The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Abe's Spelt and Rye Bread (My Bake)

WatertownNewbie's picture
WatertownNewbie

Abe's Spelt and Rye Bread (My Bake)

Abe recently posted about a bread he put together from some flour and seeds, and the combination appealed to me as a change of pace from the usual breads that I bake.  Here is my version (pretty much following his steps).

     The ingredients in my version of his bread are:

Spelt Flour -- 400 g

Whole Rye Flour -- 100 g

Salt -- 8 g

Pumpkin Seeds -- 15 g

Sunflower Seeds -- 20 g

Flaxseeds -- 10 g

Sesame Seeds (white) -- 15 g

Starter -- 23 g

Water -- 420 g

As Abe described, I mixed the flour, seeds, and salt and made a well, into which I added the starter (which had been fed about five hours earlier).  I then poured in 350 g of water and mixed a bit until that water was absorbed.  More water was needed, and I added a little more until the consistency felt right (sticky, but holding together).  In all, I used 420 g of water.  I mixed the dough some more while feeling a bit of gluten development.  The dough temperature was 76 F, and I covered it for the first of the thirty-minute periods between four stretch-and-fold sessions.

After the fourth S&F the dough went into the refrigerator, and then about five hours later I took it out for an overnight bulk fermentation at room temperature.  In the morning, the dough had sat for a tad over ten hours (but had not expanded much).  I wet my hand and worked the dough gently to feel some resistance in it, shaped the dough into a log, and put it into a 4-1/2" x 8-1/2" loaf pan that I had greased with butter.  The loaf pan then went into a plastic bag for a little over an hour-and-a-half while the dough proofed.

Meanwhile I heated the oven to 450 F.  After the proofing, during which the dough expanded noticeably, I put the loaf pan into the oven and left it there for 47 minutes (rotating after twenty minutes).  After thirty minutes the internal temperature was only 179 F, which did not surprise me because of the hydration level, but by the end the internal temperature was about 208 F.  The loaf split on its own along one side (no scoring).

The crust is very crispy and crunchy in a good way.  The crumb is a little dense, but not heavy like a pure rye bread.  Instead, the crumb is soft and allows the various seeds to be tasted.

This is a neat bread.  My wife is not a fan of spelt, but she really liked this bread.  It is simple to make, and I will do so again sometime. If you are looking for a bread with spelt and rye and some seeds, you will enjoy this one.  Thanks, Abe, for your post about this bread.

Happy baking.  Stay safe and stay healthy.

Ted

Comments

Abe's picture
Abe

Curious as to why it didn't rise much at the bulk ferment stage. But at the end of the day it worked a treat and looks good. From the sound of things tasty too. Would be interesting to see when you revisit the recipe, and should the same thing happens again, what would happen if you leave it longer. I only refrigerated it because I preferred to wait longer the next day then for it to over ferment during the night. As it happened it turned out to be enough. What you could also try next time is to prepare it before bed and from start to finish no refrigeration. Or turn it on its head and make the dough early morning keeping an eye on it through the day. Whatever the case it looks delicious and wholesome. Glad you both enjoyed it Ted and Wife. 

WatertownNewbie's picture
WatertownNewbie

Thanks, Abe.  My guess about the lack of expansion overnight is that the kitchen was cool, and our refrigerator is pretty cold (probably 37-38 F).  The dough has a fairly high hydration, and if the water in the dough got chilled during the time in the fridge and then came back out into a cool kitchen overnight, there was not a lot of activity in the wee beasties.  Then when I warmed the dough a bit with the warm water on my hand when I massaged it the next morning, that was enough to bring it back out of its brief snooze.  But that is a guess.

This certainly could be a one-day bread with the initial steps in the morning and the bake by the end of the evening.  Maybe I will try that the next time.

Stay safe and stay healthy.  Happy baking.

Ted

Abe's picture
Abe

Enjoy! 

Stay safe and look forward to sharing more bakes in the new year. 

Benito's picture
Benito

Nice baking Ted, that bread looks really good.

Benny

WatertownNewbie's picture
WatertownNewbie

Thanks for your comment and for taking the time to read the post.  You have some nice bakes posted and clearly can produce a variety of bread.  Give this one a try.

Stay safe and stay healthy.  Happy baking.

Ted