Posted in Recipes

Wholewheat, Spelt Rye Sourdough Bread: Do you want a slice?

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:

  1. 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.
  2. 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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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

7 thoughts on “Wholewheat, Spelt Rye Sourdough Bread: Do you want a slice?

  1. 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!

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