8d • Recipes
German Rye & Spelt Loaf
‘German Rye & Spelt Loaf’
Another Ancient Grain loaf.
100% Rye & Spelt flours
The recipe is for a sourdough loaf with:
885 grams total dough
500 grams of flour
- 60%; 300 grams Bob’s Red Mill Dark Rye Flour
- 40%; 200 grams Bluebird Farm Spelt Flour.
- 74%, 370 grams Water
- 2%; 10 grams salt.
- 1%; 5 grams instant yeast
The above includes 60%; 300 grams, of levain. I learned how to handle high concentrations of Rye & Spelt.
I learned how to handle high concentrations of Rye & Spelt.
- One of the best ways to prepare rye flour is to pre-ferment it when using it as a major component in a dough. The preferment in this recipe is 60% as a baker’s percentage. During the extended fermentation time, the amylase enzymes will break down the rye's starches into sugar. Rye starches gelatinize at baking temperatures. Thus, a preferment will prevent a ‘Starch Attack’, or the resulting crumb from being gummy.
- Rye flour is more absorbent than wheat flour because it is higher in bran and finer. You will need more water as compared to wheat flour. It contains high levels of pentosan carbohydrates, which absorb a lot of water. If the pentosans break down during kneading, the dough will become stickier. To avoid this, use your hands to gently fold rye dough instead of a stand mixer with a dough hook attachment. A stand mixer can be used for the initial mix but not for kneading. Stick to the ‘no knead’ method.
- The same goes for Spelt flour. But for the opposite reason. Too much water will make the dough sticky and weak. You will need less water as compared to wheat flour. Spelt flour also requires careful mixing. Overmixing can break down the protein strands that help the dough rise, while undermixing can lead to a crumbly texture. You should mix the dough for no more than four minutes after adding the water.
- Use the ‘No Knead’ method; mix it gently, and don’t worry about kneading it; just do a few folds.
For my preferment, I made a levain as follows (1-3-3):
- 135 grams rye flour
- 135 grams water
- 45 grams sourdough starter (you can use your normal starter; a rye starter is not mandatory).
- A pinch of instant yeast (optional)
- Left to ferment overnight, 12 hours, on the counter at 70-74 F
Total weight: 315 grams. 300 grams for the recipe and 15 grams for waste.
I used a standard 8.5 x 4.5 x 2.75-inch loaf pan for this bake.
Note that with a total dough weight of 885 grams, one would think that I am pushing the limits of the pan. As you can see from the pictures, because rye and spelt do not rise as much as wheat flour, there is room for more. To get a dome, I will try 1,000 grams the next time I bake this recipe.
Let the bread cool in the pan for 10 minutes before removing and cooling completely on a wire rack. Do not cut until cold; high-percentage rye bread needs to be left for at least twelve hours before cutting to allow the crumb to stabilize. If cut early, the crumb will be gummy.
Get the teapot ready. This bread is wonderful when served with butter and a drizzle of honey!!
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German Rye & Spelt Loaf
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