100% Whole Wheat, Spelt and Rye Sourdough Bread - Full Tutorial with Easy Method
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- čas přidán 5. 07. 2024
- This video demonstrates my recipe for making soft, tender and delicious whole grain wheat, spelt and rye bread made with fresh milled flour and a pre-ferment rye levain. This bread has such a wonderful flavour, aroma and texture, I thought it was well worth sharing!
RECIPE
For the rye preferment:
167g whole rye flour
133g water
50g sourdough starter
For the final dough:
All of the rye preferment
167g whole spelt flour
167g whole wheat flour
266g water
8g salt (about 1.25 metric teaspoons)
My baking pan in the video is a 1 litre Jamie Oliver non-stick enamel pan, Australians can find them at Woolworths (I got mine for 40% off!) www.woolworths.com.au/shop/pr...
METHOD
In the afternoon or evening before you want to bake, mix the rye flour, starter and 133g of water to make a stiff, pasty dough. Cover this and allow to ferment for 12-18 hours. In summer this will be faster, in winter you may need the full 18 hours. Look for cracks on the top of the dough and a visible rise. You can place the preferment in the fridge once ready if you want to halt the process and bake on another day. It keeps well for a few days like this.
**Note that if you are using freshly milled flours, this will also speed up fermentation due to the warmth of the flour from milling and its very fresh state. If you are interested in home milling your own flours, my links for Mockmill discounts available are below.
On bake day, mix the spelt and wheat flours with the remaining 266g water and soak/autolyse for 30 minutes. When you are ready, combine the preferment, wheat and spelt dough and salt in whatever way is most practical for you (a mixer would be handy!). Just mix or knead until everything is incorporated, then cover the dough for the next fermentation. Bulk ferment the dough for 1-3 hours, until it is rising and becoming gassy. It will be fast! When ready, shape the dough and place it in a greased baking tin or banneton if you'd like to try a free form loaf. This dough will be ready to bake in under an hour, so preheat your oven early! Bake the bread at 210°C/410°F for 50 minutes, covered, or 40 minutes uncovered (or to your liking). Allow the dough to cool completely before slicing.
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Thank you so much , exactly what I was looking for so long!!!👏👍👏
Oh wow that's wonderful! Thanks, hope you enjoy it :)
I absolutely love your videos! So calming and pleasant to watch abs always so informative and thorough. Thanks Elly you’ve taught me a lot! Your bread looks amazing as always, I could just taste it as you were slicing it!! 😋 yum
Thanks so much Tammy, that's so nice to hear :)
Love this. Exciting to try as I do have those 3 grains wanting to be milled and used. Perfect timing to find you lovely video. Many thanks.
Oh that's wonderful! Have fun. This is a gorgeous bread.
Thanks for this video. It is on my list of breads to try!
Thanks Arlo, I see that you've made it now! Glad it turned out but sounds like you'll need less water with your flours.
Love this bread ❤
Thanks Elly, this bread is so yummy! I’ve made it loads of times now and it’s a firm fave in our house :)
Ooh, that's great! THanks, that's nice to hear. Make sure you check out the one I'm sharing this Sunday too - it's really exciting and just as tasty! Nice soft crumb like this one :)
I made (baked) this yesterday using rye starter. It is so yummy! Thank you Elly🥰
Oh, wonderful! Thanks, glad you like it :)
Well, i have my rye preferment started so looking forward to my bake tomorrow :) Thanks :) I have loved every one of your recopies so know i'll love this one as well.... thanks again
Thanks Jill, I love this recipe! Unusual for me to use a preferment, but it works so well. This bread is delicious and soft. Enjoy :)
Thanks for another beautiful recipe! I will definitely try this! You make it look so easy, I hope mine turns out like this! 🍞😊❤️
Thanks Garrett, it really is as easy as it looks! There will always be variations in flours though, which can have an impact. Good luck!
This looks absolutely delicious 😋
Thank you, it's a great recipe - such a nice tender crumb :)
Great work Elly
Thanks so much Robyn :)
Thank you for your videos. I’ve made this twice now, and even though I didn’t follow the directions the first time, it was delicious! The second time, it turned out even better. Love the simplicity of your recipes!
Excellent! I love hearing that. Thank you, and well done!
Elly, I made my first sourdough bread 🥖 and it came out great! Thank you!
