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Instructions to Preparing Best Wheat Berry Bread with Rye and Spelt Flour

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Wheat Berry Bread with Rye and Spelt Flour

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Below are the ingridients that are required to cook a perfect Wheat Berry Bread with Rye and Spelt Flour:

  1. You need of SOURDOUGH.
  2. Get 100 g of rye flour.
  3. You need 15 g of rye sourdough starter.
  4. Use 100 g of water (100 ml).
  5. Provide of POOLISH.
  6. You need 175 g of bread flour.
  7. Provide 1 pinch of dry yeast.
  8. You need 175 g of water (175 ml).
  10. You need 100 g of wheat berries.
  11. You need 150 ml of water.
  12. You need of MAIN DOUGH.
  13. You need 1 of batch each sourdough and poolish from above.
  14. Get 100 g of spelt flour.
  15. You need 50 g of rye flour.
  16. Prepare 50 g of whole wheat flour.
  17. Take 8 g of salt.
  18. Provide 1/4 tsp of dry yeast (heaping).
  19. Prepare 60 g of water or beer (60 ml).
  20. You need of OPTIONAL MIX-IN.
  21. You need 50 g of flaxseed.

Done with the ingridients? Here are the sequences on producing 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..

I actually have been working on a pumpernickel rye bread similar to this on and off for awhile. Rye flour is the powder milled from whole rye berries or grains from rye grass. It is used to produce rye and sourdough bread, providing a distinctive flavor and improved nutritional content compared to bread baked with wheat flour. This bread, oddly enough, has no discernible wheat berries, something which I always attributed to superior industrial wheat berry smooshing And would using spelt flour make the bread too heavy? Whole wheat flour will probably be your first choice because it is easily available in most grocery stores, it's familiar and it's not too much You can't expect to exchange white flour with whole wheat flour one to one and expect your breads to come out great with out making any other adjustments.

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