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Recipe: Tasty Sourdough rye bread with spelt and wheat (Dutch oven ver.)

Hiii buddy this time we will write Recipe: Perfect Sourdough rye bread with spelt and wheat (Dutch oven ver.) easy to follow. Delicious and healthy sourdough bread made with rye, whole wheat, white flour. Crusty bread with chewy interior, goes well with bowl of soup. I am working on my scoring part, still struggling and learning.

It is the bacteria that can give your bread the sour taste, this is because the bacteria transform the starch of the flour into lactic acid, acetic acid and alcohol. An old-world style bread made form sourdough rye starter. Dinkelbrot, or spelt and rye bread recipe with a sourdough starter and added yeast.

For parents who when are want to try cook delicious foods that are without difficult, please you can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also simple apply it, especially for you who are still beginners.

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

The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat. On baking day, you will have two sour rye loaves. This was my first sourdough rye bread, so it was a real treat. This sourdough spelt bread has a nice taste that only spelt flour can provide.

According to all people, cooking is indeed work which is quite easy. Apart from being happy cooking and having talent to cook quite well, they are also clever in processing each dish so that it becomes food that is delicious. But there are those who can’t get cook, so they have to ask and look at easy recipes to follow.

How to make 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..

So I just exchanged all the wheat with Spelt in a recipe I found. The dough floated out here and there and everywhere. Always use steam in your oven when baking bread if you don't use a dutch oven. It doesn't have to My attempt at my second batch of sourdough ( mixing spelt and wholemeal malt flour)with a rye. JMonkey This may be my favorite hearth bread.

While making many experience failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting 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 perfect results.

Tips

Activities in the kitchen that is usual carried out by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces cooking results that are simple, what are those?

  1. Determination ingred
    ients 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. Determination as many as 15 fresh ingredients will be very good because the content nutrition is still very good.
  2. Furniture 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. Starting with 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.. Next, In a separate bowl, mix the rye sourdough pre-dough with warm water and honey/molasses.. After that, 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 that, After mixing :). Then, 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.. After that, 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.. Remember, 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.. Dont forget, 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.. Remember, 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.. After that, This recipe consists of 14 steps. This is done in order to produce artificial which has nutritional quality and aroma 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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