Easy Honey–Silan Spelt Sourdough with a Touch of Rye

There’s something deeply grounding about baking with ancient grains this time of year. As the air cools and kitchens fill with warm, toasty smells, a loaf like this feels almost meditative. This honey–silan spelt sourdough is the kind of bread that invites you to slow down — simple, nourishing, and quietly full of character.

It’s built mostly on spelt flour — an ancient grain rich in protein, magnesium, and B-vitamins — giving a nutty flavor and a slightly tender crumb. A small amount of white bread flour keeps the loaf light, while a spoonful of rye deepens flavor and adds soluble fiber for better satiety and more stable energy. The honey and silan (date syrup) bring gentle sweetness, minerals, and antioxidants that balance sourdough’s tang naturally, so the result is flavorful but never sharp or bitter.

Perfect for Thanksgiving breakfasts, holiday sandwiches, or a warm slice with salted butter on a slow weekend morning.

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Recipe

Yields: 1 medium loaf (about 12 slices)

Calories per slice: ~150 kcal

Total time: ~7 hours (45 minutes active, 6 hours fermentation and proofing, 45 minutes baking and cooling)

Easy Honey–Silan Spelt Sourdough with a Touch of Rye

🥣 Ingredients

Flours

• 2¾ cups (350 g) whole spelt flour

• ¾ cup + 2 tbsp (120 g) bread flour

• 3 tbsp (30 g) rye flour (optional but recommended for moisture, flavor, and fiber)

Leavening & Hydration

• ½ cup (100 g) active sourdough starter (100% hydration)

• 1⅓ cups (320 g) water, room temperature

Flavor & Texture

• 1½ tbsp honey

• 1½ tsp fine sea salt (about 8 g)

• 2 tsp silan (date syrup) — or up to 3 tsp for deeper sweetness

• 2 tsp olive oil or melted butter (optional, for a softer crumb)

👩‍🍳 Instructions

1. Autolyse (morning): In a large bowl, mix the spelt, bread, and rye flours with the water and sourdough starter until no dry patches remain. The dough will be sticky and rough — that’s perfect. Cover and rest for 45–60 minutes to hydrate the grains and start gluten development.

2. Add salt, silan, and oil: In a small cup, mix together the salt, silan, olive oil (or melted butter), and 1 tablespoon warm water to make a thin syrup. Pour it over the dough and gently squish and stretch to incorporate evenly. If the dough feels tight or resists folding, rest it for 10–15 minutes before continuing. If it feels smooth and elastic, move straight into the bulk fermentation.

3. Bulk fermentation: Over the next 3–4 hours, perform 3–4 gentle stretch-and-folds every 30–40 minutes. Keep the dough covered and warm (ideally around 75–78°F). It should gradually smooth out and become slightly puffy with small air bubbles.

4. Shape and proof: Lightly flour your work surface and shape the dough into a round or oval loaf, creating gentle surface tension. Place it seam-side up in a floured banneton or bowl lined with a towel. Cover and proof at room temperature for 1½–2 hours, until it looks airy and relaxed.(Optional: for a lighter texture and more digestible loaf, refrigerate overnight and bake the next morning.)

5. Bake: Preheat the oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Gently turn your dough onto parchment, score it, and transfer into the hot pot. Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until the crust is deep golden and crisp. Cool at least 1 hour before slicing.

🌾 Nutritional Value (per slice, 1/12 loaf)

• Calories: ~150 kcal

• Protein: ~5 g

• Carbohydrates: ~27 g

• Fiber: ~2.5 g

• Sugars: ~3 g

• Fat: ~1 g

• Sodium: ~150 mg

• Micronutrients: Magnesium, phosphorus, and B-vitamins from spelt; potassium and antioxidants from silan and honey.

Health Benefits: Spelt brings more protein and minerals than modern wheat and supports steady energy through its complex carbs. Rye adds soluble fiber that can help with satiety and a gentler blood-sugar response. Silan (date syrup) is naturally rich in antioxidants and minerals, offering a lower-glycemic alternative to refined sugars. Combined with long fermentation, this bread can be easier on digestion for many — though it still contains gluten and isn’t suitable for celiac disease.

🥖 Storage Instructions

• Room temperature: Store in a breathable linen or paper bag up to 2 days.

• Freezer: Slice and freeze in a sealed bag for up to 2 months; reheat directly from frozen in a toaster or oven.

• Avoid refrigeration: It accelerates staling and toughens the crumb.

