Sourdough rye bread with spelt and wheat (Dutch oven ver.)
Sourdough rye bread with spelt and wheat (Dutch oven ver.)

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sourdough rye bread with spelt and wheat (dutch oven ver.). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something which I have loved my whole life.

Both methods produce an excellent loaf, but I. Dinkelbrot, or spelt and rye bread recipe with a sourdough starter and added yeast. Sourdough rye bread with spelt and wheat (Dutch oven ver.) step by step.

To get started with this recipe, we have to prepare a few components. You can have sourdough rye bread with spelt and wheat (dutch oven ver.) using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Sourdough rye bread with spelt and wheat (Dutch oven ver.):
  1. Make ready Rye Sourdough Pre-dough:
  2. Get 15 g rye sourdough starter
  3. Take 75 g rye flour
  4. Prepare 75 g warm water
  5. Make ready Main Dough:
  6. Take 150 g rye flour
  7. Make ready 100 g bread flour (wheat)
  8. Make ready 50 g spelt flour (or use more bread flour)
  9. Make ready 7.5 g salt
  10. Make ready 180 g warm water (40-50°C/105-122°F)
  11. Get 10 g honey or molasses
  12. Get Optional:
  13. Take 1/2 tsp caraway seeds
  14. Make ready 50 g sunflower seeds
  15. Get 1 medium sized Dutch oven pot with lid (Staub, Le creuset, etc)

Ingredients of Sourdough rye bread with spelt and wheat (Dutch oven ver.) You need of Rye Sourdough Pre-dough:. Therefore, I would like to introduce my sourdough breakfast bread to you. I have used three types of flour for this bread, wheat, a very coarse rye flour, and Spelt flour. Special equipment: Straight-sided vessel for the bulk fermentation, Dutch oven, flour-sack towel.

Steps to make Sourdough rye bread with spelt and wheat (Dutch oven ver.):
  1. Mix the ingredients for the sourdough pre-dough in a medium bowl. Cover and let the sourdough pre-dough set at room temperature for 20-22 hours. (alternatively use 160 g of active rye sourdough starter - 100% hydration).
  2. Mix the the flours, salt (and caraway/sunflower seeds) in a bowl.
  3. In a separate bowl, mix the rye sourdough pre-dough with warm water and honey/molasses.
  4. Mix the dry ingredients with the sourdough mixture until all ingredients are very well mixed, 5-10 minutes. You can use your hands or a wooden spoon, etc. The dough is sticky and like a paste, so you don't need to knead it like you would other breads.
  5. After mixing :)
  6. You can keep the dough in the same bowl, then cover with plastic wrap and let proof for 60-90 minutes at 24-25°C (75-77°F). If it's quite cold, then it will take around 3 hours.
  7. Remove from bowl and place into a floured working space. Form into a round boule shape by folding over the edges of the dough into the center.
  8. Dust the shaped dough with rye flour and place fold-side down into a flour dusted proofing basket (banneton). Let rise again for about 2 hours.
  9. After rising, it will be significantly larger (about 1.5 times bigger)
  10. When nearing baking time, preheat oven to 250°C/480°F. Put a Dutch oven/Le creuset or other cast iron enameled pot into the oven while preheating.
  11. When the dough is ready to go and your oven is preheated, remove the pot from the oven, then carefully remove the dough from the banneton and place it into the hot pot so that the round side is now facing up.
  12. Bake for about 30-45 minutes (my oven is pretty weak so it takes 45 minutes. For the last 10-15 minutes, remove the lid of the pot so the crust can get a nice color.
  13. Let cool for a few hours or up to half a day until slicing. this will let the flavors of the bread develop further.
  14. It doesn't look much different, but here's the version I made with a nice schwarzbier/stout beer. It smells amazing, quite different the non-beer version.

Here's my list of essentials for sourdough bread baking. Digital Scale: Do not attempt this recipe without a scale. Troubleshooting what goes wrong with sourdough bread is impossible if you've measured with cups. This No-Knead Rye Bread is easy and delicious. Simply combine the ingredients the day before and let time do its magic.

So that’s going to wrap this up with this exceptional food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!