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Recipe for Delicious Wheat Berry Bread with Rye and Spelt Flour

Hiii buddy this time we will share How to Make Tasty Wheat Berry Bread with Rye and Spelt Flour easy to follow.

For you who now are want to try mix delicious foods that are not complicated, please mama can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also easy apply it, especially for mama who are still beginners.

Read also: ciabatta recipe.

Brother can make Wheat Berry Bread with Rye and Spelt Flour use 21 ingredients that are not difficult to get:

Ingredients Wheat Berry Bread with Rye and Spelt Flour is:

  1. You need SOURDOUGH.
  2. You need rye flour.
  3. Take rye sourdough starter.
  4. Prepare water (100 ml).
  5. Take POOLISH.
  6. You need bread flour.
  7. Take dry yeast.
  8. Prepare water (175 ml).
  9. Prepare COOKED WHEAT BERRIES.
  10. You need wheat berries.
  11. Prepare water.
  12. Take MAIN DOUGH.
  13. Take batch each sourdough and poolish from above.
  14. Prepare spelt flour.
  15. Prepare rye flour.
  16. Provide whole wheat flour.
  17. You need salt.
  18. Provide dry yeast (heaping).
  19. Provide water or beer (60 ml).
  20. Take OPTIONAL MIX-IN.
  21. Prepare flaxseed.

According to some people, cooking is indeed something which is quite easy. Apart from being like cooking and having ability to cook very well, they are also clever in combining each dish so that it becomes dish that is delicious. But there are those who can’t get cook, so they have to ask and look at simple recipes to follow.

Steps make Wheat Berry Bread with Rye and Spelt Flour

After all the ingredients are ready, here are 14 how-to guides how to make them.

  1. SOURDOUGH & POOLISH PREP: Mix the ingredients for the sourdough and poolish dough in separate bowls. Let the rest for 12-15 hours at room temperature. The poolish dough will get bubbly like the photo here….
  2. And the sourdough will get soft and kind of frothy like this photo..
  3. WHEAT BERRIES: Prepare the cooked wheat berries: bring 100 g to a boil in 150 g (= 150 ml) water. Cover with lid, turn to lower heat and let cook for 10 minutes. Remove lid and cook until any residual water is gone. Let cool completely (I like to do this step ahead of time so I don't need to worry about when I'm ready to knead and bake)..
  4. MIX AND KNEAD: When the sourdough and poolish are ready, mix them together with all the other dry ingredients (except flax seeds). Add enough water or beer to form a kneadable dough (you don't want it super sticky)..
  5. Knead for 15 minutes until the dough is smooth and elastic. Dust hands or kneading surface with additional flour if the dough is sticking too much..
  6. After 15 minutes, fold in the flaxseed if using and knead for 1 minute..
  7. FIRST RISE: Form into a ball and place in a bowl to rise for 1 hour at room temperature. Cover it with plastic wrap so it doesn't dry out. After 1 hour, re-fold into a ball and let rise another 20-30 minutes..
  8. FINAL RISE: Remove from bowl and re-fold into a ball or oblong loaf (whatever shape you want the final bread to be.).
  9. Dust with rye flour and let rise in a floured banneton or basket lined with a bakers linen (fold/crease facing up) for 45-60 minutes. If you don't have the banneton or basket, let it rise (fold/crease facing down) on the a parchment paper lined baking sheet cover with a tea towel..
  10. OVEN & STEAM PREP: During the final rise, preheat the oven to 250°C/480°F. Place a shallow oven-safe pan at the bottom of the oven while preheating – you'll use this to create steam later! (You can skip the steam if necessary, but this is what gives the bread crust a nice color and makes it crisp)..
  11. Prepare some boiling water for the steam tray shortly before the bread is ready to bake..
  12. BAKE: Put into oven on middle rack and pour some boiling water into the steam tray (be careful because it will steam a lot!)..
  13. When the dough has finished it's final rise, place on the baking sheet with the crease facing bottom (unless you already did this). Cut slits into the dough in whatever pattern you like..
  14. Bake for 10 minutes at 250°C/480°F, then remove the steam pan. Lower the heat to 220°C/430°F and bake for another 30 minutes. Remove from oven and let cool uncovered on a wire rack..