Wow, congratulations!! That's so cool. Well done :)
Great very inspiring
Thanks. It's a lovely recipe.
It's lovely
Thanks Mitali :)
Thank you for this video, Elly! This bread looks great, and I love the combination of flours. As soon as my sour dough starter is ready, I will make those breads of yours! :)
Excellent Ingrid, thank you!
@@ellyswholegrainsourdough I finally had my rye starter ready to bake and I was able to bake this bread. I had put it in my Roemertopf (covered claypot), which was too big for this amount of dough. So it went flat. But it also was very dense and it seemed not to have risen as it should. I could see it at the bottom of the bread. I ate some of it, and I love the taste of it. I don't mind a denser bread, but this was not baked right. I don't know if it would be much better if I put it in a loaf pan. Maybe too much water? Any idea?
I did it, Elly! This time (2nd try) it worked. The dough was very sticky to the end, when I oiled my hands and counter a little, formed it into shape and put it in a small clay bread pan. I did put it in the microwave (I did not turn it on, of course), where I had boiled some water, for the heat and humidity. It rose a litte, and then in the oven it had a great oven spring. I love it. I think I will do this one over and over to perfect it, before I go to the next recipe of yours. Thank you so much. It reminds me of my beloved German Bread. I waited until the next day until I cut it, and it looks just like yours! :)
That's so wonderful Ingrid, I'm happy for you!! Love hearing your process :)
Thanks for sharing such a great recipe, Elly. Your loaf looks REALLY wonderful! I'll be giving this recipe a go, for sure ☺️💕
Thanks Kelly, you're welcome! It's so easy and delicious. Definitely a keeper ;)
Thanks Elly for the great video. Love your Mockmill! I checked out your description drop down. Might want to read the Amazon link reviews for Australian Demeter whole wheat.
Thanks Kathy. Oh, thanks, I will!
Thank you for pointing that out Kathy. It's interesting, the company, Wholegrain Milling in Gunnedah that used to sell this wheat have stopped selling it elsewhere and now it's all on Amazon, and I guess the grains are not being stored correctly. I've updated the description box and removed that link. My latest wheat came from Burrum Biodynamics and I'll be buying from then from now on once the Demeter is used up. Thanks again.
As usual, l loved the video and the resulting bread. I wish l had that kind of home mill here in Brazil.
Thank you Joseph. Can you get whole grain flours where you are? If you can get reasonably fresh whole/stone milled flours they would make wonderful bread like this.
@@ellyswholegrainsourdough l made this bread today. I mean, kinda, l didn't have spelt so l used 2/3 whole wheat and 1/3 rye, and l added flax and sesame seeds. It's impressive how fast it rises.
Oh that's great Joseph, 1/3 rye and the rest wheat is an excellent combination. You can try adding more water when there's more wheat in the mix. The spelt can't take the high water amount so I kept it low for this recipe. Yes the rise is quite amazing with the prefermented dough. Hope it tastes good!
@@ellyswholegrainsourdough it did. It's gone already 😄
Ah, excellent!
Please do a video on both whole wheat hamburger buns and also whole wheat baguettes!! Your recipes are amazing. 😊
Thank you, those are great suggestions! Both on my list actually.
May I ask what setting you grind your grains at? TY Love you calm easy fun way!! ;)
Thank you, I always grind them on the lowest possible setting. This video shows how I adjust my mill czcams.com/video/UmOAm-w3J30/video.html
Thanks so much for your channel, I love the simplicity!! I’ve made this twice and it is so delicious with a great texture. My dough was pretty wet so I’ll try less water next time. There was a large crack on top both times (and not as billowy as yours) so I don’t think I fully proofed the bread. The second time I waited a lot longer but I guess not long enough. Do you think the cracking has to do with not waiting long enough to proof or maybe the wet dough has something to do with it? Either way, I’ll keep experimenting. Thanks again!
Hi Emily, thanks for your kind feedback :) Most doughs will crack a bit on top unless they are scored or taken to a really full proof. It's a balancing act and hard to get a perfectly domed top with wholegrain sourdough. If you prefer it not cracked, take the proof a bit further, or score it to give a neater appearance :)
Wonderful, thank you for the feedback.
