Rye Spelt Onion Cheese Beer Bread

10 Oct

This is the first bake since returning from my business trip to Germany.  I had a nice trip, but unfortunately as usual I brought back the “Black Death” with me and it took me a good week to start feeling normal again, not to mention adjust to the East Coast time zone.

My wife has been dying to try making yogurt in the Instant Pot so after she finally made enough yogurt to feed a small army I decided to make use of some of it in a bread.

Fall is upon us on the East Coast of New York….well it was around 75 degrees today, so maybe it doesn’t feel like it just yet.  Anyway, this bake is the perfect fall bread to have with some soup or as part of a nice sandwich.  No cheese needed as it is inside the bread!  I used a medium hard style cheese that doesn’t melt very much which is why you can see nice chunks of it in the bread.

I also added a nice helping of caramelized onions which seem to have melted into the final dough.  Next time I will add some to the outside of the bread to really taste the sweet onion flavor.

Beer added a nice complex flavor and went perfectly with the fresh milled rye and spelt flour.  This one is tasty and good enough to eat with nothing on it, but a little butter won’t hurt it either.



Download the BreadStorm File Here


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 7-8 hours or until the starter has doubled.

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

 Main Dough Procedure

Mix the flours, and beer together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 30 minutes to an hour.  Next add the salt, and starter (cut into about 7-8 pieces), and  mix on low for 4 minutes.  Add the cheese and onions and mix for about 30 seconds.  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.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour.  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 around 1.5 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.  (Note: the fresh spelt and rye combo really ferments quickly so don’t let it go too long or you may end up with a pancake).

Around 45 minutes before ready to bake, pre-heat your oven to 540 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.

The crumb was perfect for this type of bread, with a fairly open crumb but too much so you can hold all those nice fillings in!

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