Sourdough rye bread with spelt and wheat (Dutch oven ver.). Dinkelbrot, or spelt and rye bread recipe with a sourdough starter and added yeast. Cover with a bowl or plastic. This sourdough spelt bread has a nice taste that only spelt flour can provide.
Crusty bread with chewy interior, goes well with bowl of soup. I am working on my scoring part, still struggling and learning. Why wait start making sourdough bread if you love a simple and tasty rye and wheat. You can have Sourdough rye bread with spelt and wheat (Dutch oven ver.) using 15 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Sourdough rye bread with spelt and wheat (Dutch oven ver.)
- It's of Rye Sourdough Pre-dough:.
- Prepare 15 g of rye sourdough starter.
- Prepare 75 g of rye flour.
- Prepare 75 g of warm water.
- You need of Main Dough:.
- It's 150 g of rye flour.
- Prepare 100 g of bread flour (wheat).
- Prepare 50 g of spelt flour (or use more bread flour).
- Prepare 7.5 g of salt.
- It's 180 g of warm water (40-50°C/105-122°F).
- It's 10 g of honey or molasses.
- Prepare of Optional:.
- Prepare 1/2 tsp of caraway seeds.
- It's 50 g of sunflower seeds.
- Prepare 1 of medium sized Dutch oven pot with lid (Staub, Le creuset, etc).
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. 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.
Sourdough rye bread with spelt and wheat (Dutch oven ver.) step by step
- 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..
Hi, I wanted to make crusty bread but I do not have a dutch oven or cast iron skillet. I made Sourdough Mischbrot by koechin, which calls for the Dutch oven technique. This homemade spelt sourdough bread recipe is light, fluffy, and easily digestible. Working with spelt is very different than working with wheat. You use less of it, for one thing.