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Easy to Prepare Appetizing Sourdough rye bread with spelt and wheat (Dutch oven ver.)

Hiii buddy this time we will write Recipe: Appetizing Sourdough rye bread with spelt and wheat (Dutch oven ver.) easy to follow. Great recipe for 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.

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. Therefore, I would like to introduce my sourdough breakfast bread to you.

For you who when are want to try cook delicious foods that are no difficult, please mama can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also easy apply it, especially for you who are still beginners.

See also: hawaiian bread recipe.

Brother can make Sourdough rye bread with spelt and wheat (Dutch oven ver.) use 15 ingredients that are easy to get:

Ingredients Sourdough rye bread with spelt and wheat (Dutch oven ver.) is:

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

Then put dough into the dutch oven on the parchment, and cover. Remove from oven, and remove bread from dutch oven and place onto a cooling rack. This No-Knead Rye Bread is easy and delicious. Simply combine the ingredients the day before and let time do its magic.

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

Instructions create Sourdough rye bread with spelt and wheat (Dutch oven ver.)

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

  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..

And because this bread is baked in a hot dutch oven it develops the most delicious crust. Overnight bread is a staple in my house and has been for years now. This version is a simplified recipe based off one of my most popular recipes, an overnight dark rye bread that's common here in northern Europe. Instead of including oats and cocoa powder to make it darker and denser, I've kept the ingredients list very short – just whole spelt flour, rye flour, water, salt, and yeast. Both methods produce an excellent loaf, but I do find that using my Dutch oven produces a slightly thicker crust.

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 see tips cook Sourdough rye bread with spelt and wheat (Dutch oven ver.) so that get maximum results.

Tips

Activities in the kitchen that is usual done by everyone, but not everyone has clev
erness in cooking. Some things we need to pay attention to when cooking produces processed results that are home, what are those?

  1. Assignment ingredients Rye Sourdough Pre-dough:, rye sourdough starter, rye flour, warm water, Main Dough:, rye flour, bread flour (wheat), spelt flour (or use more bread flour), salt, warm water (40-50°C/105-122°F), honey or molasses, Optional:, caraway seeds, sunflower seeds, medium sized Dutch oven pot with lid (Staub, Le creuset, etc), will affect the cooking results. Election as many as 15 fresh ingredients will be very good because the reserves nutrition is still very good.
  2. Tools 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 Sourdough rye bread with spelt and wheat (Dutch oven ver.), includes what ingredients must be processed first and when to add the spices. Watch the steps. First 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).. Then, Mix the the flours, salt (and caraway/sunflower seeds) in a bowl.. Dont forget, In a separate bowl, mix the rye sourdough pre-dough with warm water and honey/molasses.. Dont forget, 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.. Remember, After mixing :). Remember, 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.. Remember, 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.. Then, 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.. Dont forget, After rising, it will be significantly larger (about 1.5 times bigger). Remember, 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.. Remember, 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.. Next, 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.. Remember, Let cool for a few hours or up to half a day until slicing. this will let the flavors of the bread develop further.. Then, 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.. Dont forget, This recipe consists of 14 steps. This is done in order to produce food 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 to make Sourdough rye bread with spelt and wheat (Dutch oven ver.) correctly. Good luck … !!!

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