I just bought some rye berries and will start this recipe tonight 😋 i really like rye breads. You up the bread recipe with spelt and wheat flour. I am new to using the many wheat berries. I really appreciate you teaching me how to make better Sourdough bread.❤😊
Beautiful bread. I think even son may like it.
I use a heavy duty floor grain mill so i have to grind my berries up in advance. It is a very messy process. Would my flour very much in grams compared to wheat berries? How much of an adjustment should i make? Or just play with it as i knead.
If you mill for example 500g grain, then you should have 500g of flour, unless your mill is retaining some of the flour? I hope your bread turns out wonderful :)
I made this yesterday and agree the flavor is exceptional. It’s a delicious bread. My dough was wetter than yours which resulted in some shaping problems but it worked out ok. Is there a reason you chose rye to preferment rather than the spelt or wheat? Just wondering.
Thank you Arlo, yes not everyone's flours can take quite as much water as my Australian grown wheats can, I think I'll be placing that caveat on all of my recipes from now on. I chose the rye preferment for the flavour mainly, I love the taste of the rye/spelt/wheat combination and was inspired by Marta from the group who also uses a rye preferment.
I can't wait to try this recipe! But I'm planning on tweaking one thing. Instead of using whole wheat, I'm going to be using whole grain sonora flour. It's become my go to whole grain and I'm slowly working on incorporating higher percentages of sonora into my bakes.
Oh lovely! I wish I could try the great variety of grains that are available in other countries - we just don't have those options here. I'm excited for you though Sean :)
@@ellyswholegrainsourdough So I baked it today and subbing whole grain Sonora for whole wheat worked o really well! The flavor and texture is wonderful. Next time I make it I might skip the autolyse step and instead dissolve the rye preferment with the rest of the water and then mix the rest of the flour in as trying to mix the autolysed Sonora and spelt directly with rye preferment took some time. I have Stanley Ginsburg’s book on rye bread and he uses this technique a lot for doughs that use a large rye preferment and it’s worked out well for me. Thank you for sharing this recipe!
That sounds great Sean. Love your adapted technique! There are so many ways to make great sourdough, it's best to find what you like the most. I have Stanley's book too (both of them!) they are wonderful though I'm terrible at following recipes. I'm a freestyler at heart :)
Hi Elly, I just made your seedy rye bread. Sitting in the bowl now. Can you tell me where you bought your roaster or the name of it?
That's great Kristy, exciting! I love that bread. It's a Baccarat roaster, Australian brand. Not sure if they still sell them but they're great if you can get one.
Hi Elly, I’m making bread using a sandwich loaf tin. I’m using the same method that you use to shape your loaves. I’d like to use Khorasan flour. Could you tell me where the Indian shop near you is please? I enjoy watching your videos. Thank you Delia 🦋
Hi Delia, there are many Indian grocers I go to around the north side of Brisbane. My favourite is probably 'All Spices and Island Foods' at Bracken Ridge (Fijian-Indian). They don't sell khorasan flour though, I can only get that from Sovereign Foods here in Brisbane.
Beginner question: Do you activate your starter? I keep mine in the fridge and I always wonder should I take it out a couple of hours before starting the recipe, feed it and let it double? Or is it ok to take it directly out of the fridge?
Thanks for your videos!
No, I never do. I just use it straight from the fridge. This is my video about my simple starter method czcams.com/video/MifPNIYe4dU/video.html
I have decided to make this for my first ever sough dough loaf. It took forever to get a starter started.... Really hope it works.
It's been 15 hours fermenting and has a fermenty smell but really stiff no bubbles. Can it take more than 18 hours? It's Autumn and not that warm so I do expect slowness but not sure it will be done in another few hours
No it shouldn't take that long, unless your temperature is very cool. Is your starter nice and active?
@@ellyswholegrainsourdough The starter is doubling within 6 hours and is extremely bubbly and aerated. Maybe I should try another recipe? There's no real cracks in the top of the mix either
I wonder if it's fermented but you're looking for bigger bubbles? You said it is very stiff, perhaps need more water? Whole grain flours vary a lot.
@@ellyswholegrainsourdough I think the mixture was too stiff. But am on day three of your minimal discard starter so will start over. I have one white flour and one rye. You did mention wholegrains are better to use so might change the white flour to half wholemeal. Thanks for all your feedback, very much appreciated. Do you only make wholegrain bread now?
