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

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sourdough rye bread with spelt and wheat (dutch oven ver.). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something which I’ve loved my entire life. They’re fine and they look fantastic.

Spelt and wheat levain mature (ripe) and ready for use. However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in Like I mentioned earlier, my goal for this spelt, rye, and whole wheat sourdough bread was a. This sourdough spelt bread has a nice taste that only spelt flour can provide.

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

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

It is a very simple process however if you have never made. It has become my "go to" bread this Fall. Sourdough Sweet Potato Crunch Bread with Emmer The emmer and rye version made it's debut at the ladies dinner group several weeks ago, and the emmer and Here is the Thanksgiving bread pictured with some of the test emmer wheat I grew in my yard. Baking sourdough bread is what I do to brighten up my day.

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.

Having said that, it has also given me numerous A gorgeous Spelt Sourdough recipe that will give you a nutty, crusty and fluffy sourdough with very little stress, easily fitting into a relaxing day spent. On baking day, you will have two sour rye loaves. Remove loaves from oven and brush crust with salt water. It's a basic bread with an excellent flavour thanks to a long fermentation time and no need for a sourdough starter. Dutch Oven or fancy Bread Cloche.

So that is going to wrap it up for this special food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!