Mixed rye bread – spelled

5.00 avg. rating (99% score) - 22 votes

Today I invite you to the next bread from my home a small bakery:) Scare on Laboratory of pastries waiting for the right moment, To bake it in the end. My only regret, that he had waited so long, he is amazing. Crispy skin, soft and firm flesh with tiny holes, such, I like the most. Very, but this much we know podpasował and, I will come back to it. It is not complicated, does not require long preparation. Just set the leaven in the evening, to be able to mix the dough in the morning and wait until grow. And after about 3 hours, enjoy the fresh, baked bread. Another advantage is the compact cake, which can easily be formed into a desired shape. I recommend you very much!

This time I used baking ceramic mold, I received from the store Aledobre.pl. And the same form will be lower:)

P.S. A little bread beside the bread mold is formed FOR IN Zuzia. She was very proud of myself:) I am with her, too…

Chleb mieszany żytnio-orkiszowy / Rye and Spelt Sourdough bread

Components of the yeast:

  • 100 g sourdough rye
  • 200 g spelled flour wholemeal ( I used the type of 1100)
  • 100 g of water

Mix all ingredients in a bowl, cover with foil and let stand at room temperature 12 hours.

Ingredients dough right:

  • 100g rye bread flour type 720
  • 400g of wheat flour
  • 230g of water
  • 1 teaspoon of honey (I just do not, therefore omitted)
  • 10 g fresh yeast or 1 teaspoon dried (I did not give at all)
  • 1,5 teaspoon salt

All the ingredients together with the whole leaven put in a bowl and mix. I did the hook, but you can also do it manually. The dough should have a compact and consistency. The dough form a ball wyrobionego, and put it into lightly oiled bowl. Cover and let stand at room temperature 1,5 – 2 hours. During this time the dough should clearly larger in volume. After this time the risen dough to form loaf, put in a basket of bread to grow, or like me, immediately to the form in which we bake. Allow to rise for 30 – 45 minutes.

During this time, preheat the oven with a stone or plate, do 230 ° C. Overgrown in one motion to postpone the bread into the pan or baking stone . Spray the oven walls with water. Bake for 10 minutes, then reduce temperature to 210 ° C and bake for another 30 minutes. The bread should be nicely brown. Baked, tapping from the bottom should give a dull sound. Remove from the oven, cool on a wire rack. Cut after complete cooling,.

And now a few words about a, where you can prepare not only the bread, but also pies, casseroles and vegetable dishes, and which she has always wanted to have:) I do not know, whether this is due to mold, but the bread it has grown very nicely. None of bread so far, so nicely I was not raised in any other form. The form also has enamel coating, through which food prepared in it should not stick. I did not stick, provided, that before the first use you follow the instructions given in the instructions. For me, just like the bread a little bit too small. But in good conscience recommend!

Chleb mieszany żytnio-orkiszowy / Rye and Spelt Sourdough bread

Chleb mieszany żytnio-orkiszowy / Rye and Spelt Sourdough bread

Chleb mieszany żytnio-orkiszowy / Rye and Spelt Sourdough bread

Enjoy!

 

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34 comments
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Kasia
Kasia
7 years ago

baked bread, revelation. I was afraid of what will come out because it was very thick slurry, cake and then dry it well enough all the ingredients came together, but beautifully grow kneaded and left a great bread!

iwa.bu
iwa.bu
7 years ago

Bread great, thank you. So much afraid of sourdough breads, and came out perfect. My sourdough was still weak, So I added a little bit of yeast but next time I'll try without them….recommend and thank you, thank you, thank you:))

ania
ania
7 years ago

Hi !
just baked my first bread-rye orkiszowo ,sourdough and mother in law gave me a recipe,but mentioned both given in the recipe for spelled flour is,I added pumpkin seeds and sunflower seeds…I look forward to efekt.ale I have a question-I do not understand if you're using yeast to leaven 100gr,then when “answer ” leaven dough? then,when you add the yeast? that is, the so-called proper dough?I do not think sourdough with yeast should be?I did not find inf about this and I am a complete beginner and I need odpowiedzi.jesli is not a problem please reply proszę.serdecznie pozdrawiam.ania. p.s.twoje rules are very inspiring 🙂

Monika
Monika
8 years ago

Thank you very much !
I hope ,he will be looked so beautiful as well and taste your course. I greet warmly.

