Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sourdough dreierbrot (rye, spelt & wheat bread). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat. Croissant with Sourdough Starter - TXFarmer VS. San Francisco sourdough with a Bucharest feel.

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is something that I have loved my whole life. They’re fine and they look fantastic.

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

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

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

It stems back all the way back to the Vikings. The Vikings were the first people who started. Spelt is one of the easiest flours to start a sourdough culture with. Here's how to make a spelt sourdough starter with spelt flour from scratch.

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!

I'm writing this post for a friend who has been advised to eliminate wheat and rye from her diet in favour of spelt flour. Please note the formula given for "The Dough" includes the levain. On my last bake i decided to try a new bread that is made with spelt flour and rye starter. My question is related to the Sourdough Rye Batards. Do you make your own sourdough starter?

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