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Easy to Cook Appetizing Wheat Berry Bread with Rye and Spelt Flour

Hiii friends this time we will share Recipe: Perfect Wheat Berry Bread with Rye and Spelt Flour easy to follow.

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

See also: pumpkin bread recipe moist.

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

Seasoning Wheat Berry Bread with Rye and Spelt Flour as follows:

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

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

Steps create Wheat Berry Bread with Rye and Spelt Flour

After all the ingredients are ready, here are 14 steps 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 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 use clean. For more details, please see tips cook Wheat Berry Bread with Rye and Spelt Flour so that get maximum results.

Tips

Busyness in the kitchen that is often done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces artificial results that are special, what are those?

  1. Assignment 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. Determination 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 nutrit
    ional content.
  3. How to make Wheat Berry 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.. Remember, 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).. Dont forget, 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).. Then, 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.. Next, 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.. Remember, 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.. Dont forget, 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).. Next, Prepare some boiling water for the steam tray shortly before the bread is ready to bake.. Then, BAKE: Put into oven on middle rack and pour some boiling water into the steam tray (be careful because it will steam a lot!).. Remember, 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.. After that, 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.. Next, This recipe consists of 14 steps. This is done in order to produce processed 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 make Wheat Berry Bread with Rye and Spelt Flour correctly. Good luck … !!!

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