Rye/Wheat Dark Beer Bread

Rye sourdough bread with cracked wheat soaked in dark beer, which gives the bread a nice color and - as always - full flavor. Main dough is 50/50 rye/wheat flour plus a lot of rye sourdough, which I always make from whole grain flour, so the final result is about 2:1 rye:wheat.

Spelt Sourdough Bread

Originally a 100% spelt bread I turned this recipe into a spelt/rye bread. Like the original it's made with spelt sourdough but I exchanged some of the spelt flour for rye flour; I simply like that better. Some of the spelt is prepared in a mash allowing the flour to bind and retain more water. Another one of Ketex' great recipes.

Dark Beer Rye Sourdough with Kamut

A rye sourdough bread made from 2:1 rye:wheat flour. Kamut flour and oat flakes were soaked in dark beer, which always add really good flavor to the bread. The two ends of the bread were twisted against each other, a technique I hadn't used before and makes for an interesting surface pattern.

Rye Bread with Spelt Berries

100% rye flour bread with sourdough and spelt berries to add a little crunch. Spelt has been very popular recently but most recipe I made before also have some - if not all - spelt flour as well. This is the first time spelt is add just like other grains usually are.