Mix honey water and sourdough

Mix honey water and sourdough

Autolyse

Autolyse

Mix oil salt and silan

Mix oil salt and silan

After autolyse

Incorporate salt oil water and silan

Mix well

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Start stretch and fold (bulk fermentation)

Shape and final proof

Shape and final proof

Shape and final proof

Heat Dutch oven

Final proofing

Place on parchment and score

Place on parchment and score

Bake

Bake uncovered

Enjoy

Shop my favorites:

Great Dutch Oven

Really cute baking kit

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Prompt

Here's how I used ChatGPT to create this "Easy Honey–Silan Spelt Sourdough with a Touch of Rye" recipe:

I already knew I wanted to make spelt sourdough. So I asked ChatGPT:

I want to make spelt sourdough bread. I tried to make just spelt with yeast buns. Delicious but a bit too dense for my liking. Can you create a recipe for sourdough bread with mostly spelt but also some white flour just so it won't be that dense? Incorporate rye if it makes sense but only if it does. I also want it sweetened with honey so it will be truly delish and not bitter or tangy

ChatGPT gave me the recipe:

Perfect — you’re describing a beautifully balanced loaf: nutty and wholesome from the spelt, but not heavy or overly earthy. A touch of white flour lightens the crumb, and a little honey rounds out the sourdough’s acidity into something mellow and cozy. Rye can play a role too, but just a small amount — it supports fermentation, deepens flavor, and keeps the loaf moist, without making it dense.

Here’s the recipe I’d suggest:

🍯 Light Honey Spelt Sourdough Bread

A soft, mildly sweet sourdough loaf with the nutty aroma of spelt and a hint of honey — perfect for breakfast toasts or sandwiches.

Yields: 1 large loaf (about 12 slices)Fermentation: Overnight (10–12 hours)Total Time: ~15 hours (mostly inactive)

🥣 Ingredients

Flours

• 350 g whole spelt flour (70%)

• 120 g bread flour (24%)

• 30 g rye flour (6%) – optional, but recommended

Leavening & Hydration

• 100 g active sourdough starter (100% hydration, fed with spelt or bread flour)

• 320 g filtered water, room temperature (adjust slightly depending on humidity/flour)

Flavor & Texture

• 1½ tbsp honey (about 30 g)

• 8 g fine sea salt (about 1¼ tsp)

Optional for softer crust: 10 g olive oil or melted butter

⏱️ Step-by-Step Instructions

1. Mix the dough (Autolyse)

In a large bowl, combine:

• 320 g water

• 100 g active starter

• 1½ tbsp honey

Stir until mixed. Add:

• 350 g spelt flour

• 120 g bread flour

• 30 g rye flour

Mix with your hands or a spatula until no dry flour remains. Cover and let rest for 45–60 minutes.(This rest helps gluten develop naturally before adding salt.)

2. Add salt

Sprinkle the salt over the dough. Mix by pinching and folding it in with wet hands until incorporated.Rest 15 minutes.

3. Bulk fermentation (folds + rise)

Over the next 3–4 hours at room temp (22–25°C / 72–77°F), perform:

• 3–4 sets of stretch-and-folds every 30–45 minutes.Each time, gently stretch one side of the dough and fold it over itself.

After the last fold, cover and let the dough rest undisturbed until it’s puffed, jiggly, and about 60–70% larger.

4. Shape

Lightly flour your work surface. Turn out the dough, gently shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a floured towel.

5. Cold proof

Cover and refrigerate for 10–12 hours (overnight).This develops flavor and makes scoring easier.

6. Bake

Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.

When ready:

• Remove dough from the fridge.

• Score the top with a sharp blade.

• Carefully transfer to the hot Dutch oven.

Bake:

• 20 minutes covered

• 20–25 minutes uncovered, until deep golden brown and hollow-sounding when tapped.

Cool on a rack for at least 1 hour before slicing.

🍞 Notes & Adjustments

• Sweeter version: Increase honey to 2 tbsp (40 g) — the sweetness won’t overpower the sourness, just round it off.

• Softer crumb: Add 10 g melted butter or olive oil at step 2.

• More tang: Proof slightly longer before refrigeration.

• Less tang: Use a young starter (fed 4–6 hours before mixing).

🧠 Why this ratio works

Spelt’s gluten is fragile, so the bread flour provides enough elasticity to trap gas and create a more open crumb.A touch of rye adds fermentation power without heaviness.Honey balances acidity and adds natural moisture retention — your loaf stays fresh longer.

