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

Sourdough rye bread with spelt and wheat (Dutch oven ver.). You can play with the ratio of bread flour to spelt flo. more 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. Remove from oven, and remove bread from dutch oven and place onto a cooling rack. Dust the top of the loaf with rye flour.

And if you want it sour, you can just let it ferment overnight in the refrigerator. With some homemade sour cream butter, you will have a breakfast worthy a king. You won't need any other topping. You can have Sourdough rye bread with spelt and wheat (Dutch oven ver.) using 15 ingredients and 14 steps. Here is how you achieve that.

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

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

As you can see from the pictures, we played around a little with the look this time. Rather than cutting it in the middle, we went for a spiral shape this time. Spelt is a very old grain for northern Europe, dating back several thousand years. It can grow in colder weather than wheat, although it doesn't produce as much.

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

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..

It doesn't focus on special techniques or open crumb etc. Rather it's minimal hands on with an old fashioned way of handling a dough approach but very flavoursome. I may consider upgrading myself, as I use mine all the time! How to Make No-Knead Sourdough Rye Bread 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.

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