If you’ve ever wanted to bake a truly artisan loaf at home, this Swiss-Style Rustic Rye & Spelt Sourdough is the perfect place to start. With a crispy, golden crust, tender crumb, and complex, slightly tangy flavor, this bread combines the earthy richness of rye with the subtle nuttiness of spelt for a loaf that’s as beautiful as it is delicious.
Thanks to natural fermentation, a long cold proof, and simple, high-quality ingredients, this sourdough develops a depth of flavor that store-bought bread can’t match. Whether you’re slicing it for sandwiches, toasting it for breakfast, or serving it alongside a hearty stew, this bread brings the rustic charm of Swiss-style baking right to your kitchen.
Even if you’ve never made sourdough before, the step-by-step instructions, tips, and timeline in this recipe will guide you through the process, helping you achieve a loaf with excellent texture, taste, and aroma every time.
Tools & Equipment
- Banneton
- Bench scraper
- Digital thermometer
- Dutch oven
- Glass Jar with lid
- Kitchen towel or plastic wrap
- Large bowl with lid
- Parchment paper
- Silicone spatula
- Scoring knife or razor blade
- Wire rack
Recipe Tips
Use an active starter: Make sure your starter and levain are at peak activity before mixing the dough. A bubbly, well-risen levain ensures proper fermentation and good oven spring.
Ruchmehl: If you don’t have this flour available, substitute with bread flour mixed with whole wheat flour (about 80% bread flour + 20% whole wheat) to mimic its strength and mineral content.
Don’t rush bulk fermentation: Rye and spelt ferment differently than strong white flour. Focus on how the dough looks and feels, risen (about 20–30%), airy, and showing small bubbles – rather than watching the clock.
Handle the dough gently: Spelt has more delicate gluten than wheat, so avoid aggressive kneading. Gentle stretch-and-folds will build enough strength without overworking the dough.
Create proper surface tension: During final shaping, focus on building tension without tearing the surface. Good tension helps the loaf hold its shape and improves oven spring.
Cool completely before slicing: Cutting too early can result in a gummy crumb. Let the loaf cool fully so the interior structure sets properly.
Ingredients You Need for Swiss-Style Rustic Rye & Spelt Sourdough Bread
- Ruchmehl (Swiss flour) forms the structural backbone of the bread, providing strong gluten development and a rustic crumb typical of Swiss-style loaves.
- Spelt flour enhances flavor complexity and tenderness while making the dough more extensible.
- Rye flour intensifies aroma and flavor, improves moisture retention, and contributes to a slightly denser crumb.
- Water hydrates the flours, enables gluten formation, and determines the dough’s overall texture and openness.
- Levain leavens the dough naturally while adding acidity, aroma, and improved keeping quality.
- Salt strengthens gluten structure, regulates fermentation speed, and enhances overall flavor.
Directions – How to Make Swiss-Style Rustic Rye & Spelt Sourdough Bread
Feed Your Starter & Make the Levain
STARTER (left): In a jar or container, combine your starter, rye flour, and water (30°C / 86°F). Cover loosely with a lid and let it stand at room temperature overnight, until it has doubled in size.
LEVAIN (right): In a jar or container, mix the active starter with spelt flour and water (30°C / 86°F). Cover and leave at room temperature for 2–3 hours, until doubled in size, bubbly, and active. If you’re unsure whether it’s ready, perform the float test: drop a small amount of levain into water – if it floats, it’s ready to use.
Autolyse
In a large bowl, mix the flours with 325g water (30°C / 86°F). Stir first with a silicone spatula, then use your hands until no dry flour remains. Cover and let rest for 30–60 minutes.
Add the levain and mix thoroughly until well incorporated. Add the salt and the remaining water, working both fully into the dough. Gently knead or use the stretch-and-fold method for 3–4 minutes, just until the salt is fully incorporated and the dough begins to smooth out. Cover the dough and let it rest for 30 minutes.
Bulk Fermentation
Over the next 2 hours, perform 4 sets of stretch-and-folds at 30-minute intervals. To do this, grab one edge of the dough, gently stretch it upward until you feel resistance, then fold it over itself. Rotate the bowl and repeat 5–6 times per set. After each set, cover the bowl and let the dough rest.
After the final fold, let the dough ferment undisturbed for another 2–3 hours. By the end of bulk fermentation, the dough should have risen by about 20–30% and feel airy with visible bubbles.
Pre-Shape & Bench Rest
Flour your work surface and gently turn the dough out onto it. Dust the top lightly with flour, then flip it over using a bench scraper so the floured side is facing down. Fold the dough over itself to seal the floured surface into the interior. Using your hands and a bench scraper, gently shape the dough into a tight round without overworking it. If the surface begins to tear or crack, stop shaping and allow it to rest. Cover with a kitchen towel and let rest for 20–30 minutes. If the dough spreads excessively, it may have lacked strength during bulk fermentation. You can gently reshape it once more if needed.
