Ingredients:
For the Starters:
50g Rye Flour
50 g Rye Starter
50 g/ml Water
50 g Spelt Flour
50 g Spelt Starter
50 g/ml Water
For the main dough:
250g Bread Flour
120 g Spelt Flour
95g Rye Flour
250g cooked Russet Potatoes
12 g of Salt
90 g Walnuts
Herbs de Provence (Rosemary would work well in this too, herbs are optional)
200g of Soy Milk (In terms of vegan milks I recommend Soy but you can probably just use water too)
If you want to bake one loaf instead of six mini ones:
Preheat the oven to 485 degrees F and while you are doing so put a dutch oven with the lid on in the oven. When the dutch oven is very hot take it out of the oven, sprinkle flour on the bottom and put you loaf inside. Score the top, put the lid on and let it bake for 35 minutes. Then reduce the temperature to 445 degrees F, remove the lid and let the bread bake for another 35 minutes. That’s it!:)
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Hi i am michelle this is ruby rubenstein and we will bake rye spelt potato sourdough bread today you will need rice sourdough starter Spelt sourdough starter 250 grams of boiled russet potato spelt flour rye flour bread flour some natural sea salt soy milk organic walnuts and herbs that’s it and water we are gonna measure everything in grams today so make sure you have a kitchen scale that can display grams accurately mix 50 grams of
Rice starter with 50 grams of rye flour and add 50 milliliters of water or 50 grams of water repeat the same steps and measurements with the spelt starter Now let these babies rest for 2 hours now measure out 90 grams of walnuts 12 grams of sea salt and i’m adding a few teaspoons of these dried herbs that i have but you can leave them out if you like give it a stir and put aside
And now we are gonna take care of the potatoes add them to a bowl like so along with 200 grams of soy milk i use my immersion blender here but you can also use a regular blender mine just doesn’t work that well keep mixing until you have a nice liquid
Let’s measure out some flour 250 grams of bread flour 120 grams of spelt flour and 95 grams of rye flour now go ahead and add the walnuts salt and herbs both of the starters And the potato i am going to be needing this in my stand mixer ouch however you can totally do this by hand too i just have one because i really baked bread all the time yeah it was kind of tough on my hands so after three years i decided to get a
Stand mixer i like to start on the lowest setting of my stand mixer so the flower doesn’t fly around in my kitchen then after a minute or so i increase the speed and i keep kneading it until it reaches this consistency which is probably around five minutes six minutes
If you’re kneading this by hand knead it for a full ten minutes i would say now let the dough rest for an hour and 15 minutes okay so this part is important when the time is up you got to fold your dough so the gluten can develop properly
Take one side of the dough and stretch it like so then fold it then turn the bowl 180 degrees around repeat that step with that side of the dough and once you’re done with that you’re gonna do that with the two sides that are left stretch one side and then turn the bowl
And stretch the other side at this point you can let the dough rest for another three to four hours or overnight in the fridge preheat your oven to 485 degrees fahrenheit Now it’s time to bake we are gonna be forming six mini loafs i’m just kind of eyeballing it here but you can measure it out accurately if you prefer that also if you prefer baking one big loaf i’m gonna write in the description box below how
You can do that i just prefer eating them this way because you get a lot of crust and i just throw them in my freezer like that and it’s great now wrap them into the flower like so And score them in the middle like that with a knife some people draw like fancy patterns on them i’ve never done that but you can try put them in the oven for 35 minutes by the way i remember when i was a kid and whenever i read a story about some
King throwing their prisoner into jail and saying oh we’re only going to give you bread and water for the rest of your life i was always thinking to myself that sounds amazing like i want to be in jail in the medieval times i eat bread every day i think i will be
Eating bread every day for the rest of my life that’s how much i love bread red is ready Don’t they look amazing seriously i love that golden brown color so good browser for my ultimate taste test i just wanted to give you some topping inspirations here the classic avocado toast and i like to put the spice on it calan mac it’s an indian spice that gives everything an eggy taste
And cayenne pepper here i’m using a buttery spread that i made out of sweet potato and tofu but i’ll be showing you some other time how i did that it’s good though i am topping this with some homemade saitan deli slices and some cream cheese that i made out of tofu and cashews Get ready for some asmr my friends bye