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

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sourdough rye bread with spelt and wheat (dutch oven ver.). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is only one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is 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 have loved my whole life.

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.

To get started with this particular recipe, we have to first prepare a few components. You can cook sourdough rye bread with spelt and wheat (dutch oven ver.) using 15 ingredients and 14 steps. Here is how you cook it.

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

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. 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.

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.

Khorasan (also known as Kamut) is rich in nutrients essential for. In my kitchen trials with spelt, I have found another ancient grain that I will be adding to my sourdough bread repertoire. With a long ferment, spelt takes on deep and delicious flavors similar to rye bread without any of the trouble. And baked as baguettes, this grain makes a crackling, crispy crust that is perfect for breaking bread. Baking Sourdough Bread In A Dutch Oven.

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