Spelt Rye Multi-grain

21 Aug

DSC_0046  Fresh milled Spelt flour and Rye along with rye chops, cracked wheat and barley flakes were left to autolyse for 24 hours.  The resulting bread was an earthy, nutty wholesome bread perfect for sandwiches, grilled bread or just spread with some butter.

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Formula

Spelt Rye Multigrain (%)

Spelt Rye Multigrain (weights)

Download the BreadStorm File Here.

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Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 8-12 hours or until the starter is nice and bubbly.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours along with the rye chops, cracked wheat and barley flakes until incorporated and add all of the water.  Mix for about 30 seconds until you have a shaggy dough and cover your bowl.  Put it in your refrigerator overnight or around 24 – 36 hours.

Next add your starter, salt and oil and mix on low speed if using a mixer for around 4 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

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Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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3 Responses to “Spelt Rye Multi-grain”

  1. chefceaser August 31, 2016 at 2:12 am #

    Reblogged this on Chef Ceaser.

  2. Karin Anderson September 4, 2016 at 7:55 pm #

    Involved procedure (I love long fermentation!), but the loaf looks great – nice scoring, too. I’ll copy the formula.

    • mookielovesbread September 4, 2016 at 8:19 pm #

      Thanks Karin. Glad you like it and hope you give it a try

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