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

Sourdough rye bread with spelt and wheat (Dutch oven ver.). Delicious and healthy sourdough bread made with rye, whole wheat, white flour. Crusty bread with chewy interior, goes well with bowl of soup. I am working on my scoring part, still struggling and learning.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat. This sourdough spelt bread has a nice taste that only spelt flour can provide. So I just exchanged all the wheat with Spelt in a recipe I found. You can cook Sourdough rye bread with spelt and wheat (Dutch oven ver.) using 15 ingredients and 14 steps. Here is how you cook that.

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

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

The dough floated out here and there and everywhere. Always use steam in your oven when baking bread if you don't use a dutch oven. My attempt at my second batch of sourdough ( mixing spelt and wholemeal malt flour)with a rye starter was a success. 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.

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

  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..

Both methods produce an excellent loaf, but I. 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. The dough seems wet — at least compared to wheat flour dough — but if you add more flour, the dough gets hard and the.