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

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 the flavors up! * *Variation: use dark beer/schwarzbier instead of water in the Main dough. Try this sourdough breakfast bread with rye and spelt.

Score the loaves in your preferred pattern and place them in. 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 the flavors up! * *Variation: use dark beer/schwarzbier instead of water in the Main dough.

Hey everyone, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, sourdough rye bread with spelt and wheat (dutch oven ver.). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something that I have loved my whole life.

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 the flavors up! * *Variation: use dark beer/schwarzbier instead of water in the Main dough. Try this sourdough breakfast bread with rye and spelt.

To get started with this particular recipe, we must first 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 that.

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

1. {Take of Rye Sourdough Pre-dough:.
2. {Prepare of rye sourdough starter.
3. {Prepare of rye flour.
4. {Prepare of warm water.
5. {Make ready of Main Dough:.
6. {Prepare of rye flour.
7. {Make ready of bread flour (wheat).
8. {Get of spelt flour (or use more bread flour).
9. {Take of salt.
10. {Take of warm water (40-50°C/105-122°F).
11. {Get of honey or molasses.
12. {Get of Optional:.
13. {Prepare of caraway seeds.
14. {Get of sunflower seeds.
15. {Get of medium sized Dutch oven pot with lid (Staub, Le creuset, etc).

Soft and flavorful sourdough with spices, rye and whole wheat. Place the dough ingredients into your machine in the. This rye flour bread with sourdough is a traditional German bread. It is very rustic and delicious Rye bread often contains a certain percentage of wheat flour, that's why we call it "Mischbrot" which Hi Clemence, you are very welcome!

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..

There is also a recipe with Spelt flour on the blog if you can eat. A super easy recipe for dutch oven sourdough bread. This recipe uses a sourdough starter instead of packaged yeast. If you've been following me on Instagram then you know I've been working on a sourdough bread recipe for months and months. I set out to create a super easy recipe that still.

So that is going to wrap it up with this exceptional food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!