I really want to try this recipe, but I hate turning on my oven this time of year. I’m going to try the bake cycle in my bread machine. It runs for one hour. Do you think that’s too long? Thanks for all your hard work. I love your videos.
Hi Susie, you will love these two videos!
Bread machine whole wheat sourdough czcams.com/video/wp2c9LDEG3Y/video.html
Crock pot whole wheat sourdough czcams.com/video/GyciWWRjP1A/video.html
@@ellyswholegrainsourdoughthanks for directing me to your crock pot video. I’m going to try that approach, this weekend, in fact!
This is such a great video. I watched it a bit late. Can you make a video with sourdough, 100% sprouted rye, sprouted wheat and sprouted spelt with a more open crumb in a boule shape? I’m having trouble finding resources explaining what the starter, water flour ratio is precisely.
Hi Genie, thank you, glad you liked this. I don't have access to those flours unfortunately, but I can't see why the recipe couldn't be used for them. Perhaps reduce the water amount slightly?
Thank you for the response. I also watched your psyllium husk video which I thought was a brilliant explanation of the technique. Can I use this combination of flours with the psyllium husk?
Yes, this would be great with the psyllium, although it won't give you a really open crumb I don't think. I would probably try this recipe as it is with your flours first, it's a nice recipe :)
Thanks for the recipe Elly !!! I made it with store bought flours and the result had a great taste but I also miss the sour taste , do you think there is a way to achieve it in this recipe ? Also can you please tell me the hydration of your starter and the temperature you had the rye preferment , because mine doubled in size at the 12 hour mark and from the video I can see you had different results . Thanks again :)
Hi, thank you, I'm glad you tried out the recipe! Yes, this won't be a sour loaf at all (which is what I prefer), but you could make it more sour by using a more liquid starte or preferment, and leave it longer or store it in the fridge for a while (after it activates) to increase the sour flavours. The times and temperatures for WG sourdough recipes will always vary depending on so many factors. Recipes can only ever be a guide with this kind of baking. This preferment was quite a low hydration at about 80%. I would try making a bread with a more liquid rye starter and age it in the fridge for at least a few days if I wanted a more sour loaf. Young starters/preferments are never very sour! Increasing the temperature of your processes (warm final proof for example) can increase the sourness too. I hope that all makes sense! Good luck :)
@@ellyswholegrainsourdough really appreciate your reply and effort, thanks and good health to you 😊👍
Can I omit wheat flour? If so, what ratio of rye and spelt would be ideal? I am excited to start eating gluten again, and this will be my first bread!
Ooh, exciting! Yes, you can just replace the wheat with more spelt in this recipe. I really like 50% each spelt and rye too :)
Would this work with the same seed combo you use in your totally addictive 100% rye bread with seeds? I wonder if the seeds would overpower the subtle flavours (also, I don’t have spelt, plan to try barley flour-lol so many options, changing out the spelt will probably totally change the final taste).
I reckon that would be great Andrew! I never follow recipes, just play around and see how it goes. I'm sure it will be nice.
@@ellyswholegrainsourdough Thanks!
Hi! Can i use only wholewheat and no spelt for this recipe?
Yes sure! That would be nice I'm sure.
do i use strong white flour for the starter ?
I use whole wheat flour for my starter.
Hi, Elly! I am learning so much from your videos and I’m excited to try this but have a Newby question… I have been measuring after the grain is milled but I saw you weigh everything before milling. Is one way better or does it come out exactly the same, do you know? And one more… is it always ok to double any recipe to freeze one loaf? Any plus or minus to this?
Hi Becky, thanks! I'm so happy you're enjoying my videos :) You can measure before or after milling, only a few grams is lost (left in the mill) during the milling, and I'd rather mill all of my flour, exactly what I need and no more, each time I make bread. It's up to you how you want to approach that though. Yes, you can easily double a recipe, just be aware that sometimes larger doughs can ferment faster or slower than smaller ones (they have more mass so hold their temperature a bit better).
@@ellyswholegrainsourdough Thank you! That makes perfect sense! I thought it might be a bit of a silly question but now I am really glad that I went ahead asked. So much to be learn!
It was a great question! Glad you asked :)
Hi Elly. Is there a chance that the preferment could over ferment is left overnight. My night temp is 32C on counter or 27C in bedroom with aircon. Alternatively would it be best to do the preferment during the day so I can keep an eye on it and then pop it in the fridge for a next day bake? If I do the latter, do I have to wait for the preferment to come to room temperature before mixing in the rest of the ingredients and carrying on. Thanks.
