Really easy Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

This Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) { has been the most popular prescription in Simply Recipe for over 14 years. Million out of people make every time. Why? 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. Great recipe for Sourdough Dreierbrot (Rye, Spelt & Wheat Bread).

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. Another great recipe from the all new, re-written Home Made Sourdough (UK edition) that comes out sometime soon! You can have Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) using 13 ingredients and 10 steps. Here is how you cook that.

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

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

Click here if you need to learn more about making and using a rye starter before you begin. Spelt is my flour of choice purely because I like it but Rye is no less beneficial. In fact here is a Rye flour sourdough recipe from Eva (also doing the Health coaching course). When trying this recipe, if it doesn't turn out too perfect, don't lose hope.

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) instructions

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!.

What I learnt with sourdough, is that all sourdough bread does not turn out the same. Spelt Sourdough Formula 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. Spelt has attributes similar to regular wheat in bread baking and although the gluten network in spelt is a little bit weaker and less elastic, there is enough of it to produce a loaf of good volume. Rye Flour: Rye flour is another popular option for sourdough starters. Naturally rich in amylases, nutrients, and microbes, this cereal flour enables a starter to quickly convert sugars for faster, more efficient fermentation.

So for the rest of me apologize if there is a step by step that is wrong. Hopefully that is what I gave regarding Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) {.If you have trouble choosing what menu to serve for friends can directly visit the website elcircodelasmoscas{