Rye Spelt Grain Bread Getreidebrot Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY OVERNIGHT SPELT RYE BREAD



Easy Overnight Spelt Rye Bread image

This simple overnight spelt rye bread is made with just 5 ingredients, including water and salt. It's a basic bread with an excellent flavour thanks to a long fermentation time and no need for a sourdough starter.

Provided by Alexandra Daum

Time 12h50m

Number Of Ingredients 5

300 grams spelt flour*
270 grams whole grain rye flour
2 teaspoons sea salt
1/4 teaspoon dry yeast
500 ml room temperature water

Steps:

  • Combine the flours, salt, and yeast in a large bowl. Stir in the water until a shaggy looking dough forms. Cover with a plate or beeswax wrap and set on the counter to rest for 12-16 hours.
  • Once the dough has rested, it should have risen significantly and be quite bubbly. It will be soft. Use a spatula or your hands to stretch and fold it a few times in the bowl before placing onto a large square of parchment paper or in a well floured banneton. Sprinkle flour over it and cover with a towel.
  • Let the dough rise for another 30-60 minutes. Place a Dutch oven or other high-heat safe covered dish (e.g. pyrex) into the oven and heat to 230C / 450F. Once the oven is hot, remove the dish and place the dough carefully into the hot pot.
  • Bake the bread, covered, for 30 minutes. Uncover and reduce the heat to 200°C (400°F) and bake for an additional 15-25 minutes, or until the crust is golden. A darker crust will have a deeper flavour, so go by your personal preference.
  • Let the bread cool completely on a wire rack before cutting. Slicing it while it's still hot will result in an unpleasant gummy texture. Store in a sealed container or tea towel for 3-5 days at room temperature.

Nutrition Facts : ServingSize 1 slice, Calories 108 kcal, Carbohydrate 23 g, Protein 4 g, Fat 1 g, Sodium 267 mg, Fiber 4 g, Sugar 1 g

SPELT AND RYE BREAD RECIPE FOR HEALTHY EATERS



Spelt and Rye Bread Recipe For Healthy Eaters image

This spelt and rye bread is a really hearty spelt bread that is packed full of healthy flavour. It's a really simple introduction to baking with spelt flour. This bread has masses of flavour, it just feels sooo good for you and it is!

Provided by busbyadmin

Categories     Wholegrain Bread

Yield 1

Number Of Ingredients 5

330g Spelt bread flour
20g Dark rye flour
266g Water
7g Salt
7.5g Fresh yeast (3.5g active dried)

Steps:

  • Weigh the ingredients whilst keeping the dry ones separate to the wet.
  • Add all the ingredients to a mixing bowl and, using a dough scraper, gently combine the ingredients in a circular motion. After a minute or two the bowl will starts to hinder the technique as the ingredients form a mass. In a dough mixer: If you are using a dough mixer, add all the ingredients to a dough mixer fitted with a dough hook attachment. Mix at a slow speed for 6 minutes before increasing the speed to fast for another 6 minutes. Note that a small mix in a large mixer will not work well with this kind of dough. Now move to step 5.
  • Tip the dough out of the bowl an onto a worktop. Set a timer for 6 minutes and slowly knead using a stretching technique with the heel of your hands until the timer sounds. Place back into the mixing bowl and cover. Place in the fridge for 10 minutes.
  • Remove from the fridge and start a 8 minute timer. Fast knead using the French or the stretch, slap and fold method on the workbench. When the timer sounds, place the dough back in the bowl and cover.
  • Return the bowl to the fridge to bulk ferment for 30 minutes. This will lower the temperature and allow the gluten to strengthen gradually.
  • Remove the dough from the bowl and place it on the table. Knock it back or complete a stretch and fold.
  • Return the dough to the bowl, cover and rest on the worktop for a further 30 minutes. If the dough is still warm (+28C (82F)), you should put it in the fridge for the same amount of time
  • Remove from the fridge and turn the dough onto the table. Knock out the air and pre-shape into a batard shape (cylinder). Lightly dust an area of the table with spelt flour and leave the dough to rest on the surface for 10 minutes.
  • Punch the dough back down and reshape into a batard, Roll the edges of the dough to taper them and give the dough a nice crescent curve if you wish.
  • Place your spelt and rye bread on a dusted board to prove. Leave for 2-3 hours, whilst lightly spraying with water every 30 minutes if it dries out. This will take longer in cool conditions. Whilst it's rising, you'll need to get the oven preheated to 250C (480F) with a baking stone and a lipped tray beneath it
  • Sprinkle some spelt flour over the top and cut with three cuts at diagonals against the flow of the curved bread using a lame. Drop into the oven by sliding it off the board or transferring to a peel and sliding from that. Add steam to the oven and drop the temperature to 230C (440F).
  • Once it's doubled in size, sprinkle spelt flour over the top and score with three cuts. Th cuts should be diagonal, against the flow of the curve of the bread. It's best to use a lame to make the cuts but a serrated knife will work fine if you don't have one.
  • Drop onto the preheated baking stone by sliding it off the board or transferring to a peel and sliding from that. Wearing oven gloves, add a cup of hot water to the tray beneath. This will create steam which enhances the crust and the oven spring.
  • As soon as the water is poured on the tray, get the oven door shut as quickly as you can (without burning yourself!). Drop the temperature to 230C (440F) and bake for around 35 minutes. After 20-25 minutes, open the oven door to release some of the steam.
  • Once the bread sounds hollow when tapped, slide a peel underneath or use oven gloves to remove your spelt and rye bread from the oven. Let it cool for a couple of hours before eating!

