Sourdough rye bread with spelt and wheat (Dutch oven ver.). Angelic Bakehouse makes the best tasting sprouted whole grain bread. Our facility and products are free of milk, eggs, fish, tree nuts, peanuts, soy, & sesame. Great recipe for Sourdough rye bread with spelt and wheat (Dutch oven ver.).

Create all people, cooking is indeed things which is quite easy. Besides they are indeed hobbies cooking and have talents cooking that is quite, they are also creative in mixing each dish so that it becomes dish yummy. But there are those who cannot skillfully cook, so they must search and see recipes that are cushy to follow.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) 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. Go for a nice dark color on the crust.

You can cook Sourdough rye bread with spelt and wheat (Dutch oven ver.) use 15 ingredients and 14 the steps. Here guides how you make it.

The main ingredient Sourdough rye bread with spelt and wheat (Dutch oven ver.) as follows:

Prepare of Rye Sourdough Pre-dough:.
Provide 15 g of rye sourdough starter.
Provide 75 g of rye flour.
Provide 75 g of warm water.
Prepare of Main Dough:.
Provide 150 g of rye flour.
You need 100 g of bread flour (wheat).
You need 50 g of spelt flour (or use more bread flour).
You need 7.5 g of salt.
You need 180 g of warm water (40-50°C/105-122°F).
Provide 10 g of honey or molasses.
You need of Optional:.
Prepare 1/2 tsp of caraway seeds.
Provide 50 g of sunflower seeds.
Prepare 1 of medium sized Dutch oven pot with lid (Staub, Le creuset, etc).

After reading the comments from some of the other bread bakers who were not too impressed with this bread, I decided to try something different. I used a mixture of spelt and rye flours - mostly spelt. Combine the flours, salt, and yeast in a large bowl. Stir in the water until a shaggy looking dough forms.

How 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..

This recipe worked beautifully for me. I let it rise for hours! When shaping the batards, I had to use quite a lot of flour on the bench to stop them sticking, and it all held together fine. Delicious spelt and rye sourdough bread soft nutty crumb goes well with your favorite dipping oil or butter. I am happy for that part.