Recipe of Any-night-of-the-week Sourdough Dreierbrot (Rye, Spelt & Wheat Bread)

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Before you jump to Sourdough Dreierbrot (Rye, Spelt & Wheat Bread) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are now being given more publicity than ever before and there are good reasons for doing this. There are a number of health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. Wherever you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. In all probability, most people believe that it takes a great deal of work to eat healthily and that they will need to drastically alter their way of life. It is possible, however, to make some simple changes that can start to make a difference to our day-to-day eating habits.

Initially, you should be very careful when food shopping that you don't automatically put things in your shopping cart that you don't wish to eat. For example, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? One heart-healthy substitute that can give you a good start to your day is oatmeal. You don't like eating oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.

All in all, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let's go back to sourdough dreierbrot (rye, spelt & wheat bread) recipe. You can have sourdough dreierbrot (rye, spelt & wheat bread) using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):

1. Use of [Sourdough Pre-Dough]:.
2. Prepare 110 g of rye flour (I used wholegrain).
3. Use 110 g of water.
4. You need 15 g of rye sourdough starter (or other kind).
5. Prepare of [Main Dough]:.
6. Take 260 g of Rye flour (I used wholegrain).
7. Provide 130 g of light spelt flour.
8. Prepare 45 g of bread flour (wheat flour).
9. You need 250 g of water.
10. Take 11 g of salt.
11. Prepare of [Potato Starch Glaze]:.
12. Use 1/2 tsp of potato starch, lightly toasted until light brown.
13. You need 20 ml of water (4 tsp).

Steps to make Sourdough Dreierbrot (Rye, Spelt & Wheat Bread):

1. In a medium, mix the ingredients for [Sourdough Pre-dough] until no longer floury. Cover with wrap and let proof for 14-18 hours at room temperature. It should be frothy, a little bubbly and have a fragrant sourdough smell (you might have to stir to check)..
2. In a large bowl, mix the [Main Dough] ingredients with the finished [Sourdough Pre-dough] until it forms a workable clump of dough. (if using a standing mixer then just let that do the work).
3. Knead the dough for 15 minutes until smooth. (if using the mixer, then about 10 minutes). Form into a round ball and put in a large bowl to rise covering with wrap. Let rise at room temperature about 2 hours (after 1 hour, give it an couple of kneads and return to the bowl)..
4. After 2 hours, remove dough from bowl and form into an oval loaf. If you have one, dust a proofing basket (banneton) and surface of bread with potato starch. Place in basket facing down and let rise again for about 45 minutes. If you don't have a proofing basket, just dust the surface of the dough with potato starch and wrap lightly with a tea towel or bread linen, letting rise for 45 minutes..
5. Meanwhile, preheat the oven to 250°C/480°F along with a steam tray (a shallow pan) at the bottom rack (you'll pour boiling water in later)..
6. When the bread is done rising, place in on a lined baking sheet (unless you have a baking stone, then I'm sure you know what to do). Brush the surface with hot water with a silicon or pasty brush. Cut small slits along both sides of the bread to get the pattern in the photo..
7. Put bread in middle rack of the 250°C/480°F preheated oven and pour some hot boiling water in the steam pan at the bottom. Bake for 50 minutes. After the first 10 minutes, remove the steam tray and lower the heat to 200°C/400°F and bake for the remaining 40 minutes..
8. While the bread is baking, prepare the roasted potato starch glaze: Put the potato starch in a small pan on the stove without oil and heat for a few minutes until it turns light brown. Keep an eye on it so it doesn't get burnt. Whisk with 20 ml (4 tsp) water until clumps are gone..
9. When bread is done, remove from oven to a cooling rack and immediately brush the potato starch glaze over the surface. Let the bread cool for at least 12 hours until slicing to let it develop it's full flavor..
10. I like to enjoy with good butter and lightly flavored cheese!.

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