Nutrition Facts : Calories 1187

RYE & SPELT GRAIN BREAD (GETREIDEBROT)



Rye & Spelt Grain Bread (Getreidebrot) image

This my own recipe which is as a result of playing around in the kitchen. I'm trying not to eat too much wheat as it makes me bloat up & after a trip to Germany I fell in love with their heavy rye & vollkornbrot. This is my variation & is a quicker recipe (I was craving bread tonight!) as you don't need to make the starter the day before. I used Allinson's dried active yeast which is for handbaking only. Spelt is an ancient type of wheat which was popular during Roman times. Whilst it does have gluten, the structure is different to modern wheat so some gluten intolerant people are able to eat products made from spelt as the gluten is different to that found in modern wheat. Finally, if you want to make this vegan you could easily substitute soy milk for the cows milk.

Provided by LilKiwiChicken

Categories     Yeast Breads

Time 3h25m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

1 tablespoon active dry yeast
1 tablespoon dark brown sugar (I used muscovado)
1/2 cup water, tepid
1 1/4 cups milk
1/8 cup molasses
3 1/2 cups rye flour
2 cups spelt flour
1/2 cup brown rice flour
2 tablespoons oat bran
1/2 teaspoon salt
3 tablespoons linseeds
4 tablespoons oatmeal, coarse

Steps:

  • Mix the sugar & dried yeast together in a large bowl. Add the tepid water & let brew for 15 minutes.
  • Mix the milk & molasses together.
  • Heat a small frying pan on medium & gently heat the linseeds & oatmeal. Take off the heat once warmed through.
  • Add the milk & molasses to the yeast mixture & stir gently.
  • Put the flours in a bowl, along with the oatbran & salt. Add the milk & yeast mixture, and stir. The resulting mixture will be sticky.
  • Turn out onto a lightly floured bench & knead. You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry. The dough will still feel a bit tacky. Knead for 5 minutes.
  • Gradually add the linseed & oatmeal mixture, kneading all the time. Total kneading time is about 10 minutes.
  • Cover the dough & let prove for about 1 hour, or until doubled in size.
  • Pre heat the oven to 190 degrees Celscius. I also put my pizza stone in then as well.
  • Knock down gently & shape into two loaves. Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour. Spelt tends to rise quickly.
  • Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped. You may have to cook them one at a time, it depends how big your loaves turn out.
  • The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.

Nutrition Facts : Calories 85.8, Fat 0.9, SaturatedFat 0.4, Cholesterol 1.8, Sodium 56.7, Carbohydrate 17.6, Fiber 2.6, Sugar 1.7, Protein 2.5

SPELT RYE BREAD



Spelt Rye Bread image

twiqued a couple recipes to come up with this, still a work in progress but i think it has more richness then the spelt breads made with no white flour and water instead of milk. it's also easier to work with. let me know how you improved it

Provided by spiritussancto

Categories     Yeast Breads

Time 27m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 8

2/3 tablespoon instant yeast
1 cup milk, warmed to a touch above body temp
3 tablespoons brown sugar
2/3 cup white flour (plus more for kneading)
1 1/3 cups spelt flour
1 cup dark rye flour
1/3 tablespoon salt
3 tablespoons margarine

Steps:

  • in measuring cup warm milk in microwave, then stir in sugar and yeast. do not microwave the yeast! let proof for 10 min.
  • mix flours and salt, stir in milk mixture and margarine to make a soft dough.
  • knead for a minimum of 5 min, add more white flour if too sticky.
  • let rise until doubled in size.
  • punch down and knead some more, form into the shape desired. i like to make a log and put in a greased loaf pan to make a classic supermarket loaf shape.
  • let rise until doubled in size again, bake at 375 for 25 min, if getting too brown cover with foil.
  • remove from pan and let rest on a rack. goes well with butter and/or cream cheese for a filling, fast breakfast.

Nutrition Facts : Calories 339.6, Fat 11.9, SaturatedFat 3, Cholesterol 8.5, Sodium 716.2, Carbohydrate 51.7, Fiber 8.2, Sugar 10.3, Protein 9.5

More about "rye spelt grain bread getreidebrot recipes"

SPELT AND RYE-SCALD SOURDOUGH BREAD - BREADTOPIA
Jun 24, 2023 Spelt and rye grains are each very flavorful and they perform quite differently in bread baking compared with conventional (modern) wheat. ... The three stage process of this dough is more hands-on than many bread recipes, …
From breadtopia.com


SPELT, RYE, AND WHOLE WHEAT SOURDOUGH BREAD - THE …
Aug 7, 2024 Add the salt and levain to the top of the dough in autolyse, and use a splash of water 2 to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels cohesive and it can handle the rest. Next, …
From theperfectloaf.com


