How To Make Delicious Homemade Sourdough Rye Bread with Spelt Recipe

rye flour

🥗Healthier: whole grain rye flour

💰Cheaper: all-purpose flour

Whole grain rye flour increases fiber content while all-purpose flour is more economical.

spelt flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour retains nutrients and is often cheaper than spelt.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup is a natural sweetener while sugar is a more cost-effective option.

sourdough starter

💰Cheaper: commercial yeast

Commercial yeast is widely available and faster to use.

Pour 2 1/2 cups of water into a bowl.

Add 1 package of dry yeast to the water.

Add 3/4 cup of sourdough starter to the water and mix.

Add 3/4 cup of spelt flour and 3/4 cup of rye flour to the mixture.

Add 2 pounds of whole wheat flour and 1 1/2 teaspoons of salt to the dough.

Grind the peel of 1/2 a lemon and add it to the dough.

Mix until firm and then knead on the table.

Place the dough in a plastic bowl, cover with plastic wrap, and refrigerate overnight.

Let the dough rest at room temperature for several hours until doubled in size.

Punch down the dough and shape it into two loaves.

Place the loaves in a glass pan and cover them.

Let the loaves rise for about 1 1/2 hours.

Brush the loaves with milk and sprinkle one with caraway seeds and the other with sesame seeds.

Preheat the oven to 400°F.

Bake the bread for 25 to 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens