Wheat Bread with Rye and Spelt

A rye sourdough bread combining all 3 major flour types: Wheat (50%), spelt (30%) and rye (20%). All the rye is in the sourdough and all the spelt in the poolish. The combination of all three flours makes for a rich flavor. Longer than usual proofing times (compared to the other recipes I have tried) allow to use less yeast for everyone who doesn't really like the taste of it.

Sourdough

• 105g (3 3/4oz) whole grain rye flour
• 105ml (3 1/2 oz) water
• 10g (3/8 oz) rye sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover and let proof at room temperature for 16-20 hours.

Poolish

• 155g whole grain spelt flour
• 155ml water
• 0.2g fresh yeast

Dissolve the yeast in the water, pour over the flour and stir until smooth. Cover and let proof at room temperature for 16-20 hours as well.

Main Dough

• Sourdough
• Poolish
• 260g (9 1/8 oz) all purpose wheat flour
• 90ml (3oz) water
• 5g fresh yeast or 3/4 tsp Active Dry Yeast, 3/8 tsp of sugar and 21ml (3/4oz) of water, mixed and let stand for about 10 minutes
• 10g (1 1/2 tsp) salt

Combine all ingredients in a mixing bowl and knead with the dough hook on lowest speed for 5 minutes. Increase speed to 2 and knead for another 5 minutes. Cover and let rest for 1 hour at room temperature. About 30 minutes in, fold the dough on a lightly floured surface. To do that fold the dough into the middle and press it down. Go around the dough repeating that until it has a round shape again.

Form the dough into ball shape and place it (seam up) in a floured banetton. Let proof at room temperature for 1 hour.

Preheat oven to 485°F (250°C).

Place parchement paper on a baking sheet and turn over dough from the basket (seam is now down). With a sharp knife cut a cross into the top of the bread (cut 1-2cm, ~ 1/2 inch deep). Make 4 horizontal cuts into the side of the bread in each of the quarters.

Spray a lot of water into the oven, place the baking sheet on the middle rack and back for 10 minutes. Then let out the steam by opening the oven door and reduce temperature to 375°F (190°C). Bake with falling temperature for another 35 minutes. For a nice crust, open the oven door a bit during the last 10 minutes and incease the temperature again to 450°F (230°C).

Let cool on a cooling rack.

Original recipe (German language) in "Das Brotbackbuch" by Lutz Geißler, published by Ulmer Eugen Verlag.