May 13, 2015 - 3:02am
Idea for healthy bread with rye and spelt
Hello,
I need an idea for a recipe. I want to make a healthy bread which will consist whole rye, spelt, and as much as possible minced nuts, seeds and grains. It could be a sourdough bread and I don`t mind it being dense.
Thanks,
Nimrod
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http://www.breadexperience.com/five-grain-loaf-with-walnuts-cranberries/
a 100% whole rye and whole spelt recipe?
i've developed a formula for this loaf, and it turns out very tasty, dense yet still fluffy. only disadvantage- slices tend to brake if you make a sandwich and thow it in your backpack for a while ;)
250g active rye sourdough (200%. i.e, 1 part rye, twice as much parts water)
306g whole rye flour
345 whole spelt flour
447g water
10g salt.
preparation:
mix the water and the sourdough. seperately mix the flours with the salt and add them to the wet mass.
knead for about 10 minutes with a mixer, and ferment (in a pan) at room temp' until 80% doubled in volume.
bake: first 25 minutes on 410 with steam. next 40 minutes on 365 (no steam). cover if the top begins to over brown.
i was advised by TFL experts here to S&F it and ferment in the fridge. haven't tried yet but it might help prevent the braking of the slices.
do 3 sets of slap and folds and 3 sets of stretch and folds on 20 minute intervals and then bulk ferment on the counter for and hour and then retard bulk in the fridge for 12 hours, Let warm up the next =day for and hour then shape and final proof in a pan or basket. i would also preheat to 500 F and bake at 450 F with Mega Steam or in a DO for 18 minutes and then turn down the oven to 425 Convection as you remove the steam and bake to 210 F on the inside.
I would want to use this method to put the add ins of seeds, nuts, fruits etc on the first stretch and fold. I would up the salt to 13 g to get it up to 2%. Personally I would rather have more spelt and less rye (maybe 70 / 30 in the mix but it all depends what you like,. 83% hydration s right on. Well done and
Happy baking