Galician wheat, spelt and rye bread with sourdough

  1. Discover how to make a homemade bread that you will not forget!
  2. Galician wheat, spelt and rye bread with sourdough
  3. Other homemade bread recipes
  4. Other recipes that may interest you

The bread world It is fascinating and getting into the flour is entering an endless universe full of flavors and satisfaction. If you want to live extraordinary experiences, put on your apron and come with me.

Discover how to make a homemade bread that you will not forget!

This Galician wheat, spelt and rye bread with sourdough it is a bread for advanced amateurs in the world of bread. If you have not yet started or are not interested in making more complex bread recipes but would like to make bread, I invite you to see HERE other simpler bread recipes suitable for beginners.

VERY IMPORTANT: We need a very active MM, let's use the MM we choose, either SOLID or LIQUID MM, but we can't forget to refresh and wait for it to activate.

We can't skip the step of getting one SOURDough very active or all the work and the long process of making this bread will go to waste.

Being an amateur baker has ups and downs because not always the same recipe, even if it is ours, it will not turn out the same, there are many factors in the development of a bread recipe with MM, the temperature, the kneading time, the baking influence , fermentation times, and a long etcetera. The flour used in a loaf of cereals or wheat flour also has an influence, even if what we want to make are some simple homemade bread rolls that we can make with a preferment or afford the luxury of making a spelled bread with which we can have breakfast with the best

Galician wheat, spelt and rye bread with sourdough


2 loaves of approx 1 kg each.

  • 100 gram Galician wheat flour
  • 400 gram flour strength
  • 300 gram wholemeal spelled
  • 100 gram whole rye
  • 100 gram of bread-making flour
  • twenty gram living room
  • 280 gram of MM liquidates 100% recipe HERE VERY ACTIVE.
  • 750 g/ml of water
  • Add all the flours to the mixer bowl, add the water, mix until no more flour is visible.

  • Let the dough rest for 1 hour (During this time autolysis occurs, a process by which the flour absorbs the liquid and the gluten develops without the need for kneading).

  • Add the SOURDOUGH, knead for 5 minutes, let it rest for 10 minutes and add the salt and program 10 minutes of kneading and let it rest for 45 minutes.

  • We dump the dough on an oiled tray and we are going to make 3 or 4 folds with an interval between folds of 30 minutes, it is convenient to set an alarm so as not to forget. We will fold the folds as an envelope and cover the resting periods with a linen or plastic cloth to prevent the surface of the dough from drying out.

  • Once we have made all the folds, we let the block ferment at room temperature for about two hours and preform the loaves and transfer them to floured banettones, cover with a plastic cap and store them in the fridge until the next day (about 12 hours).

  • The next day we turn on the oven so that it is preheated and we pour out the dough of a banetton (I leave the other one in the fridge until the next day when I will repeat the operation) and we form the bread, sprinkle flour, cover with a cotton cloth and leave ferment at room temperature until the oven has reached the indicated temperature (about 40 minutes).

  • Grenamos and pass the bread to the glass pot that has been heated in the oven, put the bread and cover. Bake in a preheated oven at 250º with heat up and down for 20 minutes.

  • After 20 minutes and taking care not to burn ourselves, remove the lid from the pot, lower the oven temperature to 220º and bake for another 30 or 40 minutes. Keep an eye on your oven and make sure it doesn't burn the bread.

  • After that time, turn off the oven, open the oven door and leave the bread inside for another 20 minutes.

  • Then transfer it to a rack, let it cool completely (about 2 or 3 hours) before cutting.

You can make a single loaf and divide the amounts indicated by two, but since the process of making this bread is long, it is convenient to amortize efforts and make 2 loaves, in which case, we will freeze one.
The strength flour is from ROCA HARINEROS
The Galician wheat flour is from Molino del abuelo (you can substitute it for bread making)
Whole wheat spelled flour (El molino de Isabel)
Bread flour (El Amasadero)

If you are not familiar with this type of preparation and the terminology of bread with SOURDoughI invite you to visit this TUTORIAL in which I explain how to face this challenge, that of making a bread that is not forgotten, knowing a series of tricks that it is always convenient to know before starting. In this tutorial I teach you with VIDEOS how to make pleats, shapes, rugs, you also have photos of different ways of baking and much other information of interest.

To enjoy

Other homemade bread recipes

Other recipes that may interest you

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