German Dinkelbrot Spelt and Rye Sourdough Bread Recipe

Serves: 24 Save

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

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