Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)
Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sourdough dreierbrot (rye, spelt & wheat bread). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Great recipe for Sourdough Dreierbrot (Rye, Spelt & Wheat Bread). This bread will take you on a trip to Germany! It is a very aromatic, mildly sour and denser bread with three kinds of flour (mostly rye, hence the denseness).

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sourdough dreierbrot (rye, spelt & wheat bread) using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):
  1. Make ready [Sourdough Pre-Dough]:
  2. Prepare 110 g rye flour (I used wholegrain)
  3. Get 110 g water
  4. Get 15 g rye sourdough starter (or other kind)
  5. Get [Main Dough]:
  6. Prepare 260 g Rye flour (I used wholegrain)
  7. Get 130 g light spelt flour
  8. Get 45 g bread flour (wheat flour)
  9. Take 250 g water
  10. Get 11 g salt
  11. Prepare [Potato Starch Glaze]:
  12. Make ready 1/2 tsp potato starch, lightly toasted until light brown
  13. Get 20 ml water (4 tsp)

Just had a look at the recipe and I do like this combination of flours. Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb. The rustic crust is deeply colored and boasts beautiful blisters!

Instructions to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):
  1. In a medium, mix the ingredients for [Sourdough Pre-dough] until no longer floury. Cover with wrap and let proof for 14-18 hours at room temperature. It should be frothy, a little bubbly and have a fragrant sourdough smell (you might have to stir to check).
  2. In a large bowl, mix the [Main Dough] ingredients with the finished [Sourdough Pre-dough] until it forms a workable clump of dough. (if using a standing mixer then just let that do the work)
  3. Knead the dough for 15 minutes until smooth. (if using the mixer, then about 10 minutes). Form into a round ball and put in a large bowl to rise covering with wrap. Let rise at room temperature about 2 hours (after 1 hour, give it an couple of kneads and return to the bowl).
  4. After 2 hours, remove dough from bowl and form into an oval loaf. If you have one, dust a proofing basket (banneton) and surface of bread with potato starch. Place in basket facing down and let rise again for about 45 minutes. If you don't have a proofing basket, just dust the surface of the dough with potato starch and wrap lightly with a tea towel or bread linen, letting rise for 45 minutes.
  5. Meanwhile, preheat the oven to 250°C/480°F along with a steam tray (a shallow pan) at the bottom rack (you'll pour boiling water in later).
  6. When the bread is done rising, place in on a lined baking sheet (unless you have a baking stone, then I'm sure you know what to do). Brush the surface with hot water with a silicon or pasty brush. Cut small slits along both sides of the bread to get the pattern in the photo.
  7. Put bread in middle rack of the 250°C/480°F preheated oven and pour some hot boiling water in the steam pan at the bottom. Bake for 50 minutes. After the first 10 minutes, remove the steam tray and lower the heat to 200°C/400°F and bake for the remaining 40 minutes.
  8. While the bread is baking, prepare the roasted potato starch glaze: Put the potato starch in a small pan on the stove without oil and heat for a few minutes until it turns light brown. Keep an eye on it so it doesn't get burnt. Whisk with 20 ml (4 tsp) water until clumps are gone.
  9. When bread is done, remove from oven to a cooling rack and immediately brush the potato starch glaze over the surface. Let the bread cool for at least 12 hours until slicing to let it develop it's full flavor.
  10. I like to enjoy with good butter and lightly flavored cheese!

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 for more description and photos of each. If you are not using freshly milled. Thanks for sharing this great recipe. It worked perfectly for me and was the best sourdough spelt bread I have made. I used rye flour starter, which did not seem to effect the result.

So that is going to wrap it up for this special food sourdough dreierbrot (rye, spelt & wheat bread) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!