Recipe of Ultimate Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Sourdough Dreierbrot (Rye, Spelt & Wheat Bread). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) Recipe. 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.

You can have Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) using 13 ingredients and 10 steps. Here is how you cook it.

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

1. Make ready of [Sourdough Pre-Dough]:.
2. It’s 110 g of rye flour (I used wholegrain).
3. Make ready 110 g of water.
4. It’s 15 g of rye sourdough starter (or other kind).
5. You need of [Main Dough]:.
6. It’s 260 g of Rye flour (I used wholegrain).
7. You need 130 g of light spelt flour.
8. You need 45 g of bread flour (wheat flour).
9. Take 250 g of water.
10. Take 11 g of salt.
11. You need of [Potato Starch Glaze]:.
12. Prepare 1/2 tsp of potato starch, lightly toasted until light brown.
13. Take 20 ml of water (4 tsp).

I am happy for that part.This time I decide to make Spelt and Rye Sourdough Bread.Another great recipe from the all new, re-written Home Made Sourdough (UK edition) that comes out sometime soon!Click here if you need to learn more about making and using a rye starter before you begin.

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!.

The name "Dreierbrot" comes from the German word "Drei" which means.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.Delicious spelt and rye sourdough bread soft nutty crumb goes well with your favorite dipping oil or butter.

This is then known as the levan and is mixed with bread flour to make sourdough bread.Sourdough can be made using individual bread flours or a combination of flours, for example: white, spelt or wheat and rye.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.If you are not using freshly milled.Thanks for sharing this great recipe.