While cooking many get failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be selected clean. For more details, please read tips cook Wheat Berry Bread with Rye and Spelt Flour so that get perfect results.

Tips

Action in the kitchen that is often done by everyone, but not everyone has skill in cooking. Some things we need to pay attention to when cooking produces processed results that are simple, what are those?

  1. Selection ingredients SOURDOUGH, rye flour, rye sourdough starter, water (100 ml), POOLISH, bread flour, dry yeast, water (175 ml), COOKED WHEAT BERRIES, wheat berries, water, MAIN DOUGH, batch each sourdough and poolish from above, spelt flour, rye flour, whole wheat flour, salt, dry yeast (heaping), water or beer (60 ml), OPTIONAL MIX-IN, flaxseed, will affect the cooking results. Election as many as 21 fresh ingredients will be very good because the reserves nutrition is still very good.
  2. Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make Wheat Ber
    ry Bread with Rye and Spelt Flour, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with SOURDOUGH & POOLISH PREP: Mix the ingredients for the sourdough and poolish dough in separate bowls. Let the rest for 12-15 hours at room temperature. The poolish dough will get bubbly like the photo here…. Then, And the sourdough will get soft and kind of frothy like this photo.. After that, WHEAT BERRIES: Prepare the cooked wheat berries: bring 100 g to a boil in 150 g (= 150 ml) water. Cover with lid, turn to lower heat and let cook for 10 minutes. Remove lid and cook until any residual water is gone. Let cool completely (I like to do this step ahead of time so I don't need to worry about when I'm ready to knead and bake).. Then, MIX AND KNEAD: When the sourdough and poolish are ready, mix them together with all the other dry ingredients (except flax seeds). Add enough water or beer to form a kneadable dough (you don't want it super sticky).. After that, Knead for 15 minutes until the dough is smooth and elastic. Dust hands or kneading surface with additional flour if the dough is sticking too much.. Then, After 15 minutes, fold in the flaxseed if using and knead for 1 minute.. Then, FIRST RISE: Form into a ball and place in a bowl to rise for 1 hour at room temperature. Cover it with plastic wrap so it doesn't dry out. After 1 hour, re-fold into a ball and let rise another 20-30 minutes.. Next, FINAL RISE: Remove from bowl and re-fold into a ball or oblong loaf (whatever shape you want the final bread to be.). Then, Dust with rye flour and let rise in a floured banneton or basket lined with a bakers linen (fold/crease facing up) for 45-60 minutes. If you don't have the banneton or basket, let it rise (fold/crease facing down) on the a parchment paper lined baking sheet cover with a tea towel.. After that, OVEN & STEAM PREP: During the final rise, preheat the oven to 250°C/480°F. Place a shallow oven-safe pan at the bottom of the oven while preheating – you'll use this to create steam later! (You can skip the steam if necessary, but this is what gives the bread crust a nice color and makes it crisp).. Remember, Prepare some boiling water for the steam tray shortly before the bread is ready to bake.. Remember, BAKE: Put into oven on middle rack and pour some boiling water into the steam tray (be careful because it will steam a lot!).. Next, When the dough has finished it's final rise, place on the baking sheet with the crease facing bottom (unless you already did this). Cut slits into the dough in whatever pattern you like.. Next, Bake for 10 minutes at 250°C/480°F, then remove the steam pan. Lower the heat to 220°C/430°F and bake for another 30 minutes. Remove from oven and let cool uncovered on a wire rack.. Then, This recipe consists of 14 steps. This is done in order to produce processed which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Wheat Berry Bread with Rye and Spelt Flour correctly. Good luck … !!!

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