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Baking recipe · from the recipe book

Toasted Almond Rosemary Spelt Sourdough Boule

A nutty, mildly tangy spelt loaf studded with crunchy toasted almonds and fragrant rosemary, with a soft, even crumb for sandwiches and a deeply browned, crackly crust.

Toasted Almond Rosemary Spelt Sourdough Boule

Ingredients

  • 3½ oz100 gActive sourdough starter (100% hydration)fed and at its peak
  • 14 oz400 gWhole spelt flour
  • ¾ cup100 gBread flourplus a little extra for dusting, not counted
  • 1½ cups340 gWaterlukewarm, divided
  • ⅔ cup whole100 gAlmondstoasted and coarsely chopped
  • 2 tbsp30 gAlmond butter, no salt addedstirred smooth
  • 2⅛ tsp15 gHoney
  • 2½ tsp3 gDried rosemarycrumbled
  • 1¾ tsp11 gSalt

Steps

  1. About 5 hours before mixing, feed your starter with equal weights of bread flour and water from your own supply, separate from this recipe. At about 75°F (24°C) it should double, look bubbly and dome in 4 to 6 hours. Use the starter at its peak.
  2. While the starter rises, toast the almonds in a dry skillet over medium heat for 5 to 7 minutes, stirring, until fragrant and golden. Cool, then chop coarsely and set aside.
  3. In a large bowl, whisk the almond butter and the honey into 300 g of the water until smooth, keeping the remaining 40 g of the water aside. Add the spelt flour and the bread flour and mix until no dry patches remain. Cover and rest 45 minutes.
  4. Add the starter to the dough and squeeze it in with wet hands for 2 minutes. Sprinkle on the salt and the remaining 40 g of the water and squeeze and fold until the water is absorbed and the dough comes together, about 3 minutes. The dough is about 71% hydration and 2% salt, counting what the starter contributes.
  5. Scatter the rosemary and the toasted almonds over the dough and fold them in until evenly spread.
  6. Bulk rise covered at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours, do 4 sets of gentle stretch-and-folds 30 minutes apart, then leave the dough alone. It's ready when it has grown about 50%, looks domed and shows bubbles along the sides.
  7. Turn the dough onto a counter dusted with a little extra bread flour, pre-shape it into a loose round and rest 20 minutes. Shape it into a tight boule and set it seam side up in a basket or towel-lined bowl dusted with extra bread flour.
  8. Cover and cold proof in the fridge for 12 to 14 hours.
  9. Set the Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
  10. Turn the cold dough onto parchment, score the top, and lower it into the hot Dutch oven. Cover and bake 20 minutes.
  11. Remove the lid, lower the heat to 450°F (230°C), and bake 25 to 28 minutes more, until the crust is deep mahogany and the center reads 205°F (96°C).
  12. Cool the loaf on a rack for at least 2 hours before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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