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

Name: Sourdough rye bread with spelt and wheat (Dutch oven ver.)
Yield: 4 servings
Cuisine: British
Ingredients: Rye Sourdough Pre-dough:; 15 g rye sourdough starter; 75 g rye flour; 75 g warm water; Main Dough:; 150 g rye flour; 100 g bread flour (wheat); 50 g spelt flour (or use more bread flour); 7.5 g salt; 180 g warm water (40-50°C/105-122°F); 10 g honey or molasses; Optional:; 1/2 tsp caraway seeds; 50 g sunflower seeds; 1 medium sized Dutch oven pot with lid (Staub, Le creuset, etc)

Felice @morinoko

Connecticut, United States

A flavorful rye bread (60% rye) with both wheat and spelt flour. 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 the flavors up!

**Variation: use dark beer/schwarzbier instead of water in the Main dough

Felice @morinoko

Connecticut, United States

**Variation: use dark beer/schwarzbier instead of water in the Main dough

Saved

Ingredients

4 servings

Rye Sourdough Pre-dough:
15 grye sourdough starter
75 grye flour
75 gwarm water
Main Dough:
150 grye flour
100 gbread flour (wheat)
50 gspelt flour (or use more bread flour)
7.5 gsalt
180 gwarm water (40-50°C/105-122°F)
10 ghoney or molasses
Optional:
1/2 tspcaraway seeds
50 gsunflower seeds
1medium sized Dutch oven pot with lid (Staub, Le creuset, etc)

Saved

Steps

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.

Saved

Cooksnaps

Saved

Felice @morinoko

on September 08, 2015 02:12

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_