Delicious spelt and rye sourdough bread soft nutty crumb goes well with your favorite dipping oil or butter. 
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.
Spelt and Rye Sourdough bread
Ingredients
- 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 teaspoon fine sea salt
Instructions
- 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.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Anonymous says
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Tanya Smith says
What is the longest time I can cold proof the dough in the fridge? I am now starting the process at 21:00 in the evening so thought I could cold proof for 24 hours and only bake the morning after tomorrow. Would that work?
Swathi says
Yes it can work.
Allie says
Where do add the honey in? I word searched for it and could only find it in the ingredient list. I thought maybe it was where you said to add everything, but you later say to add the salt separately...
Swathi says
yes honey is added along with water and other ingredients after 30 minutes add salt.
Lynn says
Does the dutch oven get coated at all before putting in the dough? Oil? On parchment? Any other directions for shaping the dough before or after refrigeration? Thanks
Swathi says
Lynn, use parchment paper can you check other videos you can see the shaping techniques if you want some thing special let me know.
Mommy Sigrid says
I have seen our local chef make sourdough bread and I don't think I am willing to go through with baking it. I would rather buy haha
Dani says
Yuuum! This bread sounds so good and it’s just beautiful! Those markings are so pretty! We make bread regularly but never tried anything like this. Thanks for the recipe!
blair villanueva says
wow you did it perfectly! Is that a fern-like design?! How cool it is!
Gavin says
This looks great!!! I’ve never made sourdough - would love to make some as its my fav bread
Melanie Frost says
That bread looks so good I can practically smell it. Now if only I could taste it!
HolyVeggies says
this bread looks so good and beautiful decorations. I can't eat gluten though so I might have to twist the recipe a bit.
Cristina Petrini says
Besides being, I imagine, a really good bread you managed to be artistic too! Never seen such a beautiful bread!
Catalina says
Baking a bread a week is fabulous! I only can immagine that wonderful bread smell in the house. Mmmmm... so gooooood!
Marisa Franca says
I really love how you decorated the loaf. I've made lots of sourdough breads but I haven't used spelt and rye together. I'm dying to try it out. The bread sounds delicious and I bet it tastes wonderful!!
Farwin says
Nothing is good as freshly baked bread! I want to slather those slices in plenty of butter. Looks delicious!
Neha says
There is nothing better than a warm bread! I love the design on top and the texture of this beauty.
Noel Lizotte says
I'm finding all kinds of bread recipes this morning... that must be a sign that I'm supposed to bake bread today. LOL. Heading out to the kitchen to see if I have the ingredients for this load now.
Pavani says
That is a gorgeous looking bread Swathi. It is a great initiative to bake 1 sourdough bread every week - all the very best with that. This spelt and rye bread has the perfect crumb.
Kristen Frolich says
Wow! This bread looks beautiful. People say you eat first with your eyes so if this tastes as good as it looks I'm sure I would want the whole loaf!
Easyfoodsmith says
Wow! That is beautiful loaf. I would love to give a try if i am able to get my hands on spelt and rye flour here. thanks for sharing 🙂
Alexandra says
I am not sure if there is anything better than freshly baked homemade bread!
I am looking forward to enjoying your recipe soon 🙂
Marisa González says
It has been a beautiful surprise. I'm going to bake it, sure.
I'll be there, learning and enjoying, supporting your wish of baking a sourdough bread.
I've also started to practice scoring skills.