Hey everyone, welcome to our recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the best Sourdough rye bread with spelt and wheat (Dutch oven ver.) recipe here. We also have wide variety of recipes to try.

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 Green Living In The Kitchen area Can save you Dollars.

Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active participation. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Keep reading for some methods to go green and save energy, generally in the kitchen.

Changing light bulbs is as good an area to begin with as any. Obviously you shouldn’t confine this to merely the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you should use them in place of incandescent lights. They cost a small amount more at first, but they last ten times longer, and use less electricity. Changing the light bulbs would likely keep a lot of bulbs out of the landfills, and that is good. You also have to acquire the routine of turning off the lights when there is nobody in a place. The kitchen lights specifically tend to be left on all day long, just because the family tends to spend a lot of time there. And it’s not confined to the kitchen, it goes on in other parts of the house at the same time. Do an exercise if you like; check out the quantity of electricity you can save by turning the lights off when you don’t need them.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite straightforward to live green, after all. Mostly, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. To make sourdough rye bread with spelt and wheat (dutch oven ver.) you need 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. Get Rye Sourdough Pre-dough:
  2. Prepare 15 g rye sourdough starter
  3. Take 75 g rye flour
  4. Provide 75 g warm water
  5. Take Main Dough:
  6. Get 150 g rye flour
  7. You need 100 g bread flour (wheat)
  8. Use 50 g spelt flour (or use more bread flour)
  9. You need 7.5 g salt
  10. Get 180 g warm water (40-50°C/105-122°F)
  11. Get 10 g honey or molasses
  12. You need Optional:
  13. You need 1/2 tsp caraway seeds
  14. Take 50 g sunflower seeds
  15. Use 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.

If you find this Sourdough rye bread with spelt and wheat (Dutch oven ver.) recipe valuable please share it to your good friends or family, thank you and good luck.