Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, sourdough rye bread with spelt and wheat (dutch oven ver.). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. Try this sourdough breakfast bread with rye and spelt.
Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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.):
- Prepare Rye Sourdough Pre-dough:
- Prepare 15 g rye sourdough starter
- Prepare 75 g rye flour
- Get 75 g warm water
- Make ready Main Dough:
- Make ready 150 g rye flour
- Make ready 100 g bread flour (wheat)
- Prepare 50 g spelt flour (or use more bread flour)
- Prepare 7.5 g salt
- Prepare 180 g warm water (40-50°C/105-122°F)
- Make ready 10 g honey or molasses
- Take Optional:
- Get 1/2 tsp caraway seeds
- Prepare 50 g sunflower seeds
- Make ready 1 medium sized Dutch oven pot with lid (Staub, Le creuset, etc)
This recipe uses a sourdough starter instead of packaged yeast. If you've been following me on Instagram then you know I've been working on a sourdough bread recipe for months and months. I set out to create a super easy recipe that still. Soft and flavorful sourdough with spices, rye and whole wheat.
Instructions to make Sourdough rye bread with spelt and wheat (Dutch oven ver.):
- 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).
- Mix the the flours, salt (and caraway/sunflower seeds) in a bowl.
- In a separate bowl, mix the rye sourdough pre-dough with warm water and honey/molasses.
- 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.
- After mixing :)
- 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.
- 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.
- 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.
- After rising, it will be significantly larger (about 1.5 times bigger)
- 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.
- 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.
- 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.
- Let cool for a few hours or up to half a day until slicing. this will let the flavors of the bread develop further.
- 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.
Sourdough rye bread with spelt and wheat (Dutch oven ver.) Recipe by Felice. Great recipe for Wheat Berry Bread with Rye and Spelt Flour. We grew some wheat in our garden this spring and I wanted to incorporate the whole kernels into my bread. My hubby like sourdough bread, his favorite way to eat them is to make a zaatar olive oil. Yes, mix in some olive oil with zaatar spice mix.
So that is going to wrap this up for this exceptional food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
