Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sourdough rye bread with spelt and wheat (dutch oven ver.). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Similar to my Beginner's Sourdough Bread recipe, I love the small addition of rye flour in this recipe. A super easy recipe for dutch oven sourdough bread. This recipe uses a sourdough starter instead of packaged yeast.
Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something that I’ve loved my entire life.
To get started with this particular recipe, we must 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.):
- Take Rye Sourdough Pre-dough:
- Prepare 15 g rye sourdough starter
- Prepare 75 g rye flour
- Make ready 75 g warm water
- Make ready Main Dough:
- Prepare 150 g rye flour
- Prepare 100 g bread flour (wheat)
- Take 50 g spelt flour (or use more bread flour)
- Get 7.5 g salt
- Prepare 180 g warm water (40-50°C/105-122°F)
- Prepare 10 g honey or molasses
- Prepare Optional:
- Prepare 1/2 tsp caraway seeds
- Take 50 g sunflower seeds
- Prepare 1 medium sized Dutch oven pot with lid (Staub, Le creuset, etc)
Why wait start making sourdough bread if you love a simple and tasty rye and 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. The dough floated out here and there and everywhere.
Steps to make Sourdough rye bread with spelt and wheat (Dutch oven ver.):
- 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.
Always use steam in your oven when baking bread if you don't use a dutch oven. It doesn't have to My attempt at my second batch of sourdough ( mixing spelt and wholemeal malt flour)with a rye. This video will guide you step by step in how to create a rye and spelt sourdough bread starter. It is a very simple process however if you have never made. It has become my "go to" bread this Fall.
So that’s going to wrap it up for this exceptional food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
