Sourdough Dreierbrot (Rye, Spelt & Wheat Bread). Therefore, I would like to introduce my sourdough breakfast bread to you. I have used three types of flour for this bread, wheat, a very coarse rye flour, and Spelt flour. 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.

Share some people, cooking is indeed things which is quite easy. Besides they are indeed like cooking and have ability cooking that is very good, they are also smart in processing each dish so that it becomes food delectable. But there are those who cannot be able to cook, so they must learn and see recipes that are simple to follow.

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) It is a very aromatic, mildly sour and denser bread with three kinds of flour (mostly rye, hence the denseness). The name "Dreierbrot" comes from the German word "Drei" which means. Spelt Sourdough Formula 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.

You can cook Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) use 13 ingredients and 10 the steps. Here guides how you mix it.

The main ingredient Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) as follows:

You need of [Sourdough Pre-Dough]:.
Prepare 110 g of rye flour (I used wholegrain).
Provide 110 g of water.
You need 15 g of rye sourdough starter (or other kind).
Provide of [Main Dough]:.
Prepare 260 g of Rye flour (I used wholegrain).
Prepare 130 g of light spelt flour.
Prepare 45 g of bread flour (wheat flour).
Prepare 250 g of water.
Provide 11 g of salt.
Prepare of [Potato Starch Glaze]:.
Prepare 1/2 tsp of potato starch, lightly toasted until light brown.
Provide 20 ml of water (4 tsp).

Spelt is my flour of choice purely because I like it but Rye is no less beneficial. In fact here is a Rye flour sourdough recipe from Eva (also doing the Health coaching course). When trying this recipe, if it doesn't turn out too perfect, don't lose hope. What I learnt with sourdough, is that all sourdough bread does not turn out the same.

Instructions Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

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)..
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).
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)..
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..
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)..
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..
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..
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..
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..
I like to enjoy with good butter and lightly flavored cheese!.

Delicious spelt and rye sourdough bread soft nutty crumb goes well with your favorite dipping oil or butter. I am happy for that part. This time I decide to make Spelt and Rye Sourdough Bread. It is more widely used in Europe where it's known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough.