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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sourdough rye bread with spelt and wheat (dutch oven ver.). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Great recipe for Sourdough rye bread with spelt and wheat (Dutch oven ver.). You can play with the ratio of bread flour to spelt flour, or just use either or. Mix in caraway, sunflower seed or your other favorite things to change.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook 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.):
  1. Prepare Rye Sourdough Pre-dough:
  2. Get 15 g rye sourdough starter
  3. Prepare 75 g rye flour
  4. Make ready 75 g warm water
  5. Prepare Main Dough:
  6. Make ready 150 g rye flour
  7. Take 100 g bread flour (wheat)
  8. Get 50 g spelt flour (or use more bread flour)
  9. Get 7.5 g salt
  10. Take 180 g warm water (40-50°C/105-122°F)
  11. Make ready 10 g honey or molasses
  12. Get Optional:
  13. Prepare 1/2 tsp caraway seeds
  14. Make ready 50 g sunflower seeds
  15. Make ready 1 medium sized Dutch oven pot with lid (Staub, Le creuset, etc)

Mix in caraway, sunflower seed or your other favorite things to change. When life gives you lemons, you make lemonade, as the saying goes. The same principle applies to bread. When life (or your oven) gives you a bread that is dense and dry, you make bread crumbs.

Instructions to make Sourdough rye bread with spelt and wheat (Dutch oven ver.):
  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.

That's my story and I'm sticking to it. 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. If using whole wheat or rye flours or any other flours that have a lower protein content in them, try to blend the flours with a strong flour. This will help to balance out the protein content and will help with the development of a good strong gluten mesh.

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