Sourdough rye bread with spelt and wheat (Dutch oven ver.)
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
Sourdough rye bread with spelt and wheat (Dutch oven ver.)
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
Cooking Instructions
- 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.
Similar Recipes
-
German Sourdough Rye Bread Rolls (Roggenmischbrötchen) German Sourdough Rye Bread Rolls (Roggenmischbrötchen)
Makes 9 rolls. These rolls are made with a rye sourdough and a wheat sourdough that makes them super flavorful and moist. Takes some time to make so plan accordingly. I adapted this from a German bread baking book "Brotbackbuch"
-
German Sourdough Rye Bread (Roggenmischbrot) German Sourdough Rye Bread (Roggenmischbrot)
Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. The bread has a longer shelf life than others, and you can probably eat it for 4-5 days after baking - if it lasts that long before disappearing ;) You will need some rye sourdough starter/mother (see my "how to make rye sourdough starter" recipe if needed) and time to let the bread rise for several hours. It is well worth it. (photos for the final steps coming soon!)Pre-dough rise time: 16-20 hoursKneading time: 15-17 minutesSecond rise time: 90 minutesShape & final rise: 35 minutesBake time: 55 minutes -
Sourdough Onion rye bread Sourdough Onion rye bread
Sourdough rye is so delicious because I use two step whole day fermentation. Delicious food only yield in patience.
-
Sourdough Beer Bread (Schwarzbierbrot) Sourdough Beer Bread (Schwarzbierbrot)
This is a German-style hearty loaf. The combination of sourdough and dark beer/ale will give you a beautiful, rustic bread with a darker, crisp crust and wonderful aroma. This slow-rise bread also includes sourdough so you will need some wet sourdough starter. With the combo of long rising time, sourdough and beer, this was one of the best breads I've made yet! I might look complicated but it's mostly just mixing things and waiting. -
Sourdough Rye Bread Sourdough Rye Bread
Rye is an ancient grain of over 9000 years of growing history. It never has been hybrided and it has no gluten. Thus, it is easy on digestion, but hard in making -
Sourdough Spelt potato bread Sourdough Spelt potato bread
This dough is wetter than those without adding mashed potatoes making the final bread moisture than my other sourdough Spelt bread. -
California Farm Soft Crust and Hard Crust Sourdough Bread California Farm Soft Crust and Hard Crust Sourdough Bread
Water, flour, sourdough starter and a pinch of salt, the classic way to bake bread. We bake four french rolls of sourdough bread a week, either white sourdough bread or wheat sourdough bread.I make the dough and replace the sour dough starter Sundays. Depending on the time of year, it takes the dough a few hours or overnight to rise, I bake the bread when dough is ready on Monday morning for breakfast. Eat half a roll, freeze the rest.
-
Black Soybean Quinoa Spelt Sourdough Artisan Bread Black Soybean Quinoa Spelt Sourdough Artisan Bread
So fun to play with beans and grains in making bread. They are absolutely amazing! -
Asian Yam Spelt sourdough Bread Asian Yam Spelt sourdough Bread
Asian yam, also called Asian sweet potato, is one of the ingredients I can't live without it. Always ready at hand for making literally everything from bread, porridge, to soup and stew. It can even turn into dehydrated yam strips for the most heathy snack. Spelt is also my favorite ancient grain, slightly sweet after long fermentation. -
California Farm San Francisco Sourdough Bread California Farm San Francisco Sourdough Bread
We don’t buy yeast, we throw flour in the air over a large bowl and catch airborne natural yeast in the kitchen, honestly. I learned this from Tartine’s Bakery in San Francisco. I also replaced my front lawn with 60’x20’ rows of red winter wheat and rows of fava beans. With winter rains, we expect 60 to 90 lbs. of wheat come summer.Once you have this sour dough starter, you use a cup and add a cup every time you bake. I keep the same sour dough starter for white bread. For wheatbread, I add wheat flour and keep a second starter. I add dark rye flour to the wheat starter for dark rye bread.Overnight dough, fresh warm crusty San Francisco bread in an hour in the morning. -
Sourdough Spelt bread Sourdough Spelt bread
Spelt is one of the nutritional dense ancient wheat. It is also never been hybrided. Spelt has gluten and it is very water soluble, making the bread moister inside and easy to digest. -
Sourdough Bread Sourdough Bread
This is a recipe from King Arthur Flour. It comes with the sourdough starter that can be ordered from them as well as finding it online in their website. It is a very good base recipe for making sourdough breads.Maintaining a proper sourdough starter is definitely a commitment. If you keep starter out at room temperature you will have to feed it every day. If you keep it refrigerated like I do, you will only have to feed it once a week to maintain it however you have to remove from fridge and feed it at least 8 to 12 hours before you want to make bread with it. And with both ways; always feed after use.Making a starter from scratch takes a lot of time before you can use for first time. I suggest getting a few ounces of a established starter from someone who has one already or order it from King Arthur Flour.Sourdoughs have different flavors depending on where you live. The sourdough bread I make in New York will taste different than a sourdough made in San Francisco.
More Recipes
Comments (4)