Yesterday, I invented & made this glorious delicious whole-wheat, spelt rye sourdough bread! And what a beauty it is: 906 gr!
See hee some yummy slices with their air holes: all whole-wheat flours , you know!!!
Look at those air bubbles: all whole-wheat sourdough!
Recipe: For 1 bread of 906 gram
Ingredients:
Day 1: start 1 day in advance in making your rye sourdough starter.
Ingredients for this starter:
I used 2 tablespoons white T 65 sourdough from my fridge that had bubbles in it (it is an older sourdough)
50 gr organic white flour T 65
100 gr rye flour T 130
150 gr lukewarm water
Method:
Mix it with a whisk together in a bowl & cover it for 24 hours in a closed plastic bag on the kitchen counter. After these 24 hours, my starter was ready. You see this when there are many bubbles & it smells sourdough like. If it wasn’t ready, I had to let it ferment for another 12-24 hours. Now, it looked like this with the other ingredients:
Day 2:
Ingredients for the dough:
300 gr organic whole-wheat flour (T 150)
100 gr organic whole spelt flour
50 gr organic rye flour (T 130)
150 gr active rye sourdough (see above)
6 gr ground table salt
320 gr lukewarm water
Method:
- Take your Kenwood machine & place the dough hook in. In the bowl below ad all ingredients. Mix on medium-speed to high-speed for about 5 minutes. Flour your kitchen counter a bit with rye flour but do not add too much flour!!!! Take dough out of bowl, with help of a dough scraper & knead for 1 minute extra. Oil a bowl & add dough in it. It will be sticky. Place a closed plastic bag over it & place into a warm place to double in size. This took my dough 2 hours.
- With help of dough scraper, take risen dough out of the bowl. Knock back the air for 1 minute or so & form into a long shape fitted for your silicon bread tin. You see my silicon bread tin in the 1st photo! 🙂 Place in here, close plastic bag & let it rise again for about 2 hours or until well risen. I work with a fan oven. So, I preheated it to 200°C (400 F) for 10 minutes. If you have a normal oven, use it at 220°C!! (428 F) I also added an empty ceramic dish onto an oven rack. After 10 minutes in the hot oven, it will be really hot & I fill it with just boiled water. On the rack below, I place the risen dough in the silicon tin. I just slice the top a few times with a sharp bread knife. Place it on the lowest oven rack & quickly, close the oven door. Bake your bread for about 40 minutes & do not open the oven door because of the created steam!!! Test after 40 minutes, to see if it is baked through. My bread was risen, brown & came loose itself from the silicon bread tin. Place onto a wire rack to cool down completely. Slice, smear with butter or margarine, top with whatever you like & eat & repeat! 🙂 Ha! Store in a cotton bread bag! MMM!
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Sophie's Foodie Files 
That bread looks wholesome!
Thanks so much, Angie! So tasty! 🙂
Yum! It’s a pretty shape too.
Thanks, my friend! x
Sophie– you are such an amazing bread baker!! I think Belgium in general just has better bread available than we do– but yours always looks so wholesome and delicious!! Wish this loaf was sitting on our counter! hugs hugs!
I am just a beginner you know, Rhonda! 🙂 I try to make it fun in my kitchen!
You’ve made some beautiful hearty breads Sophie– I’d come to you “bakery” any day! hugs blog-friend!