets thanks to the millet added.

For my version I have decided to use a mixture of white and whole spelt flours. The bright color from the millet gives this bread its special look. The bread uses only sourdough starter, as my sourdough starters are very active at the moment. It is however also possible to add a tiny bit of fresh yeast in order to accelerate fermentation times or need to use a not so active sourdough starter. You will find more details in the recipe down below.

Millet: the Quinoa from Europe

Millet is very similar to Quinoa in the way it can be cooked and also when comparing their vitamins. Millet comes currently very often from Europe, while Quinoa needs to get imported mostly from South America. I also try to include a diversity of grains in my diet. I love to eat different foods and get better nutrition as each grain or food has its own vitamine spectrum.

Ready in 1 day

This bread is specially convientient, when the bread is empty and one needs a fresh one soon. The refreshment of the Lievito Madre takes 3 hours at 28°C, the bulk fermentation takes 2 hours and the final fermentation takes 3 hours at room temperatur (in my case 23°C). This bread is therefore lastest after 9 hours ready to eat (6 hours if you use sourdough discards and the additional yeast). 

You will find more recipes using sourdough under the category sourdough breads.

Do you need ideas of what to do with your sourdough discards? Then have a look at the category breads using sourdough discard and sweet recipes using sourdough discard.

If you have any question or would like to tell me how my recipe turned out, I would love it if you would leave a comment down below. Have fun and enjoy!

 Time schedule 1

 Day before

19:00h Feed Lievito Madre & cook millet

22:00h Place Lievito Madre in the fridge

 Baking day

07:00h Knead main dough

09:00h Fill dough in the baking tin

12:00h Bake bread

 Time schedule 2

 Baking day

07:00h Feed Lievito Madre & cook millet

10:00h Knead main dough

12:00h Fill dough in the baking tin

15:00h Bake bread

Spelt & millet sourdough bread

 This spelt and milled bread has a super tender crumb and also extra vitamins thanks to the added millet. For my version I have decided to use a mixture of white and whole spelt flours. The bright color from the millet gives this bread its special look. The bread uses only sourdough starter; however I explain in the recipe how much yeast to use in case you want to bake the bread faster or need to use a not so active sourdough starter.
Working time30 mins
Waiting time8 hrs
Total time8 hrs 30 mins
Ergibt: 1 bread à 600g (baking tin with size 16x10x8,5cm)


Cooked millet

  • 60 g millet
  • 180 g water

Main dough

  • Cooked millet
  • 70 g white spelt flour
  • 120 g whole spelt flour
  • 150 g Lievito Madre alternative: 200g sourdough starter
  • 145 g water if using a sourdough starter use only 95g of water
  • 7 g honey
  • 7 g oil
  • 8 g salt
  • 2 g fresh yeast (optional)


Cooked yeast

  • Place millet and water in a pot. Cover with a lid and bring to a boil.
  • Cook at low heat for 15 minutes until all water has been soaked up. Let cool to room temperature with the lid on.

Main dough & bulk fermentation

  • Knead all ingredients together. The dough is soft but should have stability. Begin using only 80% of the water and add a bit at a bit in case you thing the dough is too dry.
  • Place in an oiled proofing box and let rest at room temperature until it doubles in size (in my case it took 2 hours at 23°C).

Final fermentation

  • Butter and flour a baking tin.
  • Place the dough onto a floured surface and shape into a roll. Place in the baking tin.
  • Let rest at room temperature for about 3 hours at 23°C until it reaches the top of the baking tin. It should start to get flat on the top and get the first holes on the surface (have a look at the picture).


  • Bake at 230°C with steam for 10 minutes.
  • Reduce the heat to 210°C and bake for further 40 minutes leaving the steam in. At this point the internal temperature should already be higher than 97°C, when the bread is fully cooked. In case your bread hasn't reached this temperature yet, keep baking further until it reaches it.
  • Remove from the baking thin and let further 10 minutes with the oven off for a better crust (this step is optional).


If you decide to use another baking tin, you need to recalculate the amount of each ingredient. Also the baking time is different. To make sure that your bread is fully baked I like to measure the inside temperature of the bread. 

Further recipes

Knowledge area


Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.


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