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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sourdough rye bread with spelt and wheat (dutch oven ver.). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something that I’ve 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 recipe, we have to 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 can achieve it.

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

Mix in caraway, sunflower seed or your other favorite things to change. 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.

Instructions 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.

Simply combine the ingredients the day before and let time do its magic. And because this bread is baked in a hot dutch oven it develops the most delicious crust. This videos and photos below shows how to make from start to finish the high-hydration, whole wheat(-ish) sourdough bread recipe included at the end of the post. 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.

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