Cold-risen spelt and wheat bread

Cold-risen spelt and wheat bread

Scandinavian Baking
2 loaves
Columbus Leth

Cold-risen dough is very easy, because it takes care of itself. You can leave this dough in the refrigerator for days; time will only enhance the flavour. I really like the taste of spelt, both in 100 per cent spelt breads and when mixed with wheat flour. You can replace all the plain flour with spelt if you like (but remember: spelt is not gluten-free).


Quantity Ingredient
200ml Wheat-rye biga
or 200ml Wholemeal biga
600ml cold water
20g fresh yeast
500g strong white flour, plus more to dust
300g wholegrain stoneground spelt flour
20g salt


  1. Mix the biga and water in a large bowl, crumble in the yeast, then add the flours and salt. Mix really well, using either a food processor fitted with a dough hook or a wooden spoon. The dough will be sticky. Cover the bowl with cling film and refrigerate overnight, or for at least eight hours.
  2. When you’re ready to bake, tip the dough out on to a floured work surface and leave it to rest at room temperature for about 30 minutes. Preheat the oven to 220°C and place a baking stone – or a sturdy, heavy-based baking sheet lined with baking parchment – inside.
  3. Kneading as little as possible, fold the dough into two long loaves. Place on two flat baking sheets and slash the tops of the loaves on the diagonal with a razor blade or sharp knife.
  4. Spray cold water in the oven to create steam and bake the loaves on the baking stone or lined baking sheet for 10 minutes, then reduce the oven temperature to 200°C and bake for another 25–30 minutes. (Or bake one after another, if that’s more convenient.)
  5. Leave to cool on a wire rack.
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