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Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)
Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

Before you jump to Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all realize that, in order to really be healthy, nutritious and balanced meal plans are important as are good amounts of exercise. However, we do not always have the time or the energy that this type of lifestyle involves. Working out at the gym isn’t something people make time for when they get off from work. A hot, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super difficult. If you keep at it, you’ll get all of the required foods and activites. Here are some hints to be as healthy as possible.

Make smart choices when grocery shopping. Making good decisions when shopping for groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You want to go to your apartment and make a little something from your kitchen. Your home should be filled with healthy foods and ingredients. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are a lot of things that contribute to your getting healthy. Extensive gym visits and directly defined diets are not always the answer. Little things, when done every single day, can do a lot to help you get healthy and lose pounds. Make sensible choices every day is a great start. Getting as much exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about reducing your weight. You need to help make your body as strong it can be.

We hope you got insight from reading it, now let’s go back to sourdough dreierbrot (rye, spelt & wheat bread) recipe. You can cook sourdough dreierbrot (rye, spelt & wheat bread) using 13 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):
  1. Prepare [Sourdough Pre-Dough]:
  2. Prepare 110 g rye flour (I used wholegrain)
  3. You need 110 g water
  4. Use 15 g rye sourdough starter (or other kind)
  5. Get [Main Dough]:
  6. Take 260 g Rye flour (I used wholegrain)
  7. Prepare 130 g light spelt flour
  8. Provide 45 g bread flour (wheat flour)
  9. You need 250 g water
  10. Use 11 g salt
  11. Provide [Potato Starch Glaze]:
  12. Prepare 1/2 tsp potato starch, lightly toasted until light brown
  13. Use 20 ml water (4 tsp)
Steps to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):
  1. In a medium, mix the ingredients for [Sourdough Pre-dough] until no longer floury. Cover with wrap and let proof for 14-18 hours at room temperature. It should be frothy, a little bubbly and have a fragrant sourdough smell (you might have to stir to check).
  2. In a large bowl, mix the [Main Dough] ingredients with the finished [Sourdough Pre-dough] until it forms a workable clump of dough. (if using a standing mixer then just let that do the work)
  3. Knead the dough for 15 minutes until smooth. (if using the mixer, then about 10 minutes). Form into a round ball and put in a large bowl to rise covering with wrap. Let rise at room temperature about 2 hours (after 1 hour, give it an couple of kneads and return to the bowl).
  4. After 2 hours, remove dough from bowl and form into an oval loaf. If you have one, dust a proofing basket (banneton) and surface of bread with potato starch. Place in basket facing down and let rise again for about 45 minutes. If you don't have a proofing basket, just dust the surface of the dough with potato starch and wrap lightly with a tea towel or bread linen, letting rise for 45 minutes.
  5. Meanwhile, preheat the oven to 250°C/480°F along with a steam tray (a shallow pan) at the bottom rack (you'll pour boiling water in later).
  6. When the bread is done rising, place in on a lined baking sheet (unless you have a baking stone, then I'm sure you know what to do). Brush the surface with hot water with a silicon or pasty brush. Cut small slits along both sides of the bread to get the pattern in the photo.
  7. Put bread in middle rack of the 250°C/480°F preheated oven and pour some hot boiling water in the steam pan at the bottom. Bake for 50 minutes. After the first 10 minutes, remove the steam tray and lower the heat to 200°C/400°F and bake for the remaining 40 minutes.
  8. While the bread is baking, prepare the roasted potato starch glaze: Put the potato starch in a small pan on the stove without oil and heat for a few minutes until it turns light brown. Keep an eye on it so it doesn't get burnt. Whisk with 20 ml (4 tsp) water until clumps are gone.
  9. When bread is done, remove from oven to a cooling rack and immediately brush the potato starch glaze over the surface. Let the bread cool for at least 12 hours until slicing to let it develop it's full flavor.
  10. I like to enjoy with good butter and lightly flavored cheese!

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