German Dinkelbrot Spelt and Rye Sourdough Bread Recipe
Ingredients (20)
- Sourdough:
- 1/2 cup/50g rye flour
- 3 tablespoons/40ml water
- 1 to 2 teaspoons/5ml sourdough starter (active)
- Porridge:
- 3/4 cup/85g cracked rye
- 3/4 cup/170ml water
- Optional: 2 teaspoons/5g diastatic barley malt
- Soaker:
- 1 1/2 cups spelt (flakes)
- 4 teaspoons/24g salt
- 1 1/4 cups/290ml water (boiling)
- Final Dough:
- All of the sourdough (minus 1 to 2 teaspoons for next batch)
- All of the porridge
- All of the soaker
- 6 3/8 cups/730g whole-spelt flour
- 1 tablespoon/10g vegetable oil
- 1 1/2 teaspoons/5g active dried yeast (or instant yeast or 20 grams fresh yeast)
- 1 1/8 cups water (cold, add an ice cube or two)
Directions
Learn how to make this recipe at The Spruce Eats
Ingredients (5)
- 1.5 oz. Bulleit Bourbon or Crown Royal Deluxe Whiskey
- 0.5 oz. Maple Syrup
- 2 dashes Aromatic Bitters
- Orange Twist Garnish
- Cherry Garnish
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