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

Remove from oven, and remove bread from dutch oven and place onto a cooling rack. Sourdough rye bread with spelt and wheat (Dutch oven ver.). Hi, I wanted to make crusty bread but I do not have a dutch oven or cast iron skillet.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, sourdough rye bread with spelt and wheat (dutch oven ver.). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most popular of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something that I have loved my whole life.

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.

To begin with this particular recipe, we must 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 cook it.

The ingredients needed to make Sourdough rye bread with spelt and wheat (Dutch oven ver.):

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

I made Sourdough Mischbrot by koechin, which calls for the Dutch oven technique. If any of the terms or steps below are new to you, have a look at my Beginner's Sourdough post from a few weeks ago I. Dust a proofing basket or bowl with a thick layer of rye flour and put the dough into it. When the hour is over: Flip the bread onto the hot baking sheet and place it in the oven.

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..

Mix until a thick batter is formed. If you're using a stand mixer, switch to the dough hook. Add the honey, salt and and remaining bread flour. A sourdough culture based on rye flour is easier to maintain, does not go into a slurry when you forget about it, is easier to stir because it has almost no gluten and smells very nice, a bit like fruit. Remove the bread from the oven, and place it on a rack to cool.

So that is going to wrap it up for this special food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!