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Sourdough rye bread with spelt and wheat (Dutch oven ver.)
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 Make Healthy Eating A Part of Your Day-To-Day Life.

Making the decision to eat healthily has incredible benefits and is becoming a more popular way of life. There are numerous illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more campaigns to try to get us to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make several small changes that can start to make a positive impact to our day-to-day eating habits.

These types of changes are easy to accomplish with all sorts of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for instance, has monounsaturated fats which are basically good fats that battle the effects of bad cholesterol. It can also be healthy for your skin because it is a great source of vitamin E. While you may already consume a great deal of fruits and leafy greens, you might want to consider how fresh they are. If at all possible, try to buy organic produce that has not been sprayed with deadly pesticides. Searching for a local supplier of fresh vegetables and fruits will give you the choice of consuming foods that still have almost all of the nutrients which are usually lost when produce has been kept in storage before it is sold.

Evidently, it’s not difficult to start integrating healthy eating into your daily lifestyle.

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. You can have sourdough rye bread with spelt and wheat (dutch oven ver.) using 15 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make Sourdough rye bread with spelt and wheat (Dutch oven ver.):
  1. Provide Rye Sourdough Pre-dough:
  2. Use 15 g rye sourdough starter
  3. Get 75 g rye flour
  4. Get 75 g warm water
  5. Get Main Dough:
  6. Prepare 150 g rye flour
  7. Prepare 100 g bread flour (wheat)
  8. Take 50 g spelt flour (or use more bread flour)
  9. Prepare 7.5 g salt
  10. Prepare 180 g warm water (40-50°C/105-122°F)
  11. You need 10 g honey or molasses
  12. Prepare Optional:
  13. You need 1/2 tsp caraway seeds
  14. Use 50 g sunflower seeds
  15. Provide 1 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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