Spelt & Rye Bread Recipe - For Healthy Eaters

Spelt & Rye Bread Recipe For Healthy Eaters

easy

5 hours

uk

This spelt and rye bread is a really hearty spelt bread that is packed full of healthy flavour. It's a really simple introduction to baking with spelt flour. This bread has masses of flavour, it just feels sooo good for you and it is!


Spelt bread is suitable for many low GI diets. Many people who suffer from allergic reactions to sliced supermarket bread find spelt and rye made breads a are fine for them to digest.


Making this bread at home is so rewarding, I make it so often!


Ingredients 


    330g  Spelt bread flour 


     20g  Dark rye flour


   266g  Water


       7g  Salt


    7.4g  Fresh yeast (3.5g dried yeast)


1

Weigh the ingredients, keeping the dry ones separated from the wet. If using dried yeast, mix with the water, whisk and leave to stand for 5 minutes.

2

Add all the ingredients to a mixing bowl and set a 8 minute timer. Using a dough scraper gently combine the ingredients. When working in the bowl starts to hinder the technique, take the dough out and continue on a workbench. Slow knead using a slow, stretching technique until the timer sounds. Place back into the mixing bowl and cover. Put the dough in the fridge for 10 minutes.

3

Remove from the fridge, setting another timer for 8 minutes. Fast knead using the French technique on the workbench. When the timer sounds, place the dough back in the bowl, cover and bulk ferment in the fridge for 30 minutes.

4

Remove the dough from the bowl and place it on the table. Knock it back or complete a stretch and fold. Place the dough back in the bowl, cover and leave to rest again in the fridge for a further 30 minutes.

5

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 it for 10 minutes. 

6

Roll the edges of the dough to taper them and give the dough a nice crescent curve if you wish. Next, place it on a dusted board to prove. Leave for 2-3 hours, lightly spray with water if it dries out. This will take longer in cool conditions. Get the oven preheated to 250C (480F) with a baking stone near the bottom. 

7

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 transfering to a peel and sliding from that. Add steam to the oven and drop the temperature to 230C (440F).

8

Open the oven door after 20-25 minutes to release some of the steam. Bake for around 35 minutes, till the bread sounds hollow when tapped. 

9

Use a peel to remove your spelt and rye bread from the oven and let it cool for a couple of hours.

Method using a dough mixer


1

Weigh the ingredients, keeping the dry ones separated from the wet. If using dried yeast, mix with the water, whisk and leave to stand for 5 minutes.

2

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.

3

Using a dough scraper remove the dough from the bowl and place it in a mixing bowl. Cover and leave to bulk ferment in the fridge for 30 minutes.

4

Remove the dough from the bowl and place it on the table. Knock it back or complete a stretch and fold. Place the dough back in the bowl, cover and leave to rest again in the fridge for a further 30 minutes.

5

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 it for 10 minutes. 

6

Roll the edges of the dough to taper them and give the dough a nice crescent curve if you wish. Next, place it on a dusted board to prove. Leave for 2-3 hours, lightly spray with water if it dries out. This will take longer in cool conditions. Get the oven preheated to 250C (480F) with a baking stone near the bottom. 

7

Sprinkle some spelt flour over the top and cut it 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 transfering to a peel and sliding from that. Add steam to the oven and drop the temperature to 230C (440F).

8

Open the oven door after 20-25 minutes to release some of the steam. Bake for around 35 minutes, till the bread sounds hollow when tapped. 

9

Use a peel to remove your spelt and rye bread from the oven and let it cool for a couple of hours.

How to make spelt and rye bread video tutorial


I've improved the recipe since recording this video but you'll see the techniques I use.

Top tips for the best spelt and rye bread


Spelt is a popular “ancient grain”, you can get light or dark spelt flour in some stockists. I tend to use light when making 100% (or near) spelt breads like this one, when I want to increase the flavour, or give an unusual twist to a bread I use dark spelt flour.

This bread can be a bit dense for some, it is possible to add some white flour to lighten it up but this does degrade the health benefits of this bread somewhat. You may also be wise to raise spelt bread in a bread tin. You may find you get a higher rise. Hmmn, I’m doing this next week!

For a more open crumb and lighter spelt and rye bread try experimenting by adding some ascorbic acid to the dough mix. This will help the gluten in the flour to form a better gas retaining structure in the dough,

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