🧾 Nutrition (per slice, ~12 slices)

• Calories: ~165 kcal

• Protein: 5.5 g

• Carbs: 31 g

• Sugars: 2.5 g

• Fiber: 3 g

• Fat: 1.2 g

• Sodium: 165 mg

Would you like me to adapt this for hand-mixing only (no Dutch oven) — e.g., using a regular loaf pan or oven tray setup — for easier weekday baking?

I initially thought I have enough time same day:

Can I do same day fermentation outside instead of overnight? 

ChatGPT said I could do same day:

Yes — absolutely, you can make this spelt sourdough same-day. You’ll just need to tweak the fermentation schedule so the flavor develops fully and the dough structure sets up properly without the long cold proof.

Here’s exactly how to pull it off:

🌤️ Same-Day Spelt Sourdough with Honey

Goal: Get full fermentation, balanced flavor, and an airy crumb without overnight refrigeration.Estimated total time: ~7–8 hours (start morning, bake late afternoon)

🕒 Revised Timeline

8:00 AM – Feed starterFeed your sourdough starter early so it’s bubbly and doubled by mid-morning.You’ll want it very active when you start mixing.

11:00 AM – Mix (autolyse)Combine:

• 320 g water

• 100 g active starter

• 1½ tbsp honey

Stir to dissolve, then add:

• 350 g spelt flour

• 120 g bread flour

• 30 g rye flour (optional)

Mix just until no dry bits remain.Cover and rest 30–45 minutes.

11:45 AM – Add salt + optional butter/oilAdd 8 g salt (and 10 g butter/oil if using).Mix by hand or with a spoon until salt is evenly incorporated.Rest 15 minutes.

12:00 PM–3:30 PM – Bulk ferment (3½ hours total)Perform 3–4 stretch-and-folds during the first 2 hours (every ~30–40 min).Then leave it undisturbed for the remaining time.

👉 You’ll know it’s ready when it’s noticeably puffy, has visible bubbles along the sides, and jiggles when you tilt the bowl.

If your kitchen is cooler (below 72°F / 22°C), extend by 30–60 minutes.If warmer (above 78°F / 25°C), check earlier.

3:30 PM – ShapeLightly flour your surface, gently shape into a boule or oval, and place seam-side up in a floured proofing basket or lined bowl.

3:45 PM–5:15 PM – Final proofLet rest at room temperature (75–78°F) until it feels airy and springs back slowly when poked.~1.5 hours is typical.

If your kitchen is hot, you may need only 1 hour.

5:15 PM – Preheat ovenPreheat your Dutch oven to 475°F (245°C) for 30 minutes.Keep the dough covered during this time.

5:45 PM – Bake

• Flip dough onto parchment, score it, and load into the hot Dutch oven.

• Bake 20 min covered, then 20–25 min uncovered until deep golden brown.

💡 Tips for Success

• Warm environment: Sourdough thrives around 76°F (24°C). If your kitchen’s cool, place the bowl in a turned-off oven with the light on or wrap it in a towel.

• Don’t rush the bulk ferment. With spelt’s weaker gluten, it needs full gas development to lift properly.

• Flavor: Same-day bread will be milder (less tangy) — perfect for your goal of a honey-sweet, gentle flavor.

Would you like me to adjust this schedule specifically for a cooler kitchen (around 70°F / 21°C)? The timings shift a bit, and I can outline exactly how to keep fermentation on track without over-acidifying the spelt.

The instructions included feeding times which made less sense for me because I already fed my starter:

Actually I fed it last night it was nice and active at 7 am when I did the autolyse (everything but the salt step)

ChatGPT adjusted:

Perfect — you’re right on track then. Starting the autolyse at 7 AM with an already active starter is a great move, especially for a same-day loaf.

Here’s how you can proceed from where you are now:

✅ Current Status Recap

• 7:00 AM — You mixed flour, water, honey, and active starter (autolyse, no salt).

• It’s been resting since then (likely ~45–60 min now).

🧂 Next Step (now)

Add salt (and optional butter or olive oil).Use:

• 8 g fine sea salt

• (Optional) 10 g melted butter or olive oil for a softer crumb

Mix by hand using a pinch-and-fold motion until the salt is well incorporated.Rest 15 minutes.