Monika
Monika
8 years ago

Wounds cock !!!

Beloved ,and what is the sourdough rye ? Recently have diabetes, ie. recently learned ,I suffer from long 🙂 as usual, and now looking for proven recipes for bread with rye flour because even a little bit of wheat raises my sugar….However, in the shops and small repent fraud…
So why do I have sourdough rye ???
Thank you for your help but nourishing them anyhow and just anywhere ,gynecological now in the thicket of information ,which do not fully understand… Greetings to all on the forum .

Contests
8 years ago

There is nothing better than homemade bread, but I'm sorry – I have a question and I have since I bake bread at home. The provision is that this is a very important piece of information “preheat the oven with a stone or sheet, do 230 ° C. Overgrown in one motion to postpone the bread into the pan or baking stone . Spray the oven walls with water. Bake for 10 minutes, then reduce temperature to 210 ° C and bake for another 30 minutes” and here the point is that reducing the temperature of baking bread will be slightly moist? why such a question. Because, unfortunately, sometimes in spite of the same ingredients bread comes to me very dry 🙁 I would be grateful for… read more »

Contests
8 years ago
Reply to Asiek

A see!! what the practice is the practice. It never did!! but now on a Saturday I baked bread, because the guests announced, that we eat, so inform the, what and how……eh 🙂 worth scouring the internet to find a suitable site that will brighten a little gray cells 🙂 I visit you on the Facebook link so this provision inserted at each other in competitions – and other useful 🙂 I cordially greet and thank you for your advice 🙂

Contests
8 years ago
Reply to Asiek

Already hastily added to the plate and instructed on Google + Good you recommend. It is a pity, however, that this provision did not participate in our culinary competition but he is not the only and not the last 🙂

Tasty Kąsek
8 years ago

I love spelled in baking! Tasty and healthy addition 😉 A bread looks adorably, moreover, as the whole arrangement! 🙂

Allergic Mama
8 years ago

Beautiful bread, just in time to share homemade bread for the allergic, by skipping the perfect honey:) From 19.05 shares continues to Durszlaku, Archival legislation allowed. Cordially invite you

Smaczna Pyza
Smaczna Pyza
8 years ago

beautiful breads – I also bake today, herbal

Ann
8 years ago

I like the bread yum
My spouses is the baking of bread – It is just complacent – baked in the machine
and anyway this is a pretty little bread
kisses

zawsze.oliwek
8 years ago

I write. I collect recipes for bread 🙂

Kasia, slodkiefantazje
Kasia, slodkiefantazje
8 years ago

But it looks appetizing 🙂 as soon as I'm done with work responsibilities necessarily bake it, moreover, even a few others too ;)) queue starts wysłużać, when I make up for it wszytsko 🙂 ps. I think we have the same cloth 🙂 could it be the Home&You? 😉 warmly greet 🙂

DarkANGELika
8 years ago

Indeed, it looks delicious. For me it will land right in the bread oven.;)

mojetworyprzetwory
mojetworyprzetwory
8 years ago

But beauty has grown, wonderful bread! wonderful and beautiful kitchen!

manoria
manoria
8 years ago

Beautiful bread, beautiful pictures and of course beautiful kitchen, magazine as the best 🙂 Yours sincerely 🙂

Majana
8 years ago

Chlebus looks great and very smacznie.Pięknie photographed !
greetings 🙂

Aleksandra
8 years ago

beautiful bread 🙂