Recipe of Award-winning 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. You can play with the ratio of bread flour to spelt flour, or just use either or.

This sourdough breakfast bread combines the great baking qualities of wheat with the superior taste from Spelt and rye. If you have a baking stone or dutch oven, use them instead. Score the loaves in your preferred pattern and place them in.

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, sourdough rye bread with spelt and wheat (dutch oven ver.). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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. You can play with the ratio of bread flour to spelt flour, or just use either or.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most favored of recent trending meals on earth. It's appreciated by millions daily. It is easy, it is fast, it tastes yummy. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something that I've loved my whole life. They're nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. 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. {Get of rye sourdough starter.
3. {Make ready of rye flour.
4. {Make ready of warm water.
5. {Prepare of Main Dough:.
6. {Make ready of rye flour.
7. {Get of bread flour (wheat).
8. {Make ready of spelt flour (or use more bread flour).
9. {Get of salt.
10. {Get of warm water (40-50°C/105-122°F).
11. {Prepare of honey or molasses.
12. {Prepare of Optional:.
13. {Make ready of caraway seeds.
14. {Take of sunflower seeds.
15. {Get of medium sized Dutch oven pot with lid (Staub, Le creuset, etc).

If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate. Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides. A super easy recipe for dutch oven sourdough bread. This recipe uses a sourdough starter instead of packaged yeast.

Steps 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..

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. Ok, this is an involved recipe. You have to get a starter When it's preheated, carefully remove the dutch oven lid, and carefully roll one dough out into the I used my regular bread bible recipe for sourdough rye but followed your instructions to bake it while camping. This rye flour bread with sourdough is a traditional German bread.

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