Simple Way to Make Award-winning Sourdough rye bread with spelt and wheat (Dutch oven ver.)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sourdough rye bread with spelt and wheat (dutch oven ver.). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sourdough rye bread with spelt and wheat (Dutch oven ver.) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Sourdough rye bread with spelt and wheat (Dutch oven ver.) is something which I have loved my entire life.

To begin with this particular recipe, we have to 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 can achieve it.

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

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

So that’s going to wrap it up for this exceptional food sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!