Best Spelt Rye Bread Recipes

SPELT & RYE BREAD

Steps:

• Lightly oil a large bowl and baking sheet Put all the dry ingredients in another large bowl and make a well in the center. Add the buttermilk and honey and mix together, using a wooden spoon, to a rough dough. Turn the dough out onto a lightly floured work surface and knead for 10-12 minutes until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size. Turn the dough out onto a lightly floured work surface, knock the air out of the dough by punching it with you fist and knead it gently once or twice. Shape the dough into a round ball and put on the prepared baking sheet. Cover again and leave in a warm place for 45 minutes, or until the dough has doubled in size and no longer springs back when poked. Meanwhile, preheat the oven to 425 degrees F. Using a sharp knife, slice three or four diagonal cuts into the top of the dough and brush with either some milk or beaten egg diluted with a little water before sprinkling with some flour and a few spelt and rye flakes, if you like. Splash a little water in the hot oven to create steam to help the bread to rise. Bake for 15 minutes, then turn the oven down to 375 degrees F and bake for a further 30-45 minutes until the bread is just firm and hollow-sounding when tapped. Transfer to a wire rack to cool.

EASY OVERNIGHT SPELT RYE BREAD

Steps:

• Combine the flours, salt, and yeast in a large bowl. Stir in the water until a shaggy looking dough forms. Cover with a plate or beeswax wrap and set on the counter to rest for 12-16 hours.
• Once the dough has rested, it should have risen significantly and be quite bubbly. It will be soft. Use a spatula or your hands to stretch and fold it a few times in the bowl before placing onto a large square of parchment paper or in a well floured banneton. Sprinkle flour over it and cover with a towel.
• Let the dough rise for another 30-60 minutes. Place a Dutch oven or other high-heat safe covered dish (e.g. pyrex) into the oven and heat to 230C / 450F. Once the oven is hot, remove the dish and place the dough carefully into the hot pot.
• Bake the bread, covered, for 30 minutes. Uncover and reduce the heat to 200°C (400°F) and bake for an additional 15-25 minutes, or until the crust is golden. A darker crust will have a deeper flavour, so go by your personal preference.
• Let the bread cool completely on a wire rack before cutting. Slicing it while it's still hot will result in an unpleasant gummy texture. Store in a sealed container or tea towel for 3-5 days at room temperature.

SPELT AND RYE BREAD RECIPE FOR HEALTHY EATERS

Steps:

• Weigh the ingredients whilst keeping the dry ones separate to the wet.
• Add all the ingredients to a mixing bowl and, using a dough scraper, gently combine the ingredients in a circular motion. After a minute or two the bowl will starts to hinder the technique as the ingredients form a mass. In a dough mixer: If you are using a dough mixer, add all the ingredients to a dough mixer fitted with a dough hook attachment. Mix at a slow speed for 6 minutes before increasing the speed to fast for another 6 minutes. Note that a small mix in a large mixer will not work well with this kind of dough. Now move to step 5.
• Tip the dough out of the bowl an onto a worktop. Set a timer for 6 minutes and slowly knead using a stretching technique with the heel of your hands until the timer sounds. Place back into the mixing bowl and cover. Place in the fridge for 10 minutes.
• Remove from the fridge and start a 8 minute timer. Fast knead using the French or the stretch, slap and fold method on the workbench. When the timer sounds, place the dough back in the bowl and cover.
• Return the bowl to the fridge to bulk ferment for 30 minutes. This will lower the temperature and allow the gluten to strengthen gradually.
• Remove the dough from the bowl and place it on the table. Knock it back or complete a stretch and fold.
• Return the dough to the bowl, cover and rest on the worktop for a further 30 minutes. If the dough is still warm (+28C (82F)), you should put it in the fridge for the same amount of time
• Remove from the fridge and turn the dough onto the table. Knock out the air and pre-shape into a batard shape (cylinder). Lightly dust an area of the table with spelt flour and leave the dough to rest on the surface for 10 minutes.
• Punch the dough back down and reshape into a batard, Roll the edges of the dough to taper them and give the dough a nice crescent curve if you wish.
• Place your spelt and rye bread on a dusted board to prove. Leave for 2-3 hours, whilst lightly spraying with water every 30 minutes if it dries out. This will take longer in cool conditions. Whilst it's rising, you'll need to get the oven preheated to 250C (480F) with a baking stone and a lipped tray beneath it
• Sprinkle some spelt flour over the top and cut with three cuts at diagonals against the flow of the curved bread using a lame. Drop into the oven by sliding it off the board or transferring to a peel and sliding from that. Add steam to the oven and drop the temperature to 230C (440F).
• Once it's doubled in size, sprinkle spelt flour over the top and score with three cuts. Th cuts should be diagonal, against the flow of the curve of the bread. It's best to use a lame to make the cuts but a serrated knife will work fine if you don't have one.
• Drop onto the preheated baking stone by sliding it off the board or transferring to a peel and sliding from that. Wearing oven gloves, add a cup of hot water to the tray beneath. This will create steam which enhances the crust and the oven spring.
• As soon as the water is poured on the tray, get the oven door shut as quickly as you can (without burning yourself!). Drop the temperature to 230C (440F) and bake for around 35 minutes. After 20-25 minutes, open the oven door to release some of the steam.
• Once the bread sounds hollow when tapped, slide a peel underneath or use oven gloves to remove your spelt and rye bread from the oven. Let it cool for a couple of hours before eating!

SPELT RYE BREAD

Steps:

• in measuring cup warm milk in microwave, then stir in sugar and yeast. do not microwave the yeast! let proof for 10 min.
• mix flours and salt, stir in milk mixture and margarine to make a soft dough.
• knead for a minimum of 5 min, add more white flour if too sticky.
• let rise until doubled in size.
• punch down and knead some more, form into the shape desired. i like to make a log and put in a greased loaf pan to make a classic supermarket loaf shape.
• let rise until doubled in size again, bake at 375 for 25 min, if getting too brown cover with foil.
• remove from pan and let rest on a rack. goes well with butter and/or cream cheese for a filling, fast breakfast.