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5 from 9 votes

Peach Spelt Sourdough Bread

Delicious Peach Spelt Sourdough Bread, excellent breakfast bread filled with fresh peaches and touch of cinnamon.
Prep Time1 d
Cook Time55 mins
Total Time1 d 55 mins
Course: Main Course
Cuisine: American
Keyword: Sourdough
Servings: 8 servings
Calories: 249kcal
Author: Swathi (Ambujom Saraswathy)


  • For Leaven
  • 45 g Bread flour
  • 15 g spelt flour
  • 28 g active sourdough starter
  • 56 g water
  • For the dough
  • 420 g bread flour
  • 30 g spelt flour
  • Entire leaven
  • 337 g water
  • 9 g salt
  • 278 g peaches cubed
  • ½ teaspoon cinnamon


  • Prepare Leaven
  • Mix all the ingredients for leaven and set aside for about 6 hours.
  • Autolysis
  • In another bowl bread flour, spelt flour and water and mix well and 6 hours.
  • Bread dough
  • When leaven is ready mix with autolyzed flour mix to form as shaggy dough. Set aside for 30 minutes before adding salt.
  • After adding salt and set aside for another 30 minutes and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
  • While dough is resting chop the peaches and add cinnamon and mix well. Before shaping the dough incorporate only peaches into the dough ( no juices)
  • Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
  • Next morning pre-heat oven to 475 F Score the dough and transfer the dough into cold Dutch oven.
  • Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes
  • Enjoy



Calories: 249kcal | Carbohydrates: 50g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 124mg | Fiber: 3g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
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