The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye-Spelt Kahlua Sourdough Multi-Grain

isand66's picture

Rye-Spelt Kahlua Sourdough Multi-Grain

I figured it was time to make some Rye bread so I converted my whole wheat Desem starter to a Rye sour starter using a 3 step build.  I ended up making way more starter than I needed, but I rather have some extra than run out like I did the last time I made a rye sourdough bread.

I also wanted to use some fresh coffee in place of the water as I have done in the past with some good success so I decided to use some Kahlua flavored coffee. I don't even like to drink coffee unless it is iced coffee, but I do have to say this variety of coffee smelled awesome.

I like the taste spelt flour adds to bread and I thought it would make a good addition to a rye bread so I used a small amount in this bake and also use First Clear flour which is a standard ingredient in Jewish style rye.  You can use bread flour if you don't have any First Clear and it will come out fine.

This bread includes a simple soaker using cracked wheat and bulgur which makes for an interesting flavor profile.

I have to say the final bread came out excellent with a nice fairly open crumb, dark crisp crust and fairly moist and flavorful crumb.  If you decide to try this one I don't think you will be disappointed.

Starter Build 1 (Note: this makes a lot of extra starter so you can reduce the quantities if  desired)

79 grams Whole Wheat Starter (Mine is 65% Hydration Starter)

113 grams White Rye Flour

143 grams Medium Rye Flour

258 grams Water (85 - 90 degrees F.)

Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours.  The starter should double in volume.  Put the starter in the refrigerator for up to 1 day or go to step 2 immediately.

Build 2

Add ingredients below to starter from above and mix until incorporated.  Cover with plastic wrap and let sit at room temperature for 10 hours and either go to step 3 or put in refrigerator for up to 1 day.

143 grams Medium Rye Flour

84 grams Water

Build 3

Add ingredients below and mix.  The starter will now be much firmer and should be pretty dry since it is now a 65% hydration starter.  Let it sit at room temperature covered for at least 10 hours and then refrigerate or use immediately.

143 grams Medium Rye Flour

28 grams Water


50 grams Bulgur Wheat

50 grams Cracked Wheat

200 grams Boiling water

Mix ingredients with water and let sit for 30 minutes to an hour or overnight if preferred covered with plastic wrap.  Before using in final dough, drain water and reserve for use in final dough.

Final Dough

425 grams Rye Starter from above (If you already have your own rye starter refreshed you can skip building process above)

400 grams First Clear  Flour

130 grams Spelt Flour

35 grams Wheat Germ

125 grams Water (80 - 90 degrees F.)

255 grams Kahlua coffee (80 - 90 degrees)

18 grams Sea Salt (or table salt)

8 grams Walnut Oil


Mix the starter with the coffee and stir to break it up.  Next mix in the soaker and the flours together with the water and mix for 1 minute.    Let the dough autolyse for 30 minutes to an hour in your bowl covered with a cloth or plastic wrap.  Next add in the salt and oil and mix on speed #2 for 4 minutes.  The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.

The next day (or when ready to bake) let the dough sit out at room temperature for 2 hours.  After 2 hours form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours.  Score the loaves as desired and prepare your oven for baking with steam.

Set your oven for 500 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and lower the temperature immediately to 450 degrees.  It should take around 20 - 30 minutes to bake  until both loaves are golden brown and reached an internal temperature of 200 - 210 degrees F.

Let the loaves cool down for at least an hour or so before eating as desired.


dabrownman's picture

this wonder bread.  If not the T-Rex, we like the square cut for boules but can't get mine to look like yours.  Nice dark brown crust and open crumb.  I like the coffee rerplacement for water in the rye based bread.  Some folks add espresso or coffee powder and  or cocoa to rye  because they pair so well.  The coffee with Kahula had to be a treat.  I see your hydration is around 66%.  With over 60% or so whole grains I would be pushing that up to around 75-80% or so. It just goes to show you that high hydration isn't necessarily required.

With the amount of starter you made, you must be using it for your pizza too?

Nice baking as usual Ian.  It has to taste great!

isand66's picture

Thanks DA...I purposely used a lower hydration on this one fashioning it more closely to the Jewish style ryes which tend to be in teh 60%+ range.  Also with the soaker, there is always a little extra water absorbed by the grains that doesn't get counted in the hydration but still makes the dough much more wet than indicated by the numbers.  I have not decided what to do with the extra starter...I may keep a rye starter and ditch the whole wheat for now, not sure yet.

Have not made SD pizza yet...definitely on the to do list.

Have to start making something with my YW first.  That is next on the list.  Probably mix up a levain tonight but have to figure out what to try first.

Enjoy the rest of your weekend.


dabrownman's picture

sounds like it is active and ready.  Have you decided what to bake with it.  I'm not going to be at all happy until you squeeze some possum pelt into one of your gems :-)

isand66's picture

Hey I live in New York not down south!  No road kill surprise :). Not sure what the first one will be yet.  Probably something simple.

thomaschacon's picture
thomaschacon (not verified)

Or the macadamia nuts, since we're using Kahlua?

I like using walnut oil in ryes too; softens it right up, but doesn't overpower ryes like it does to non-rye's.

I should try using spelt flour again, which (except in crackers) has always been a catastrophe for me, like adding sand to bread.

Nice bake.

thomaschacon's picture
thomaschacon (not verified)

Oops, Kahlua is Mexican, not Hawai'ian.

I hereby qualify for this weekend's moron award.

isand66's picture

Thanks Thomas for the compliment.

Don't worry there are plenty of Moron awards to go around for everyone :).  If I had a $1 for every time I deserved one I could retire!

If you want to try the spelt flour try it in small dosages first.  This bread doesn't use a huge amount so it makes it easier to work a flour with low gluten into the formula.



Floydm's picture



isand66's picture

Thanks Floyd.

Appreciate the kind words.

Good luck on your upcoming move! 


pmccool's picture

Imagine, selling coffee that tastes like Kahlua, which tastes like...(wait for it)!  Talk about coals to Newcastle, or selling ice to Eskimos!

The bread, though, looks absolutely wonderful.  Good bake, Ian!


isand66's picture

Thanks Paul.

With my recently aquired Keurig which allows you to make single serving coffee, tea and other hot or cold beverages, the marketers have gone wild with new flavors.

The Baileys  Irish Cream flavor was my second choice!

Appreciate the kind words and your feedback.



mwilson's picture

Nice work. Interesting choice using Kahlua. I have loads of the stuff, I use it for white russians and tiramisu.

isand66's picture

Thanks M. Wilson.

I love white Russians....and Tiramisu ain't bad either!