Rye-Spelt Bread

Another bread without wheat flour; well technically spelt is an ancient type of wheat. This was the first time I had ever used spelt, which is slightly more expensive than wheat but considered easier to digest. The bread has very good flavor stemming from the use of rye and spelt, which are both very flavorful.

Sourdough

• 180g (6 3/8oz) whole grain rye flour
• 180ml water
• 18g rye sourdough starter

Combine all ingredients in a bowl and stir until smooth. Cover and let rest at room temperature for 16-18 hours.

Preferment

• 150g (5 1/4oz) white spelt flour
• 150ml water
• 1/4 tsp Active Dry Yeast, 1/8 tsp of sugar and 7ml (1/4oz) of water, mixed and let stand for about 10 minutes (or 1.5g fresh yeast)

Combine all ingredients in a bowl and stir until smooth (I used the mixing blow since everything just gets combined later anyways). Cover and let rest at room temperature for 2 hours. Transfer to refridgerator and let rest for 14 more hours.

Main Dough

• Sourdough
• Preferment
• 165g whole grain rye flour
• 190g white spelt flour
• 100ml water
• 2 tsp salt
• 1 tsp Active Dry Yeast, 1/2 tsp of sugar and 26ml (7/8oz) of water, mixed and let stand for about 10 minutes (or 8g fresh yeast)

Combine all ingredients in a mixing bowl and mix with the dough hook for about 7 minutes. Cover and let rest for 30 minutes. Then form into round shape, transfer into fermentation basket and cover with plastic wrap. Let the dough rise for 1 hour at 86-90°F  (30-32°C). You can get to that temperature using your oven by just turning on the oven light.

Preheat oven to 485°F (250°C).

Cover a baking sheet with parchement paper and turn down over carefully onto the sheet. Transfer into oven on 2nd level from the bottom. Spray some water into the oven and bake for 15 minutes, then open the oven door to let out steam and reduce temperature to 360°F (180°C). Bake with falling temperature for another 45 minutes.

To check if the bread is ready knock on the bottom. It should sound a little hollow.

Let cool on a cooling rack.

Original recipe by ketex. Couldn't find the recipe on the web site, I got it from his book.