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

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

Before you jump to Sourdough rye bread with spelt and wheat (Dutch oven ver.) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won't be able to correct the problems of the environment. These changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.

Probably the food isn't quite as good when cooked in the microwave, however it will save you money to use it over your oven. The energy used by cooking in an oven is actually greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is especially effective when it's full before a cycle is started. By cool drying or air drying the dishes as opposed to heat drying them, you can raise the amount of money you save.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living is not really that difficult. Typically, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. To cook sourdough rye bread with spelt and wheat (dutch oven ver.) you only need 15 ingredients and 14 steps. Here is how you cook it.

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

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

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..

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