Recipe of Super Quick Homemade Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) - Card template

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Before you jump to Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Snacks.

Enjoying healthy foods makes all the difference in the way we feel. If we eat more healthy foods and less of the unhealthy ones we usually feel much better. A piece of pizza doesn't cause you to feel as healthy as consuming a fresh green salad. Sometimes it's hard to find wholesome foods for treats between meals. You can spend several hours at the grocery store searching for an ideal snack foods to make you feel healthy. Here are a handful of healthy snacks that can be used when you need an instant pick me up.

Foods made from whole grains are excellent for a quick snack. A slice of whole wheat toast, for example is a great snack in the morning hours. Eating on the run can easily be healthier with whole fiber chips and crackers. Make the change from refined products just like white bread to the healthier whole grain choices.

You don't have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthier doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let's go back to sourdough dreierbrot (rye, spelt & wheat bread) recipe. To make sourdough dreierbrot (rye, spelt & wheat bread) you only need 13 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):

1. Prepare of [Sourdough Pre-Dough]:.
2. Prepare 110 g of rye flour (I used wholegrain).
3. Get 110 g of water.
4. Prepare 15 g of rye sourdough starter (or other kind).
5. Provide of [Main Dough]:.
6. Prepare 260 g of Rye flour (I used wholegrain).
7. Get 130 g of light spelt flour.
8. Use 45 g of bread flour (wheat flour).
9. Provide 250 g of water.
10. Provide 11 g of salt.
11. Provide of [Potato Starch Glaze]:.
12. Provide 1/2 tsp of potato starch, lightly toasted until light brown.
13. Provide 20 ml of 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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