Wheat Berry Bread with Rye and Spelt Flour
Wheat Berry Bread with Rye and Spelt Flour

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, wheat berry bread with rye and spelt flour. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Seeded Rye with Wheat Berries and Spelt. I have been craving this type of loaf since my last Swedish Rye By the way, how different is spelt from whole wheat? I don`t think spelt is available in the region I live.

Wheat Berry Bread with Rye and Spelt Flour is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Wheat Berry Bread with Rye and Spelt Flour is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook wheat berry bread with rye and spelt flour using 21 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Wheat Berry Bread with Rye and Spelt Flour:
  1. Get SOURDOUGH
  2. Make ready 100 g rye flour
  3. Prepare 15 g rye sourdough starter
  4. Prepare 100 g water (100 ml)
  5. Take POOLISH
  6. Take 175 g bread flour
  7. Take 1 pinch dry yeast
  8. Get 175 g water (175 ml)
  9. Prepare COOKED WHEAT BERRIES
  10. Prepare 100 g wheat berries
  11. Prepare 150 ml water
  12. Take MAIN DOUGH
  13. Prepare 1 batch each sourdough and poolish from above
  14. Prepare 100 g spelt flour
  15. Take 50 g rye flour
  16. Get 50 g whole wheat flour
  17. Prepare 8 g salt
  18. Prepare 1/4 tsp dry yeast (heaping)
  19. Make ready 60 g water or beer (60 ml)
  20. Get OPTIONAL MIX-IN
  21. Prepare 50 g flaxseed

Dinkelbrot, or spelt and rye bread recipe with a sourdough starter and added yeast. The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat. In order to make bread from wheat berries, the wheat berries need to be softened so they can later be The wheat berry doesn't lend itself well to the breads we know and love. The bran layer is the main Rye contains a starchy, gelatinous compound called pentosans which can aid in binding to a.

Steps to make Wheat Berry Bread with Rye and Spelt Flour:
  1. SOURDOUGH & POOLISH PREP: Mix the ingredients for the sourdough and poolish dough in separate bowls. Let the rest for 12-15 hours at room temperature. The poolish dough will get bubbly like the photo here…
  2. And the sourdough will get soft and kind of frothy like this photo.
  3. WHEAT BERRIES: Prepare the cooked wheat berries: bring 100 g to a boil in 150 g (= 150 ml) water. Cover with lid, turn to lower heat and let cook for 10 minutes. Remove lid and cook until any residual water is gone. Let cool completely (I like to do this step ahead of time so I don't need to worry about when I'm ready to knead and bake).
  4. MIX AND KNEAD: When the sourdough and poolish are ready, mix them together with all the other dry ingredients (except flax seeds). Add enough water or beer to form a kneadable dough (you don't want it super sticky).
  5. Knead for 15 minutes until the dough is smooth and elastic. Dust hands or kneading surface with additional flour if the dough is sticking too much.
  6. After 15 minutes, fold in the flaxseed if using and knead for 1 minute.
  7. FIRST RISE: Form into a ball and place in a bowl to rise for 1 hour at room temperature. Cover it with plastic wrap so it doesn't dry out. After 1 hour, re-fold into a ball and let rise another 20-30 minutes.
  8. FINAL RISE: Remove from bowl and re-fold into a ball or oblong loaf (whatever shape you want the final bread to be.）
  9. Dust with rye flour and let rise in a floured banneton or basket lined with a bakers linen (fold/crease facing up) for 45-60 minutes. If you don't have the banneton or basket, let it rise (fold/crease facing down) on the a parchment paper lined baking sheet cover with a tea towel.
  10. OVEN & STEAM PREP: During the final rise, preheat the oven to 250°C/480°F. Place a shallow oven-safe pan at the bottom of the oven while preheating - you'll use this to create steam later! (You can skip the steam if necessary, but this is what gives the bread crust a nice color and makes it crisp).
  11. Prepare some boiling water for the steam tray shortly before the bread is ready to bake.
  12. BAKE: Put into oven on middle rack and pour some boiling water into the steam tray (be careful because it will steam a lot!).
  13. When the dough has finished it's final rise, place on the baking sheet with the crease facing bottom (unless you already did this). Cut slits into the dough in whatever pattern you like.
  14. Bake for 10 minutes at 250°C/480°F, then remove the steam pan. Lower the heat to 220°C/430°F and bake for another 30 minutes. Remove from oven and let cool uncovered on a wire rack.

It's a basic bread with an excellent flavour & no starter. Equal parts of spelt and rye give a great flavour without being overwhelming. I killed my sourdough starter early on in the summer by leaving it in the. How To Make Sourdough Bread (Spelt Or Whole Wheat!) We only recommend products and services we wholeheartedly endorse. I have loved working with spelt recently because it yields light, fluffy, and moist baked goods.

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