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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sourdough rye bread with spelt and wheat (dutch oven ver.). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something that I’ve loved my whole life.

Delicious and healthy sourdough bread made with rye, whole wheat, white flour. Crusty bread with chewy interior, goes well with bowl of soup. I am working on my scoring part, still struggling and learning.

To get started with this particular recipe, we have to 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 can achieve that.

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

You use less of it, for one thing. The dough seems wet — at least compared to wheat flour dough — but if you add more flour, the dough gets hard and the. If any of the terms or steps below are new to you, have a look at my Beginner's Sourdough post from a few weeks ago I baked these loaves using a Dutch oven a few times but also straight on my baking stones with steam. Both methods produce an excellent loaf, but I.

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.

Bread baking tips natuurdesem, rye, sourdough, sourdough culture, starter. It is the bacteria that can give your bread the sour taste, this is because the bacteria transform the starch of the flour into lactic acid, acetic acid and alcohol. This sourdough spelt bread has a nice taste that only spelt flour can provide. This sourdough spelt bread recipe is for those of you who have never baked with Spelt before but want My attempt at my second batch of sourdough ( mixing spelt and wholemeal malt flour)with a rye starter was a. This video will guide you step by step in how to create a rye and spelt sourdough bread starter.

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