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Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sourdough rye bread with spelt and wheat (dutch oven ver.). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something which I’ve loved my whole life.

Dinkelbrot, or spelt and rye bread recipe with a sourdough starter and added yeast. Cover with a bowl or plastic. Delicious and healthy sourdough bread made with rye, whole wheat, white flour.

To begin with this particular recipe, we have to first prepare a few components. You can cook sourdough rye bread with spelt and wheat (dutch oven ver.) using 15 ingredients and 14 steps. Here is how you cook that.

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

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

If any of the terms or steps below are new to you, have a look at my Beginner's Sourdough post from a few weeks ago I baked these loaves using a Dutch oven a few times but also straight on my baking stones with steam. Both methods produce an excellent loaf, but I. I use rye flour in my starter, and a sifted wheat from a local farmer when making the bread. A pure rye bread that has no wheat flour!

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.

Very rustic and delicious - a "must try"! Authentic German Sourdough Rye Bread with Wheat (Mischbrot) - easy ✪ MyGerman. This homemade spelt sourdough bread recipe is light, fluffy, and easily digestible. Working with spelt is very different than working with wheat. You use less of it, for one thing.

So that’s going to wrap it up for this special food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!