SPELT, EINKORN AND RYE COUNTRY BREAD - ACCIDENTAL ARTISAN
Feb 5, 2021 Using two large glass measuring cups or pitchers, fill one 1/4 of the way with hot tap water and the other with cold tap water. Hold a thermometer in the pitcher with hot water and pour the cold water into the hot water until the …
From accidentalartisan.ca


RYE AND SPELT SEED BREAD (FREE-FORM LOAF)
Aug 21, 2024 Step 1: whisk the honey into the water and sprinkle the yeast over it.Let this bloom for about ten minutes. Step 2: mix in the dry ingredients to form a shaggy dough and set aside to hydrate for a few minutes.. Step 3: knead by …
From occasionallyeggs.com


SOURDOUGH BREAKFAST BREAD WITH SPELT AND RYE
Jun 21, 2018 If you don’t like a super sour, brick-like 100% rye bread for breakfast, this is the bread for you. Nothing wrong with 100% rye bread. I like it a lot. But it has not always been like that, so I can understand if some people …
From sourdoughandolives.com


RYE SPELT GRAIN BREAD GETREIDEBROT RECIPES
Lightly dust an area of the table with spelt flour and leave the dough to rest on the surface for 10 minutes. Punch the dough back down and reshape into a batard, Roll the edges of the dough …
From tfrecipes.com


RYE, SPELT AND WHITE BLEND LOAF - RECIPES FROM A NORMAL MUM
Jul 21, 2014 Three years ago: Teacher’s pet chocolate and hazelnut oaty biscuits and Spelt loaf. Four years ago: Restorative chicken and leek risotto. Rye, spelt & white blend loaf. Makes 1 …
From recipesfromanormalmum.com


7 DELICIOUS ANCIENT GRAIN BREAD RECIPES YOU WILL LOVE
Jul 17, 2023 Rye bread is a classic creation from Northern Europe. This recipe contains cocoa, oats, whole grain rye, and spelt flour for a dense and chewy, but not dry, bread. In a mixing bowl, whisk together 500ml of room-temperature …
From commongrains.com


OVERNIGHT HEALTHY RYE AND SPELT LOAF – SILVIA COLLOCA
Nov 17, 2014 300 gr of spelt flour (2-1/4 cup) 200 gr of rye flour (1- 1/4 cup) 70 gr of wholemeal spelt flour (1/3 cup +2 tablespoons) 1 teaspoon of dry yeast. 1 pinch of sugar or 1 teaspoon of honey. 370 ml (1-1/2 cup) of water, at room …
From silviascucina.net


EASY RYE AND SPELT BREAD - SIMPLE VEGAN BLOG
Jun 25, 2015 Place the dough into the loaf pan and slash the bread about 5 times with a knife. Add the pumpkin seeds and press with a spoon. Bake for 25 minutes at 430ºF or 220ºC and 35 minutes at 350ºF or 175ºC.
From simpleveganblog.com


SPELT AND RYE COUNTRY BREAD BY HEIDI HEDEKER – …
Sep 21, 2020 Yield: 2K of dough enough for two large boules as shown, or two large sandwich loaves Ingredients and Instructions. Levain (make 2-8 hours before mixing) Liquid sourdough starter 50g Spelt Flour 50g Water 50g Mix …
From janiesmill.com


RYE & SPELT GRAIN BREAD (GETREIDEBROT) RECIPE - RECIPEOFHEALTH
Get full Rye & Spelt Grain Bread (Getreidebrot) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Rye & Spelt Grain Bread (Getreidebrot) recipe with 1 tbsp active …
From recipeofhealth.com


OVERNIGHT WHOLE GRAIN SOURDOUGH WITH WHEAT, SPELT & RYE
Whole wheat flour: 60% Whole spelt flour: 30% Whole rye flour: 10% Water: 75% Salt: 2%. 5% of the flour is in the starter, which could be whole wheat, whole rye or whole spelt, and can be …
From thefreshloaf.com


SPELT, WHOLE WHEAT AND RYE SOURDOUGH - DELICIOUS
Feb 7, 2024 Score the dough as desired. Remove the Dutch oven from the oven, uncover it, and carefully slide the parchment into the hot Dutch oven. Spray water all over the bread or add 3-4 ice cubes and immediately cover the Dutch …
From cinnamonshtick.com


10 BEST WHEAT SPELT AND RYE BREAD RECIPES - YUMMLY
The Best Wheat Spelt And Rye Bread Recipes on Yummly | Spinach And Mushroom Stuffed Loin, Shrimp And Farro Bowls With Creamy Coconut Sauce, Ultimate Spiral Veggie Bowl
From yummly.com


SPELT & RYE BREAD - SMALL VALLEY MILLING
Mar 9, 2016 2 cups white spelt flour; 1 cup whole spelt flour, plus extra for dusting and sprinkling; 1 1/4 cups whole rye flour; 2 tsp sea salt; 2 Tbsp fresh yeast, crumbled, or 2 tsp fast-action dried yeast; 1 1/2 cups buttermilk; 1 Tbsp …
From smallvalleymilling.com


Related Search