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Wheat Berry Bread with Rye and Spelt Flour
Wheat Berry Bread with Rye and Spelt Flour

Before you jump to Wheat Berry Bread with Rye and Spelt Flour recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.

We are very mindful that consuming healthy meals can help us feel better within our bodies. We tend to feel way less gross when we increase our daily allowance of wholesome foods and reduce our consumption of processed foods. A little bit of pizza does not have you feeling as healthy as ingesting a fresh green salad. Choosing healthier food choices can be challenging when it’s snack time. Finding goodies that help us feel better and increase our energy levels often involves lots of shopping and painstaking reading of labels. Why not try some of the following wholesome snacks the next time you need some extra energy?

Certain foods made from whole grains are fantastic for a quick snack. A piece of whole wheat toast, for example is a great snack in the early morning. Chips and crackers created from whole grains can be excellent for quick treats to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain alternatives.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to wheat berry bread with rye and spelt flour recipe. You can cook wheat berry bread with rye and spelt flour using 21 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Wheat Berry Bread with Rye and Spelt Flour:
  1. Provide SOURDOUGH
  2. You need rye flour
  3. Get rye sourdough starter
  4. Get water (100 ml)
  5. Use POOLISH
  6. Prepare bread flour
  7. Take dry yeast
  8. Get water (175 ml)
  9. Get COOKED WHEAT BERRIES
  10. Prepare wheat berries
  11. Use water
  12. You need MAIN DOUGH
  13. Prepare batch each sourdough and poolish from above
  14. Take spelt flour
  15. Take rye flour
  16. You need whole wheat flour
  17. Use salt
  18. Get dry yeast (heaping)
  19. You need water or beer (60 ml)
  20. Prepare OPTIONAL MIX-IN
  21. Provide flaxseed
Steps to make Wheat Berry Bread with Rye and Spelt Flour:
  1. SOURDOUGH & POOLISH PREP: Mix the ingredients for the sourdough and poolish dough in separate bowls. Let the rest for 12-15 hours at room temperature. The poolish dough will get bubbly like the photo here…
  2. And the sourdough will get soft and kind of frothy like this photo.
  3. WHEAT BERRIES: Prepare the cooked wheat berries: bring 100 g to a boil in 150 g (= 150 ml) water. Cover with lid, turn to lower heat and let cook for 10 minutes. Remove lid and cook until any residual water is gone. Let cool completely (I like to do this step ahead of time so I don't need to worry about when I'm ready to knead and bake).
  4. MIX AND KNEAD: When the sourdough and poolish are ready, mix them together with all the other dry ingredients (except flax seeds). Add enough water or beer to form a kneadable dough (you don't want it super sticky).
  5. Knead for 15 minutes until the dough is smooth and elastic. Dust hands or kneading surface with additional flour if the dough is sticking too much.
  6. After 15 minutes, fold in the flaxseed if using and knead for 1 minute.
  7. FIRST RISE: Form into a ball and place in a bowl to rise for 1 hour at room temperature. Cover it with plastic wrap so it doesn't dry out. After 1 hour, re-fold into a ball and let rise another 20-30 minutes.
  8. FINAL RISE: Remove from bowl and re-fold into a ball or oblong loaf (whatever shape you want the final bread to be.）
  9. Dust with rye flour and let rise in a floured banneton or basket lined with a bakers linen (fold/crease facing up) for 45-60 minutes. If you don't have the banneton or basket, let it rise (fold/crease facing down) on the a parchment paper lined baking sheet cover with a tea towel.
  10. OVEN & STEAM PREP: During the final rise, preheat the oven to 250°C/480°F. Place a shallow oven-safe pan at the bottom of the oven while preheating - you'll use this to create steam later! (You can skip the steam if necessary, but this is what gives the bread crust a nice color and makes it crisp).
  11. Prepare some boiling water for the steam tray shortly before the bread is ready to bake.
  12. BAKE: Put into oven on middle rack and pour some boiling water into the steam tray (be careful because it will steam a lot!).
  13. When the dough has finished it's final rise, place on the baking sheet with the crease facing bottom (unless you already did this). Cut slits into the dough in whatever pattern you like.
  14. Bake for 10 minutes at 250°C/480°F, then remove the steam pan. Lower the heat to 220°C/430°F and bake for another 30 minutes. Remove from oven and let cool uncovered on a wire rack.

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