How to Make Ultimate Sourdough rye bread with spelt and wheat (Dutch oven ver.)

Sourdough rye bread with spelt and wheat (Dutch oven ver.). However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in which case don't use a baking stone or Baking Steel). Like I mentioned earlier, my goal for this spelt, rye, and whole wheat sourdough bread was a tender interior. An interior that practically melts in your.

Try this sourdough breakfast bread with rye and spelt. Well, there is quite a lot of rye and Spelt in this dough, and both of them have quite poor baking qualities compared to wheat. A dutch oven or combo cooker works great as well.

Hey everyone, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, sourdough rye bread with spelt and wheat (dutch oven ver.). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something that I've loved my whole life.

However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in which case don't use a baking stone or Baking Steel). Like I mentioned earlier, my goal for this spelt, rye, and whole wheat sourdough bread was a tender interior. An interior that practically melts in your.

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.):

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

You can play with the ratio of bread flour to spelt flour, or just use either or. Mix in caraway, sunflower seed or your other favorite things to change the flavors up! * *Variation: use dark beer/schwarzbier instead of water in the Main dough. Sourdough rye bread is a traditional, artisan-style bread made from a blend of light and dark rye flours and sourdough starter. Rye flour contains a weaker gluten matrix than wheat flour (gluten is the protein that gives bread structure as they rise).

Instructions 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..

For this reason, it tends to produce a denser bread. Soft and flavorful sourdough with spices, rye and whole wheat. Place the dough ingredients into your machine in the. This sourdough rye bread is a little heavier than a purely wheat loaf but with a lovely depth of flavor. A tight crumb but not too dense, gently nutty but not too sour.

So that is going to wrap this up for this exceptional food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!