Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, sourdough dreierbrot (rye, spelt & wheat bread). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) is something that I have loved my entire life.

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.

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

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

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

Steps 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 is going to wrap it up with this special food sourdough dreierbrot (rye, spelt & wheat bread) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s 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. Thank you for reading. Go on get cooking!