White, Rye, and Spelt Loaf

A white, rye and spelt loaf with a poppy seeds topping.

Day 1

8pm - Mix 15grams of mature starter with 50 grams of white flour and 50 grams of tepid water to create a levain. Leave overnight on the countertop.

Day 2

8am - Mix 320grams of stong white bread flour, 40 grams of rye, and 40 of spelt. Add 285grams of water and mix to make a shaggy dough. Leave to autolyse for 30 minutes.

8.30 - Add 100 grams of your levain and mix. Gently knead in the bowl for 15minutes. Cover and leave to rest for 30 minutes.

9.15 - Add 10 grams of salt and gently knead again for 5 mins. Cover and leave to rest for 30 mins.

10.00 - Do one 'stretch a fold'. Cover and leave to rest for 30 mins.

10.30 - Do a second 'stretch a fold'. Cover and leave to rest for 30 mins.

11.00 - Do a third 'stretch a fold'. Cover and leave to rest for 30 mins.

12.00 - Do a fourth 'stretch a fold'. Cover and leave to rest for 2-3 hours to bulk ferment.

14.00-15.00 - When you dough has grown by 25-30%, pre shape it by manipulating it into a boule shape with a bench scraper. Leave for 20 minutes to rest

After 20 minutes rest, shape your dough into a boul. Wet the top of the boule and roll it in a bowl containing poppy and sesame seeds. Add to a well floured bannaton. Leave in the fridge overnight.

The next morning, bake the boule at 250c for 20 minutes, and then 200c for another 20 minutes.

Added by: Daniel Webb

Related products

Organic Fig, Spelt and Pumpkin Seed Flour (420)
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey.

White Spelt Flour (non-organic) (418)
Spelt is an ancient grain closely related to Emmer.

Spelt Wholemeal Flour (non-organic) (417)
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.

Cut Malted Rye Grains (306)
Once malted, the rye grains are dried at a higher temperature which gives them a strong flavour.

Organic Chopped Rye for Pumpernickel (607)
The whole rye grain crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread.

Related articles

Danish Rye Bread

An authentic taste of home

Beetroot Sourdough Cob

A gorgeous light pink, tangy sourdough cob loaf - ideal for using wrinkled old beets to make a stunning dinner table centrepiece !

Russian style Rye-wheat bread Darnitskiy

Great with smoked fish, butter and cheese, pickles or whatever you fancy

1kg Malted Rye Semi-Sour

Delicious overnight sourdough using a mixture of malted flours to enhance the flavour and texture, with a pinch of instant yeast to help the loaf spring and not be too sour

Spelt Flour Cob with Figs & Sunflower Seeds

Spelt Flour Cob with Figs & Sunflower Seeds