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’re 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. For mine, I am going to make it a bit tasty. This will be really delicious.

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

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 delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something which I’ve loved my whole life.

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

That's my story and I'm sticking to it. Go for a nice dark color on the crust. Here are a few of the many benefits of ancient grains: Spelt is rich in protein and minerals and contains carbohydrates called "mucopolysaccharides" that are credited with strengthening the body's immune system.; Einkorn is also a good source of protein and contains a high amount of "lutein", a powerful antioxidant. Khorasan (also known as Kamut) is rich in nutrients essential for.

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.

If using whole wheat or rye flours or any other flours that have a lower protein content in them, try to blend the flours with a strong flour. This will help to balance out the protein content and will help with the development of a good strong gluten mesh. Overnight bread is a staple in my house and has been for years now. This version is a simplified recipe based off one of my most popular recipes, an overnight dark rye bread that's common here in northern Europe. Instead of including oats and cocoa powder to make it darker and denser, I've kept the ingredients list very short - just whole spelt flour, rye flour, water, salt, and yeast.

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