Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, sourdough dreierbrot (rye, spelt & wheat bread). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is something that I’ve loved my entire life.

Great recipe for Sourdough Dreierbrot (Rye, Spelt & Wheat Bread). This bread will take you on a trip to Germany! It is a very aromatic, mildly sour and denser bread with three kinds of flour (mostly rye, hence the denseness).

To begin with this particular recipe, we must prepare a few components. You can have sourdough dreierbrot (rye, spelt & wheat bread) using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):

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

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. What I learnt with sourdough, is that all sourdough bread does not turn out the same.

Instructions to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):

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!

It is more widely used in Europe where it's known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. 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. We talked to two expert sourdough bakers about the questions new bread bakers face when they first start experimenting with bread fermentation and yeast cultivation (i.e. rising dough and waiting. Another great recipe from the all new, re-written Home Made Sourdough (UK edition) that comes out sometime soon!

So that’s going to wrap this up with this exceptional food sourdough dreierbrot (rye, spelt & wheat bread) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!