Delicious spelt coconut sourdough bread is a delightful fusion of ancient grains and tropical flavors, combining the earthy nuttiness of spelt with the subtle sweetness of coconut.
Spelt, an ancient relative of modern wheat, is celebrated for its rich, nutty taste and high fiber content. Paired with the creaminess and hint of sweetness from coconut, the result is a loaf that is as wholesome as it is indulgent.
The sourdough fermentation process enhances the bread’s digestibility and imparts its characteristics tangy flavor and chewy texture. Whether toasted with a smear of coconut butter, paired with a savory topping, or enjoyed alone, spelt coconut sourdough bread is a versatile addition to any meal.
If you are looking for more coconut-based recipes like this check here.
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Ingredients
You need the following ingredients to make this delicious sourdough bread .
- Spelt flour: Organic spelt flour is used in the recipe.
- Sourdough Starter: 100% hydration sourdough starter.
- Bread flour: Artisan bread flour is used in this recipe. You can use any kind of bread flour.
- Rye Flour: Dark rye flour is used here; light rye can be used in this recipe.
- Coconut water: I used fresh coconut water, but you can use canned coconut water too.
- Salt: Bring out the flavor and control the rate of fermentation.
- Cardamom: I have used fresh cardamom pods. You can use a store-bought one.
- Coconut: I used desiccated coconut; you can use freshly grated coconut.
See recipe card for quantities.
Instructions to make this spelt coconut sourdough bread?
In a large bowl, add a sourdough starter, coconut water, bread flour, spelt flour, rye flour, coconut, and salt, mix well, and set aside.
After 30 minutes add salt and set aside for 1 hour and then do stretch and fold the dough.
- Step 1: Combine coconut water, sourdough starter, spelt flour, bread flour, rye flour, cardamom, and coconut.
- Step 2: Then add salt and 30 minutes.
- Step 3: After fermentation shape the dough and set it aside overnight in the refrigerator
- Step 4: Next morning score and bake.
Then after 2 hours stretch, fold the dough and set aside 1 hour and then shape the dough and refrigerate overnight.
Next morning score the dough and bake.
Variations
Instead of using desiccated coconut, you can use fresh coconut, adding nuts like almonds, and pistachios will make a tasty loaf too.
To give Tropical Flair: Add 1 teaspoon of lime zest and a handful of chopped dried pineapple.
For Savory Twist: Incorporate 1 teaspoon of garlic powder and a mix of herbs like rosemary or thyme.
Chocolate Coconut Delight: Add 50g dark chocolate chips for a dessert-style loaf.
Storage
This recipe uses fresh coconut water and desiccated coconut so use the bread within 2-3 days. If not try freeze the bread for long time use.
Top Tip
This recipe does not use any additional sugar, if you want to make it dessert-type bread add sugar both regular sugar as well as coconut palm sugar will work here.
| Ingredients | Baker’s percentage |
| Bread flour | 52% |
| Spelt flour | 43% |
| Rye flour | 5% |
| Sourdough Starter | 20% |
| Coconut water | 76% |
| Desiccated coconut | 2 % |
| Cardamom | 0.6% |
| Salt | 2% |
Baking Schedule
6.30 PM: Mix the flour (bread flour, rye flour, spelt flour) with coconut water, coconut, and cardamom. Set it aside.
7.00 PM. Add sourdough starter mix well and set aside.
7.30 PM: Add salt then add coconut water and set aside.
8.00 PM: Stretch and fold the dough.
10.00 PM. Do a second stretch and fold the dough!
11.00 PM: Shape the dough.
10.30 PM: Refrigerate the dough overnight.
Next morning
8.00 AM: Score and bake the bread.
I have made this bread as part of Bread Baker’s event.
Can I use store-bought coconut water to make this recipe? Yes, you can use store-bought coconut water.
Looking for other recipes like this? Try these:
Spelt Coconut Sourdough Bread
Delicious spelt coconut sourdough bread is a delightful fusion of ancient grains and tropical flavors, combining the earthy nuttiness of spelt with the subtle sweetness of coconut.
Servings: 12 pieces
Calories: 171kcal
Ingredients
- 1 ¾ cup 215g Spelt flour
- 2 cup 260g Bread flour
- ⅓ cup 25g Rye flour
- ½ cup 100g Sourdough Starter
- 1 ¾ teaspoon 10g salt
- 1 ½ cup 380g Coconut water
- ½ teaspoon cardamom
Instructions
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First make active sourdough starter
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Make Dough
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In a bowl, add coconut water (370g) and mix sourdough starter. Then add bread flour , spelt, rye flour, desiccated coconut, cardamom and mix . Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
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Then add salt and rest of coconut water (10g). Mix well and cover the dough again and set aside for an hour
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Stretch and fold.
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Then stretch and fold the dough after 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
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Shaping the dough
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After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. To this add nutmeg and cinnamon and mix in everything.
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Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
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Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
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Cold proof
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After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
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Score and Bake
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When you are ready to bake preheat oven to 475°F.
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Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
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Bake the bread at 475°F for 15 minutes.
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Turn the heat down to 450°F and cook for 15 minutes.
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After 15 minutes remove the top of the Dutch oven and rotate the pan.
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Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
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If you want a crackling crust after switching off the oven keep oven door ajar and keep the bread inside.Once the bread comes out of the oven enjoy it with some butter.
Nutrition
Calories: 171kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 372mg | Potassium: 107mg | Fiber: 4g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.