Recipe of Any-night-of-the-week Sourdough rye bread with spelt and wheat (Dutch oven ver.)

Hey everyone, welcome to our recipe page, looking for the perfect Sourdough rye bread with spelt and wheat (Dutch oven ver.) recipe? look no further! We provide you only the best Sourdough rye bread with spelt and wheat (Dutch oven ver.) recipe here. We also have wide variety of recipes to try.

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 The Simple Ways to Be Healthy.

Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper amount of exercise. Unfortunately, we do not always have the time or the power that this type of lifestyle demands. When our work day is complete, most people do not wish to go to the gym. A juicy, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). The good news is that making healthy decisions doesn’t have to be a chore. With practice you can get all of the nutrients and the exercise that you need. Here are some simple ways to get healthy.

Run the stairs. Rather than using an elevator, take the stairs to the floor you live or work on. While this will be difficult to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is totally do-able. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. So many people choose the elevator over hiking even a single flight of stairs. Even just a single flight of stairs, when walked up or down a few times a day--can be a great improvement to your system.

There are plenty of things you can go after to become healthy. Extensive gym visits and directly defined diets are not always the solution. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Make shrewd choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about reducing your weight. You want your body to be powerful too.

We hope you got benefit from reading it, now let's go back to sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. You can have sourdough rye bread with spelt and wheat (dutch oven ver.) using 15 ingredients and 14 steps. Here is how you do it.

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

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

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..

If you find this Sourdough rye bread with spelt and wheat (Dutch oven ver.) recipe valuable please share it to your friends or family, thank you and good luck.