⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A hearty whole grain bread combining wheat, whole spelt, and rye flours. No kneading required - just mix and let time do the work. Perfect for everyday eating and keeps well for days.
Ingredients
Rye Sourdough Starter (Levain)
- 25 g rye sourdough starter (2 tbsp)
- 100 g water (1 dl)
- 55 g rye flour (1 dl)
Dough
- all of the prepared rye sourdough starter (save 25g for next bake)
- 550 g water (5.5 dl)
- 250 g bread flour (4 dl)
- 250 g whole spelt flour (5 dl)
- 250 g rye flour (4.5 dl)
- 15-20 g salt (1 tbsp)
Instructions
Day 1 Evening (6-10 hours before mixing dough)
- Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand until the sourdough has bubbled up, 6-10 hours.
Day 2 Morning (Mix dough)
- Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Mix the remaining levain with the other ingredients into a dough in a bowl - either by hand until the dough just comes together or with a dough mixer for 5 minutes on low speed. Cover the bowl and let the dough ferment at room temperature for 6-8 hours.
Shape and Final Proof
- Scrape the dough onto a floured work surface, divide it into two pieces and shape each piece into a round loaf. Place the pieces seam-side down on a well-floured kitchen towel or in floured proofing baskets. Cover with a towel and let proof for 2-3 hours.
Baking
Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking.
Turn the loaves over onto a baking sheet with parchment paper and place the sheet in the middle of the oven. Lower the temperature to 230°C (445°F) and bake the loaves for 35-40 minutes. Let cool on a rack.
Notes
No kneading required: Just mix until combined - the long fermentation develops the gluten structure without any kneading.
Triple grain combination: The mix of wheat, whole spelt, and rye creates a complex, nutty flavor and hearty texture.
Whole spelt flour: Spelt (dinkel) is an ancient grain with a slightly sweet, nutty flavor. Whole spelt adds nutrition and a pleasant texture.
High hydration: With 550g water to 750g flour, this is a relatively wet dough (73% hydration), which creates an open crumb and keeps the bread moist.
Proofing options: Use well-floured kitchen towels shaped into nests, or proofing baskets (bannetons) if you have them. The flour prevents sticking and creates a nice pattern.
Seam side down: Place shaped loaves seam-side down during proofing so they’re seam-side up when you flip them for baking. The seam will naturally open during baking.
Temperature reduction: Starting at 250°C gives initial oven spring, then reducing to 230°C ensures even baking without burning the crust.
Long bake: The 35-40 minute bake time ensures the dense whole grain loaves are fully cooked through.
Storage: The bread keeps for 4-5 days standing on a cutting board with the cut side down. Can be sliced before freezing for easy use.
No scoring needed: Unlike many artisan breads, these loaves don’t need scoring - the seam provides natural expansion.
Effort level: 2 out of 5 - requires planning for the overnight levain and long fermentation, but the actual hands-on work is minimal.
Perfect everyday bread: This is a substantial, nutritious bread perfect for daily use - sandwiches, toast, or alongside soups and stews.
Rustic appearance: These will have a rustic, artisanal appearance with a flour-dusted crust.
Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson