Sourdough Dreierbrot (Rye, Spelt & Wheat Bread). The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat. Spelt is one of the easiest flours to start a sourdough culture with. Here's how to make a spelt sourdough starter with spelt flour from scratch.
The last time I made Ciabatta I made a sourdough version that came out quite good. In my never-ending quest to try to create something new and hopefully great tasting I came up with the You can really taste the onions and the rye-spelt mixture and the open crumb was nice and moist. This sourdough spelt bread has a nice taste that only spelt flour can provide. You can have Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)
- Prepare of [Sourdough Pre-Dough]:.
- You need 110 g of rye flour (I used wholegrain).
- Prepare 110 g of water.
- Prepare 15 g of rye sourdough starter (or other kind).
- Prepare of [Main Dough]:.
- Prepare 260 g of Rye flour (I used wholegrain).
- It’s 130 g of light spelt flour.
- It’s 45 g of bread flour (wheat flour).
- You need 250 g of water.
- Prepare 11 g of salt.
- Prepare of [Potato Starch Glaze]:.
- It’s 1/2 tsp of potato starch, lightly toasted until light brown.
- Prepare 20 ml of water (4 tsp).
Add a fantastic, crunchy crust and lots of nutrition compared to wheat bread, and you have a winner. This sourdough spelt bread recipe is for those of you who have never baked with Spelt before but want to give it a try. I made a sourdough starter using unpasteurised apple juice (out of the freezer) from our own apples (no chemicals used in our 'orchard') and we are now eating the best bread ever. I bake once every two weeks starting Friday evening and baking Saturday morning early and freeze what we don't eat that.
Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) instructions
- 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)..
- 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).
- 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)..
- 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..
- 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)..
- 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..
- 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..
- 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..
- 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..
- I like to enjoy with good butter and lightly flavored cheese!.
I am trying to do whole spelt and whole rye sourdough breads. Make Airy & Light Sourdough Bread! One of the most complaints for sourdough bakers at home is that their sourdough is too flat, or doesn't rise enough, or doesn't have good oven spring. My version is made with all-purpose flour, rye and Spelt and includes a little bit of olive oil. The original formula included a long fermentation Notes from David: As far as scoring, it has been my experience that with the higher hydration dough's I get a greater oven.
