How to Cook Perfect Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread). Great recipe for Sourdough Dreierbrot (Rye, Spelt & Wheat Bread). This bread will take you on a trip to Germany! It is a very aromatic, mildly sour and denser bread with three kinds of flour (mostly rye, hence the denseness).
Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) Therefore, I would like to introduce my sourdough breakfast bread to you. I have used three types of flour for this bread, wheat, a very coarse rye flour, and Spelt flour. Let the starter rise overnight and make the bread the next day. You can have Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) using 13 ingredients and 10 steps. Here is how you achieve it.

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

  1. Prepare of [Sourdough Pre-Dough]:.
  2. Prepare 110 g of rye flour (I used wholegrain).
  3. You need 110 g of water.
  4. You need 15 g of rye sourdough starter (or other kind).
  5. It's of [Main Dough]:.
  6. It's 260 g of Rye flour (I used wholegrain).
  7. It's 130 g of light spelt flour.
  8. You need 45 g of bread flour (wheat flour).
  9. You need 250 g of water.
  10. It's 11 g of salt.
  11. It's of [Potato Starch Glaze]:.
  12. Prepare 1/2 tsp of potato starch, lightly toasted until light brown.
  13. You need 20 ml of water (4 tsp).
The first was like a brick, the second really soggy, even though the internal bread temp was fine! I used half wholegrain and half white spelt flour with rye starter and it's come out really well. I also used spelt flour for dusting and it was absolutely fine. Spelt Sourdough Formula If any of the terms or steps below are new to you, have a look at my Beginner's Sourdough post from a few weeks ago for more description and photos of each.

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

  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!.
Spelt has attributes similar to regular wheat in bread baking and although the gluten network in spelt is a little bit weaker and less elastic, there is enough of it to produce a loaf of good volume. Like making your sourdough starter, the process of making spelt sourdough bread may seem intimidating at first glance, just take it step by step and you'll have fresh bread on your counter in no time. Spelt is my flour of choice purely because I like it but Rye is no less beneficial. In fact here is a Rye flour sourdough recipe from Eva (also doing the Health coaching course). When trying this recipe, if it doesn't turn out too perfect, don't lose hope.

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