🕒 Bulk Fermentation Plan (same-day)

You’ll now enter the main fermentation phase.Here’s a timing layout that works beautifully if your kitchen is ~72–76°F (22–24°C):

Time	Action
~8:15 AM	1st stretch and fold
~9:00 AM	2nd stretch and fold
~9:45 AM	3rd stretch and fold
~10:30 AM	4th (optional) if dough still feels slack
10:30 AM–12:30 PM	Let it rise undisturbed — should puff up, look smoother, and have bubbles at edges

By 12:30 PM, the dough should be noticeably airy and increased by about 60–70%.

If your kitchen is warmer, it may be ready by 11:30–12.If cooler, let it go until about 1 PM.

🥖 Shape & Proof

• Gently shape into a boule or oval.

• Place seam-side up in a floured proofing basket or lined bowl.

• Cover loosely and let it proof for 1½–2 hours at room temp — until it slowly springs back when pressed.

This should land you around 2:30–3 PM for baking prep.

🔥 Bake

Preheat your oven (with Dutch oven inside) at 475°F (245°C) for 30 minutes.Bake around 3:00–3:30 PM:

• 20 minutes covered

• 20–25 minutes uncovered until golden brown

Cool at least 1 hour before slicing (hard, but worth it).

🍯 Flavor profile

Because your starter was at full strength early and you’re skipping the cold retard, this loaf will:

• Be mildly sweet and nutty, not tangy

• Have a lighter, more open crumb (thanks to early strength in fermentation)

• Smell amazing — honey and spelt pair beautifully during a warm ferment

Would you like me to note what signs to visually look for if the dough is ready early or needs longer at each stage? (Spelt can move faster than wheat depending on starter strength.)

I decided last minute to add Silan:

During the salt phase, should I add a bit of Silan? I feel like that might be delish

ChatGPT encouraged me:

Oh — absolutely. That’s a fantastic idea.

A touch of silan (date syrup) during the salt phase will bring a beautiful round sweetness, a hint of caramel depth, and subtle fruity warmth that complements spelt’s nuttiness perfectly.

Here’s how to work it in cleanly without throwing off the dough balance:

🍯 How to Add Silan

When you do the salt step:

1. Dissolve your 8 g salt and about 1–1½ tsp (7–10 g) of silan in a tablespoon of warm water — just enough to loosen it.

2. Pour that mixture over the dough and use your hands to squish and fold it in gently.

That method keeps hydration consistent and spreads the syrup evenly without streaks.

💡 Notes

• Keep the honey from the base recipe — the mix of honey + silan gives a layered sweetness (honey for floral top notes, silan for depth).

• Don’t exceed ~15 g silan total unless you want a more dessert-like loaf — it can slightly soften gluten and slow fermentation if overused.

• Expect the crust to brown faster thanks to the natural sugars, so you might uncover your Dutch oven 5 minutes earlier or reduce the final bake temperature to 465°F (240°C).

🌾 Flavor payoff

The result will be a golden, fragrant loaf with:

• gentle sweetness

• deeper color

• a subtle “warm molasses” aroma without bitterness

It’s very Israeli in character — spelt + silan + honey is a trio that sings together.

Would you like me to slightly rewrite the recipe (ingredients and method) to include this silan variation clearly — so you can use it next time without guessing ratios?

I dislike small gram quantities, easy to get wrong:

Can you give me salt and Silan quantities in tsp? Please rewrite the recipe for easier access at bottom of chat

ChatGPT made adjustments:

Perfect — here’s your streamlined version of the same-day, honey–silan spelt sourdough so you can follow it easily next time. Everything’s in tsp and tbsp where possible.

🍯 Honey–Silan Spelt Sourdough Bread (Same-Day Version)

Soft, slightly sweet, and beautifully nutty — this loaf balances spelt’s earthy flavor with a hint of honey and date syrup for warmth. Great for breakfast or light sandwiches.

Yields: 1 large loaf (about 12 slices)Total Time: ~8 hours (mostly hands-off)

🥣 Ingredients

Flours

• 2¾ cups (350 g) whole spelt flour

• ¾ cup + 2 tbsp (120 g) bread flour

• 3 tbsp (30 g) rye flour (optional, but recommended for moisture and flavor)

Leavening & Hydration

• ½ cup (100 g) active sourdough starter (100% hydration)

• 1⅓ cups (320 g) water, room temperature

Flavor & Texture

• 1½ tbsp honey

• 1½ tsp fine sea salt (about 8 g)

• 2 tsp silan (date syrup) — or up to 3 tsp for richer flavor

• Optional: 2 tsp olive oil or melted butter for a softer crumb

⏱️ Instructions

1. Morning – Mix (Autolyse)

In a large bowl, whisk together:

• 1⅓ cups water

• ½ cup active starter

• 1½ tbsp honey

Add all the flours. Mix by hand until no dry spots remain.Cover and rest for 45–60 minutes.

