Rustic Rye & Spelt Sourdough Bread
Description
This rustic rye and spelt sourdough loaf combines whole grain richness with the tangy complexity of natural fermentation. Featuring a blend of bread, rye, and spelt flours, this artisan bread delivers a hearty crumb, deep earthy flavors, and a satisfying crust. Perfect for those seeking a wholesome, gut-friendly homemade bread with a tender, nutty texture and crisp crust.
Ingredients
Starter and Liquid
- 200 g active sourdough starter well fed and bubbly
- 350 g lukewarm water
Flours and Salt
- 300 g bread flour
- 100 g rye flour
- 100 g spelt flour
- 10 g salt
Instructions
Mixing and Kneading
- In a large mixing bowl, combine the active sourdough starter with the lukewarm water. Stir thoroughly until the starter is fully dissolved.
- Add the bread flour, rye flour, spelt flour, and salt to the starter-water mixture. Mix using a wooden spoon or your hands until a shaggy dough forms.
- Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate and gluten to start developing.
- Gently knead the dough for about 5 minutes until it becomes more cohesive and elastic, using wet hands or a bench scraper as needed.
Bulk Fermentation
- Cover the dough again and let it ferment at room temperature for 12 to 14 hours. This slow fermentation develops flavor and structure.
Shaping and Proofing
- After fermentation, turn the dough onto a lightly floured surface and shape it gently into a round or oval loaf.
- Place the shaped dough seam-side up into a well-floured proofing basket or bowl lined with a floured kitchen towel.
- Allow the dough to proof for 1 to 2 hours until it is slightly puffed but still holds its shape.
Baking
- Preheat your oven to 450°F (230°C). If using a Dutch oven, preheat it inside the oven for at least 30 minutes.
- Transfer the proofed dough onto parchment paper, score the top with a sharp blade, and carefully place it into the hot Dutch oven.
- Bake for 30 to 35 minutes, removing the lid halfway through baking to develop a deep golden crust.
- Remove the bread from the oven and cool completely on a wire rack before slicing to prevent a gummy crumb.
Notes
- Use a well-fed and active sourdough starter for best rise and flavor.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- Store bread in a paper bag or wrapped in a kitchen towel at room temperature to maintain crust texture.