Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sourdough dreierbrot (rye, spelt & wheat bread). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat. I've made this spelt/rye bread, a few times and it is only because I am spoiled that I am deeming it okay instead of really good. Delicious spelt and rye sourdough bread soft nutty crumb light crust goes well with your favorite dipping oil or butter..
Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook sourdough dreierbrot (rye, spelt & wheat bread) using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):
- Get [Sourdough Pre-Dough]:
- Prepare 110 g rye flour (I used wholegrain)
- Prepare 110 g water
- Prepare 15 g rye sourdough starter (or other kind)
- Make ready [Main Dough]:
- Make ready 260 g Rye flour (I used wholegrain)
- Get 130 g light spelt flour
- Take 45 g bread flour (wheat flour)
- Make ready 250 g water
- Make ready 11 g salt
- Make ready [Potato Starch Glaze]:
- Make ready 1/2 tsp potato starch, lightly toasted until light brown
- Get 20 ml water (4 tsp)
This recipe makes wonderful sandwich or free-form loaves. This spelt bread recipe is as delicious and easy to make as it is nutritious. So when the inspiration strikes to get virtuous with your eating habits without sacrificing sensory pleasure, give this one a whirl. You are here Last week, I had some left over whole spelt flour, some corn meal, and some semolina in addition to a ripe Rye starter.
Instructions to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):
- In a medium, mix the ingredients for [Sourdough Pre-dough] until no longer floury. Cover with wrap and let proof for 14-18 hours at room temperature. It should be frothy, a little bubbly and have a fragrant sourdough smell (you might have to stir to check).
- In a large bowl, mix the [Main Dough] ingredients with the finished [Sourdough Pre-dough] until it forms a workable clump of dough. (if using a standing mixer then just let that do the work)
- Knead the dough for 15 minutes until smooth. (if using the mixer, then about 10 minutes). Form into a round ball and put in a large bowl to rise covering with wrap. Let rise at room temperature about 2 hours (after 1 hour, give it an couple of kneads and return to the bowl).
- After 2 hours, remove dough from bowl and form into an oval loaf. If you have one, dust a proofing basket (banneton) and surface of bread with potato starch. Place in basket facing down and let rise again for about 45 minutes. If you don't have a proofing basket, just dust the surface of the dough with potato starch and wrap lightly with a tea towel or bread linen, letting rise for 45 minutes.
- Meanwhile, preheat the oven to 250°C/480°F along with a steam tray (a shallow pan) at the bottom rack (you'll pour boiling water in later).
- When the bread is done rising, place in on a lined baking sheet (unless you have a baking stone, then I'm sure you know what to do). Brush the surface with hot water with a silicon or pasty brush. Cut small slits along both sides of the bread to get the pattern in the photo.
- Put bread in middle rack of the 250°C/480°F preheated oven and pour some hot boiling water in the steam pan at the bottom. Bake for 50 minutes. After the first 10 minutes, remove the steam tray and lower the heat to 200°C/400°F and bake for the remaining 40 minutes.
- While the bread is baking, prepare the roasted potato starch glaze: Put the potato starch in a small pan on the stove without oil and heat for a few minutes until it turns light brown. Keep an eye on it so it doesn't get burnt. Whisk with 20 ml (4 tsp) water until clumps are gone.
- When bread is done, remove from oven to a cooling rack and immediately brush the potato starch glaze over the surface. Let the bread cool for at least 12 hours until slicing to let it develop it's full flavor.
- I like to enjoy with good butter and lightly flavored cheese!
Therefore, I decided to put them all to use in a new recipe as follows:UPDATE** INSTRUCTIONS:Prepare the Rye sour by adding a tablespoon and a. Make Airy & Light Sourdough Bread! One of the most complaints for sourdough bakers at home is that their sourdough is too flat, or doesn't rise enough, or doesn't have good oven spring. This sourdough spelt bread has a nice taste that only spelt flour can provide. Add a fantastic, crunchy crust and lots of nutrition compared So I just exchanged all the wheat with Spelt in a recipe I found.
So that is going to wrap it up for this special food sourdough dreierbrot (rye, spelt & wheat bread) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
