Easy Rye And Spelt Bread Recipes

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.

EASY RYE AND SPELT BREAD

Steps:

• Combine flours, yeast, sea salt and warm water (like bath water, or 105°F or 40ºC) in a bowl and stir with a spoon or with your hands until you get a sticky rough dough. Depending of the flour you use, you maybe need to add more or less water, so I recommend you to add the water gently.
• Place the dough in a bowl, cover with a dishcloth and let rise for 2 hours at room temperature.
• Preheat the oven to 430ºF or 220ºC.
• Line a loaf pan with parchment paper or grease it with oil (I usually use extra virgin olive oil or coconut oil). Place the dough into the loaf pan and slash the bread about 5 times with a knife. Add the pumpkin seeds and press with a spoon.
• Bake for 25 minutes at 430ºF or 220ºC and 35 minutes at 350ºF or 175ºC.

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.

RYE & SPELT GRAIN BREAD (GETREIDEBROT)

Steps:

• Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes.
• Mix the milk & molasses together.
• Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through.
• Add the milk & molasses to the yeast mixture & stir gently.
• Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky.
• Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes.
• Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes.
• Cover the dough & let prove for about 1 hour, or until doubled in size.
• Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well.
• Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly.
• Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out.
• The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.