As I mentioned earlier, I have a resolution of baking one sourdough bread a week and I have been successful in keeping it up till 3rd week of January. I am happy for that part. This time I decide to make Spelt and Rye Sourdough Bread. This bread is delicious again it has thin crumbs as spelt and rye is heavy and not able to rise high.
Spelt has a lovely mild, sweet and nutty flavor. Low in gluten, it is also easier to digest than wheat. Rye changes the texture and color of the finished bread. it can increase the shelf life of the product. Again, these flours require some acquired taste. Also, you need to adjust the amount of water as they tend to absorb more water. So, if you are a first-time baker then try to play with white flours first and then try to jump into the wagon of whole grains. They are healthy and delicious but the same time not simple as white flours.
I have added the bread flour along with this recipe to get some lift. If you are using spelt or rye flour alone then you don’t need to strengthen as both are low gluten flours. Earlier I have tried a recipe spelt and rye flour using with soaker.
My hubby like sourdough bread, his favorite way to eat them is to make a zaatar olive oil. Yes, mix in some olive oil with zaatar spice mix. Lately he found out this combo, after that he need it every time, he sees sourdough bread. I don’t mind as it healthy is it better than dollop of butter.
Once you have an active starter then making bread is breeze. Yes, feed the starter and keep it ready. This spelt and rye sourdough bread is a great tasting bread.
Don’t be intimidated by my artistic scoring, I am still primitive in that skill and learning. While scoring I expect something and end up getting something else. So, stay tuned you are going to be exposed to my scoring skills in the coming months. Hope it will improve as the time goes.
In the meantime, enjoy this delicious bread.
- 50 g/ ¼ cup Sourdough starter
- 370 g /1 ½ cups warm water
- 30 g gram honey
- 300 g bread flour
- 106 g Rye flour
- 100 g spelt flour
- 9 g 1 ½ tsp fine sea salt
In a large bowl add sourdough starter and water and mix well. Then add rye, spelt flour and bread flour combine everything and set aside for 30 minutes
Then add salt and mix again and set aside for another 6-8 hours. IF you want you can strengthen the dough with folding at every 30 minutes for next 2 hours and then 1-hour interval for 2 hours and finally set aside for 2-3 hours.
When you are ready to shape and transfer to banneton or mold.
Refrigerate for overnight, next morning pre-heat oven to 450F. Transfer the dough to cold Dutch oven and bake for 10 minutes at 450F and then reduce the temperature to 425 F and bake 25 minutes with lid on. Then remove the lid and bake for another 10 minutes or until loaf develop golden color and when you tap the loaf it makes whole sound or register 210 F internal temperature.
Cool the loaf and cut it into slice and enjoy.
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