Spelt, Rye, and Whole Wheat Sourdough Bread
This is a typical winter for me, with the weather allowing me to bake anything and everything bread. This loaf has a little more sourness, elevating the wholesome character of the crumb and crust, as well as all the usual zest that comes with increasing the whole grain percentage.
This loaf was all about flavor, so I used whole grain Flourist Red Fife for the whole wheat portion of the recipe, which added a lot of character to an already flavorful loaf, and a small amount of rye flour in the crust added a lot of flavor and color.
Warm the mixing water to achieve a final dough temperature of 78-80u00b0F (26-27u00b0C) using a sourdough starter from Central Milling Artisan Baker’s Craft Plus, 11-12% protein, and 10g malted white bread flour.
1. Liquid Levain – 10:00 a.m.
Mix together the sourdough starter, water, flour, and oil, then cover loosely for 3 hours, aiming for a final temperature of 78-80u00b0F (26-27u00b0C) for the dough to set.
2. Autolyse – 12:30 p.m.
In a mixing bowl, combine all but 100g of the flour with the remaining water, and mix with your hands to fully incorporate the ingredients until no dry bits of flour remain. Cover and set aside at room temperature until ready to use 30 minutes later.
3. Mix – 1:00 p.m.
Mix everything together with your hands until it forms a shaggy mass, then dump the bowl out onto the counter and slap and fold the dough for about 8 minutes (this is a wet dough that benefits from some extra kneading time).
3. Bulk Fermentation – 1:15 p.m. to 4:45 p.m.
Give the dough three sets of stretch and folds during bulk fermentation: the first set 15 minutes after the start of bulk fermentation, then every 30 minutes thereafter; after the last set of stretches and folds, let the dough rest for the remainder of the bulk fermentation.
4. Divide & Preshape – 4:45 p.m.
Allow the dough to rest, uncovered, for 20 minutes before kneading it into a ball to give it extra strength and prevent it from spreading too much on the counter.
5. Shape – 5:05 p.m.
This recipe can be made into a boule or a batard, but I prefer the long, oval shape because of the way it slices; if you make it into a batard, I recommend shaping it a little tighter than usual and scoring it twice (or three times).
7. Bake – 9:00 a.m. (pre-heat oven at 8:00 a.m.)
Preheat the oven to 500u00b0F (260u00b0C) with a baking stone or Baking Steel inside, and bake for 20 minutes with steam. If the bread is shaped like a long batard, I recommend a double (or triple) score similar to a demi-baguette.
This is a loaf that will surprise and delight, bringing contentment with every aspect of the outcome, after testing, changing, and modifying each piece until it fit just right to bring this loaf together.
The crust of a good loaf of bread is the most important part, and this one fulfills all of my desires: it’s thin, deeply colored, and almost reminiscent of a loaf made with durum: rustic, ragged lines, and dramatic fissuring.
Increased levain percentage, higher hydration, and a higher final dough temperature all helped, as did using lower protein white flour (without any stronger flour mixed in).
The Red Fife is a delicious Spelt bread made with whole grain rye and whole wheat that’s a little squatter than a tall all-white loaf, but one that’s so flavorful it makes eating loaves with less whole grain seem tame.
Does spelt flour rise?
Because spelt rises and proves faster than regular wheat flour, bake it as soon as it has doubled in size after the second proving.
Does spelt absorb more water than wheat?
Because spelt flour is more water-soluble than wheat flour, you may need less liquid than you would with whole wheat flour. The higher level of gliadin, the protein that causes dough to stretch, also means that the dough can spread a lot, which can be prevented by using less liquid.
Why does my spelt bread not rise?
Because the water never fully penetrates the protein, there is nothing to hold the loaf up, and the dense loaf is too tight to allow the yeast gases to expand the loaf, it will not rise properly. 2) You must also mix it properly.
Which is better rye or spelt?
Because spelt’s higher fibre content aids in the breakdown of gluten in the body, rye flour is better tolerated by gluten-sensitive people than other gluten flours; however, this tasty flour is dense and heavy, and is frequently mixed with other gluten flours.
Can I replace Spelt flour with plain flour?
Spelt can be used in place of whole wheat in any recipe and for up to half of the flour in an all-purpose recipe; however, because spelt is gluten-free, it’s best to keep some regular flour on hand to ensure the right structure and texture in whatever you’re baking.
Why is spelt good for you?
With its mild, nutty flavor, spelt is a popular alternative to wheat, and it also contains several essential nutrients like iron, magnesium, and zinc. Eating spelt and other whole grains may help people achieve or maintain a healthy weight, as well as improve heart health, aid digestion, and reduce the risk of diabetes.
Does spelt absorb water?
Because freshly milled spelt absorbs more water than aged spelt, if you’re not using freshly milled spelt, subtract 1/4 cup water from the amount called for in the dough and add it back in while mixing only if necessary to achieve a smooth, soft dough.
Is Spelt flour high in protein?
Spelt flour has a nutritional profile similar to that of common wheat, with slightly more protein and slightly less insoluble fiber, as well as higher levels of some important vitamins.
Is spelt high in gluten?
In general, spelt had the highest gluten content, but there was no difference between the gluten contents of durum wheat, emmer, and einkorn, which all had significantly higher gluten contents than common wheat. However, the gluten composition of all wheat species differed significantly.
How long does spelt take to rise?
Preheat the oven to 350u00b0F and lightly oil an 8 x 4-inch loaf pan. Place dough in a clean, oiled bowl, cover, and let rise until doubled in size, about 1 hour. Punch down the dough, cover, and let rise another 30 minutes.
What does spelt flour do to bread?
Spelt flour is a versatile baking ingredient that lends a compelling nutty flavor and light sweetness to baked goods. It can be used in cakes, breads, muffins, scones, and even chocolate chip cookies and waffles.
What flour has no gluten?
Almond flour is made from ground, blanched almonds, which means the skin has been removed, and has a nutty flavor. It’s commonly used in baked goods and can be a grain-free alternative to breadcrumbs.
Why is Spelt flour more expensive?
Spelt is more expensive u2013 This is where we feel the spelt disadvantage and need to spend more money when purchasing spelt flour. Less crop per area. Double grinding process u2013 First removing the shell, then grinding.
Can you substitute Spelt flour for rye?
Spelt flour holds its shape and texture, but it has a mild, slightly sweet flavor that works well as a wheat flour substitute and gives your baked goods a light, soft texture. A general rule for using rye flour in everyday baking is to replace one-third of the flour called for with rye flour.
What’s the healthiest bread for weight loss?
Here are the seven healthiest breads available.
- Sprouted whole grain bread is made from whole grains that have sprouted due to heat and moisture exposure.
- 100% whole wheat.
- Oat bread.
- Flax bread.
- 100% sprouted rye bread.
- Healthy gluten-free bread