Final Shape
Lightly flour the top of the dough and slide your bench scraper underneath to lift it while maintaining its round shape. Flip the dough so the floured side is now down. Starting with the edge closest to you, stretch and fold it toward the center. Repeat with the sides.
Then the far edge, always folding toward the center. Once all sides are folded in, gently pinch the seams together to seal. Roll the dough away from you so the smooth underside becomes the top and the seams are tucked underneath.
Cold Proof
Cup your hands around the dough and gently pull it toward you to create surface tension. Let it rest for 1 minute. Generously dust a banneton with rice flour to prevent sticking. Transfer the dough to the banneton with the smooth side facing down (seam side up). Cover and chill for 8–12 hours. This slow fermentation develops deeper flavor and enhances the sourdough character.
Bake
About 30 minutes before baking, place a Dutch oven with its lid inside the oven and preheat to 260°C / 500°F. Remove the dough from the fridge just before baking – there’s no need to bring it to room temperature. Lightly dust the top with flour.
Carefully invert the dough from the banneton onto a piece of parchment paper. Score the top with a razor blade or lame to allow for controlled expansion and define the loaf’s final appearance. Using oven mitts, carefully remove the hot Dutch oven, place the dough inside, and cover with the lid.
Reduce the oven temperature to 230°C / 450°F and bake on the lower rack for 20 minutes. Then remove the lid. Continue baking for another 20–25 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped. For best results, bake until the internal temperature reaches 95°C / 200°F. Remove from the oven, carefully lift the bread out of the Dutch oven, and transfer to a wire rack. Let cool completely before slicing – this allows the crumb to fully set and the flavors to develop.
Storing and Freezing Instructions
Storing: Store the bread completely cooled at room temperature, wrapped loosely in a clean kitchen towel. This protects the crust while preventing excess moisture buildup. Avoid storing sourdough in plastic bags at room temperature, as this softens the crust and can encourage mold. Enjoy within 2–3 days.
Freezing: To freeze, allow the loaf to cool completely. You can freeze it whole or slice it beforehand. Wrap it tightly in plastic wrap, then place in a ziplock bag or airtight container. It will keep well for up to 2–3 months.
Thawing: For a whole loaf, thaw it at room temperature, still wrapped, for several hours. To refresh the crust, place the thawed loaf in a preheated oven at 180°C / 350°F for 8–10 minutes. If freezing in slices, simply toast individual slices directly from frozen for a freshly baked taste and texture.
My Summary for Swiss-Style Rustic Rye & Spelt Sourdough Bread
Taste: This Swiss-Style Rustic Rye & Spelt Sourdough has a deep, well-rounded flavor with a mild tang from the natural fermentation. The rye adds earthy, slightly malty notes, while the spelt contributes a gentle nuttiness and subtle sweetness. Thanks to the long fermentation and cold proof, the aroma is complex yet balanced – pleasantly sour without being overpowering.
Texture: The bread is moist and tender with a slightly denser crumb than a classic white sourdough, yet still airy and well-structured. Ruchmehl provides strength and chew, while the rye enhances moisture retention, keeping the bread fresh for several days. The crust bakes up thick and crisp, with a beautifully rustic crackle that contrasts perfectly with the soft interior.
How Long It Takes to Make Swiss-Style Rustic Rye & Spelt Sourdough Bread: A Step-by-Step Timeline
Starter – Day 1
- Feed your starter: 5 minutes
- Starter rest (overnight fermentation): 8–12 hours
Levain, Mixing & Fermentation – Day 2
- Make the levain: 5 minutes
- Levain fermentation: 2–3 hours
- Autolyse (mix & rest): 5 minutes mixing + 30–60 minutes resting
- Add levain, salt & mix: 10 minutes
- Bulk fermentation (total): 4–5 hours
- Stretch & folds: 4 sets over 2 hours (about 5 minutes each)
- Undisturbed fermentation: 2–3 hours
- Pre-shape: 5–10 minutes
- Bench rest: 20–30 minutes
- Final shape: 5–10 minutes
- Cold proof: 8–12 hours
Bake – Day 3
- Preheat oven & Dutch oven: 30 minutes
- Score & load dough: 5 minutes
- Bake: 40–45 minutes
- Cooling: Minimum 2 hours
Total Time Estimate (start to finish): 24–36 hours
- Active prep time: 60–75 minutes
- Inactive fermentation & proofing time: 22–30 hours
More Recipes to Try
- Rye Sourdough Bread
- Seeded Pain au Levain
- Sourdough Cinnamon Rolls
- Spelt Sourdough Bread
- Swiss-Style Rye Sourdough Bread
- Whole Wheat Seeded Sourdough Bread
