Make your own spelt bread
Rated 3.1 stars by 41 users
category
Breads
portions
4
preparation time
170 Minutes
cooking/baking time
50 Minutes
Spelt
is not only a healthy alternative to wheat, but also a more digestible one.
In combination with high-fiber rye, it is not only healthy, but also delicious. This spelt and rye bread tastes like it was made by a master baker. In this recipe, we
show you how to make spelt and rye bread easily in a Dutch oven.
Ingredients
- 470 ml water (warm)
- 1 tsp sugar
- 1/2 cube baker's yeast
- 600 g spelt flour 630
- 250 g spelt flour 1050
- 100 g wholemeal rye flour
- 75 g sourdough
- 20 g baking malt
- 30 g butter
- 20 g salt
preparation
Dissolve the baker's yeast and sugar in 100 ml warm water and leave to rest for 10 min.
Mix the flours, add the sourdough, water and baking malt and knead together with the dissolved yeast mixture for about 5 minutes. Add the butter one piece at a time.
Add salt to the dough and knead for a further 5 minutes. Then cover the dough and leave to rest for 90 minutes. Knead again after 30 min.
In the meantime, heat the Dutch oven with 30 briquettes (10 at the bottom, 20 at the top).
Shape the dough into a round loaf and leave to rest in a floured tin (e.g. proofing basket) for another 60 minutes.
Carefully place the risen dough in the Dutch oven (do not knead any more) and bake for approx. 50 mins. Check once after about 45 minutes. If the bread sounds hollow when tapped on the underside, it is ready.
Recipe note
Cooking temperature/char distribution: 30 briquettes, 20 on top of the lid and 10 under the pot