2. Add Salt + Silan

In a small cup, stir together:

• 1½ tsp salt

• 2 tsp silan (and optional 2 tsp butter or oil)

• 1 tbsp warm water

Pour this mixture over the dough.Using wet hands, pinch and fold until it’s evenly incorporated.Rest 15 minutes.

3. Bulk Fermentation (3–4 hours total)

Do 3–4 gentle stretch-and-folds during the first 2 hours (every ~30–40 minutes).Then let the dough rest untouched for 1–2 more hours until it’s:

• noticeably puffy

• bubbly around the edges

• increased in volume by about 60–70%

4. Shape

Turn the dough onto a lightly floured surface. Shape into a round or oval.Place seam-side up in a floured banneton or towel-lined bowl.

5. Proof

Cover and let proof at room temp (75–78°F / 24–26°C) for 1½–2 hours,until the dough springs back slowly when poked.

6. Bake

Preheat oven (and Dutch oven, if using) to 475°F (245°C) for 30 minutes.

Transfer dough seam-side down onto parchment.Score the top and bake:

• 20 minutes covered, then

• 20–25 minutes uncovered, until deep golden brown.If the crust browns too fast (because of the honey/silan), reduce to 465°F (240°C) for the last 10–15 minutes.

Cool at least 1 hour before slicing.

🍞 Flavor Notes

• Honey adds floral sweetness and helps browning.

• Silan gives subtle date-caramel undertones.

• The balance of spelt, white, and rye keeps it light yet flavorful.

🧾 Approx. Nutrition (per slice, 1 of 12)

• Calories: ~170 kcal

• Protein: 5.5 g

• Carbs: 31 g

• Sugars: 3 g

• Fiber: 3 g

• Fat: 1.2 g

• Sodium: 165 mg

Would you like me to also include a “what to look for” visual guide (how the dough should look and feel at each stage — especially bulk and proof)? That’s especially helpful with spelt, since it can overproof fast.

I wasn't sure when to add the oil:

How about the oil? During Silan salt phase?

ChatGPT explained:

Exactly right — yes, the oil (or melted butter) should go in with the silan and salt phase.

That’s the best time to add it because:

• The dough is already partially hydrated, so the oil coats and softens the gluten strands instead of interfering with formation early on.

• Mixing it in with the silan/salt slurry helps it distribute evenly, avoiding greasy patches.

• It slightly tenderizes the crumb and gives you that light, moist texture you wanted (less dense than pure spelt).

👩‍🍳 Here’s how to handle that step precisely:

When you reach the salt stage:

1. In a small cup, combine:

   • 1½ tsp salt

   • 2 tsp silan (date syrup)

   • 2 tsp olive oil or melted butter

   • 1 tbsp warm water

2. Stir well until it’s a thin syrupy mixture.

3. Pour over the dough and squish + fold gently with wet hands until fully incorporated.

4. Rest 15 minutes before continuing with your folds.

Would you like me to update your full same-day recipe (the one at the bottom of chat) to reflect that combo clearly, so it’s already written that way for next time?

The timing felt a little excessive:

I feel like I perfectly managed to squish+stretch and fold at the same time. Do I need the 15 mins wait?

ChatGPT encouraged me again:

Nice — that’s actually a great sign.

If you already managed to evenly work in the salt/silan/oil mixture while squishing and stretching, you don’t need to wait a full 15 minutes afterward. That rest period is mainly to let the salt distribute and the dough relax again after handling — but if your dough feels:

• smooth and cohesive,

• not tearing,

• and not overly sticky or tight,

then you can go straight into your bulk fermentation timeline (start your first fold in ~30–40 minutes from now).

If it feels a bit tight or resistant from the salt addition, give it a short 5–10 minute rest — just enough to loosen up before the next fold.

So in your case:👉 Skip or shorten the rest depending on feel.You’re reading the dough perfectly — spelt responds really well to gentle handling like that.

Would you like me to tell you what to look for visually in the next couple of hours (so you can tell when to stop folding and let it rise undisturbed)?

So I asked for a rewrite:

Perfect can you rewrite the recipe with an included note in the salt phase itself for extra 15 mins based on feel?

Scroll to the top or click below for the final recipe.

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