Great questions John. Yes, it could definitely overferment at those high temps if left overnight. You could use cold water in the mix and place it in a drinks cooler with an ice brick overnight, or do as you said and preferment during the day and use the fridge. I wouldn't bother with letting it come back to room temp before mixing. Just mix it into the dough and if it's cold it will just slow the fermentation down a bit for the main dough - which is a good thing in hot weather.
@@ellyswholegrainsourdough Thanks Elly, I will give it a go
What is the temperature in your kitchen. Just wondering. I’m sure air temperature affects how quickly the dough gets ready?
Yes, that's exactly right. I can't remember which season it was that I filmed that video. This post may help you though www.ellyseveryday.com/ellys-everyday-blog/top-five-tips-for-whole-grain-sourdough The main trick is to watch the dough, not the clock :)
Dear Elly, iv made this bread a few times and after using less water the dough is quite runny and I cannot shape the loaf, it's still delicious but quite flat on the top when baked. When I mix in the water it seems dry so I'm not adding too much water but after the fermentation it turns very watery. What am I doing wrong? Please advise if you can. Thank you
Hi Aneta, it sounds like perhaps you are overfermenting the dough? Whole grain SD ferments quite rapidly and if it goes too far the gluten structure of the bread breaks down and it becomes very sloppy, sticky and hard to handle. This video might be helpful for you czcams.com/video/ifvegcKDEkk/video.html
*GOD DAMN THE WHEAT... DAMN WHEAT!!!! It is on the list along with soy, high fructose corn syrup, dairy, chicken and pork for QUIET WEAPONS FOR SILENT WARS!*
😬
Can I make it all whole wheat ? Or 50/50 rye whole wheat .. why some time some score and some no ? Thank you
Hi Rana, yes you could make this with all wheat, and with 50% rye, but I would still pre-ferment only one third of the flour. Depending on your wheat variety, if you have a nice, strong hard wheat I would probably use more water than this recipe and I would probably try a different process, maybe one of these:
100% Whole Wheat Sourdough Bread - Extended Cold Autolyse Method - 2021 UPDATE (caveats explained) czcams.com/video/FgdLV1PfVhA/video.html
Whole Wheat Sourdough Bread - In One Day czcams.com/video/0Z3ae1vPNQ0/video.html
Regarding the scoring, I don't normally score my loaves baked in a tin. I like to take them to a really full proof and not score them. I prefer the look of the domed top. Free form loaves are different though, I usually put them in the oven a bit sooner and score them. It's not wise to score an over/very fully proofed loaf - it may collapse. Hope that explains it :)
what type of roaster?
It's a Baccarat brand. They are not available anymore unfortunately.
I have made this loaf a few times now (3)but it always gives me a big crack on the side of it?
Seems like I should have scored it or something, what could I be doing wrong?
Still tastes delicious but…
Hi Nancy, you could score it if you want to, or just leave it to proof a bit longer before you bake it. If I know my dough is underproofed I score it to avoid a crack (if I want to). If I want a perfectly smooth top I take the loaf to a nice full proof :)
Thanks so much for your reply! Today is bake day and I’m making this one as well as your simple whole-wheat; love them both as I really like baking “same day” bread :)
Can I make it without sourdough starter, I find it difficult to make :(
You can use a tiny pinch of yeast, that will work too.
@@ellyswholegrainsourdough how much the quantity? Is the result gonna be the same?
A pinch, or 1/8 to 1/4 teaspoon of yeast will raise the dough slowly, similar to the use of a sourdough starter. It will taste like yeast rather than sourdough.
@@ellyswholegrainsourdough Yeah I don’t care about the taste of sourdough I’m not a fan, I’m looking for a good soft spelt bread and this looks good, I can’t wait to try it, thanks a lot for your reply
Your wheat grind shows no evidence of the bran or the germ. Do you grind extremely fine or semi coarse?
I grind my flour on the finest possible setting using my Mockmill - fine flour gives the best potential for good gluten development in my experience.
Well this looks super yummy!!
Thank you Dale, it's really delish! The texture is really great too, so soft and spongey.
I love sponges! LOL
It doesn't TASTE like a sponge! 😆