Easiest Way to Make Homemade Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

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Before you jump to Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone's active participation. Each and every family should start creating changes that are environmentally friendly and they have to do this soon. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

You may well prefer preparing food with your oven, but using a microwave instead will cost you way less money. If you find out it will take 75% more energy to cook in the oven, chances are you'll look for more ways to use the microwave. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, nonetheless that is definitely not true. A dishwasher is specifically economical when it's full before a cycle is going. Don't dry the dishes using heat, make use of the cool dry or air dry features to increase the money you save.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is definitely something we can all do, without difficulty. Largely, all it requires is a little common sense.

We hope you got benefit from reading it, now let's go back to sourdough dreierbrot (rye, spelt & wheat bread) recipe. You can have sourdough dreierbrot (rye, spelt & wheat bread) using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):

1. Use of [Sourdough Pre-Dough]:.
2. Use 110 g of rye flour (I used wholegrain).
3. Get 110 g of water.
4. Provide 15 g of rye sourdough starter (or other kind).
5. Take of [Main Dough]:.
6. Get 260 g of Rye flour (I used wholegrain).
7. Provide 130 g of light spelt flour.
8. You need 45 g of bread flour (wheat flour).
9. Prepare 250 g of water.
10. Get 11 g of salt.
11. Get of [Potato Starch Glaze]:.
12. Provide 1/2 tsp of potato starch, lightly toasted until light brown.
13. Provide 20 ml of water (4 tsp).

Instructions to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):

1. In a medium, mix the ingredients for [Sourdough Pre-dough] until no longer floury. Cover with wrap and let proof for 14-18 hours at room temperature. It should be frothy, a little bubbly and have a fragrant sourdough smell (you might have to stir to check)..
2. In a large bowl, mix the [Main Dough] ingredients with the finished [Sourdough Pre-dough] until it forms a workable clump of dough. (if using a standing mixer then just let that do the work).
3. Knead the dough for 15 minutes until smooth. (if using the mixer, then about 10 minutes). Form into a round ball and put in a large bowl to rise covering with wrap. Let rise at room temperature about 2 hours (after 1 hour, give it an couple of kneads and return to the bowl)..
4. After 2 hours, remove dough from bowl and form into an oval loaf. If you have one, dust a proofing basket (banneton) and surface of bread with potato starch. Place in basket facing down and let rise again for about 45 minutes. If you don't have a proofing basket, just dust the surface of the dough with potato starch and wrap lightly with a tea towel or bread linen, letting rise for 45 minutes..
5. Meanwhile, preheat the oven to 250°C/480°F along with a steam tray (a shallow pan) at the bottom rack (you'll pour boiling water in later)..
6. When the bread is done rising, place in on a lined baking sheet (unless you have a baking stone, then I'm sure you know what to do). Brush the surface with hot water with a silicon or pasty brush. Cut small slits along both sides of the bread to get the pattern in the photo..
7. Put bread in middle rack of the 250°C/480°F preheated oven and pour some hot boiling water in the steam pan at the bottom. Bake for 50 minutes. After the first 10 minutes, remove the steam tray and lower the heat to 200°C/400°F and bake for the remaining 40 minutes..
8. While the bread is baking, prepare the roasted potato starch glaze: Put the potato starch in a small pan on the stove without oil and heat for a few minutes until it turns light brown. Keep an eye on it so it doesn't get burnt. Whisk with 20 ml (4 tsp) water until clumps are gone..
9. When bread is done, remove from oven to a cooling rack and immediately brush the potato starch glaze over the surface. Let the bread cool for at least 12 hours until slicing to let it develop it's full flavor..
10. I like to enjoy with good butter and lightly flavored cheese!.

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