Simple Way to Prepare Super Quick Homemade Sourdough rye bread with spelt and wheat (Dutch oven ver.) - Card template

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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 Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is today a lot more popular than before and rightfully so. There are numerous diseases related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get us to adopt a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, most people think that it takes a lot of work to eat healthily and that they will need to drastically change their lifestyle. Contrary to that information, individuals can modify their eating habits for the better by carrying out a couple of simple changes.

These types of changes can be done with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil, for instance, contain monounsaturated fats which are known as the good fats that battle the effects of bad cholesterol. Olive oil also provides vitamin E which is great for your skin, among other things. If you presently are consuming plenty of fresh fruits and leafy greens, you may want to think about where you're getting them and if it's the best source. If you choose organic foods, you can avoid the problem of ingesting crops that may have been sprayed with toxic pesticides. If you can find a good local supplier of fresh fruit and veggies, you can also eat foods that have not lost their nutrients due to storage or not being harvested at the right time.

Obviously, it's not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let's go back to sourdough rye bread with spelt and wheat (dutch oven ver.) recipe. You can cook sourdough rye bread with spelt and wheat (dutch oven ver.) using 15 ingredients and 14 steps. Here is how you do it.

The ingredients needed to prepare Sourdough rye bread with spelt and wheat (Dutch oven ver.):

1. Prepare of Rye Sourdough Pre-dough:.
2. Prepare 15 g of rye sourdough starter.
3. Get 75 g of rye flour.
4. Use 75 g of warm water.
5. Prepare of Main Dough:.
6. Prepare 150 g of rye flour.
7. Take 100 g of bread flour (wheat).
8. You need 50 g of spelt flour (or use more bread flour).
9. Use 7.5 g of salt.
10. Provide 180 g of warm water (40-50°C/105-122°F).
11. Provide 10 g of honey or molasses.
12. Use of Optional:.
13. Take 1/2 tsp of caraway seeds.
14. Prepare 50 g of sunflower seeds.
15. Prepare 1 of medium sized Dutch oven pot with lid (Staub, Le creuset, etc).

Instructions 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..

Sourdough rye bread with spelt and wheat (Dutch oven ver.) Recipe by Felice. Great recipe for Wheat Berry Bread with Rye and Spelt Flour. We grew some wheat in our garden this spring and I wanted to incorporate the whole kernels into my bread. 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.

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