Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sourdough rye bread with spelt and wheat (dutch oven ver.). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Try this sourdough breakfast bread with rye and spelt. This sourdough breakfast bread combines the great baking qualities from wheat with the superior taste from Spelt and rye. If you have a baking stone or dutch oven, use them instead. Score the loaves in your preferred pattern and place them in.
Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something which I’ve loved my whole life.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Sourdough rye bread with spelt and wheat (Dutch oven ver.):
- Make ready Rye Sourdough Pre-dough:
- Get 15 g rye sourdough starter
- Get 75 g rye flour
- Make ready 75 g warm water
- Take Main Dough:
- Take 150 g rye flour
- Get 100 g bread flour (wheat)
- Get 50 g spelt flour (or use more bread flour)
- Take 7.5 g salt
- Prepare 180 g warm water (40-50°C/105-122°F)
- Get 10 g honey or molasses
- Prepare Optional:
- Prepare 1/2 tsp caraway seeds
- Take 50 g sunflower seeds
- Take 1 medium sized Dutch oven pot with lid (Staub, Le creuset, etc)
We want to teach you how to make sourdough bread with and without a dutch oven because as simple as sourdough bread is to make the barrier of entry can be. Soft and flavorful sourdough with spices, rye and whole wheat. Delicious spelt and rye sourdough bread with soft nutty crumb and light crust goes well with your It's a basic bread with an excellent flavour thanks to a long fermentation time and no need for a. My hubby like sourdough bread, his favorite way to eat them is to make a zaatar olive oil.
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.
Delicious spelt and rye sourdough bread with soft nutty crumb and light crust goes well with your It's a basic bread with an excellent flavour thanks to a long fermentation time and no need for a. 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. Once you have an active starter then making bread is breeze. Yes, feed the starter and keep it ready.
So that’s going to wrap it up for this exceptional food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
