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Three Grain Bread

Updated: Oct 24, 2021

A three-grain bread without grains!

This bread contains wheat, spelt and rye.

The secret is to balance the flours to achieve the perfect taste.

​Difficulty level:

Cooking Time:

​45 minutes

Oven Temperature:

​Pre-heat to 250˚C - Cook at 230˚C

Cooking Method:

​Static Oven, With a Pot

To avoid eating too much bread, or to make a bread basket, you can prepare small breads instead of a bloomer. Those in the picture were prepared with 70g of dough each. Remember to reduce the baking time. For 70g panini I reduced to 20 minutes and baked on a baking tray instead using a pot.

Ingredients for about 1 kg:

Using Sourdough Starter

  • 285g Strong White Flour

  • 90g Spelt Flour

  • 90g Rye Flour

  • 2g Diastatic Malt

  • 375g Water

  • 12g Salt

  • 150g Sourdough Starter

Using Dried Yeast

  • 405g Strong White Flour

  • 90g Spelt Flour

  • 90g Rye Flour

  • 2g Diastatic Malt

  • 405g Water

  • 12g Salt

  • 10g Dried Yeast


  1. Mix the yeast with the water and the malt until it is almost dissolved.

  2. Add the flours and start kneading it. If you use a stand mixer attach the dough hook and mix at speed 2 for about 10 minutes.

  3. Add the salt, and continue mixing for about 8 minutes, the dough will become smooth, elastic, and will stay on the dough hook. Reaching this result is a little more complicated because of the spelt and rye flours, for this reason you need to knead the dough a little longer than usual.

  4. Remove the dough from the mixer and leave it to rest on a wood surface covered with a bowl for about 1 hour.

  5. Give the dough a rectangular shape and fold it in 3 (as you would do with a letter to be placed into an envelope). Rotate the dough by 90 degrees and stretch and fold again. You should repeat this step about 4 times.

  6. Give the dough a bloomer shape and place it in a proving basket covered with a cling film.

  7. Put the dough in a warm dry place to rise until it double up in volume (the best temperature for this phase is between 25°C and 28°C).

  8. Preheat the oven with an oven proof pot to 250°C.

  9. Carefully transfer the raised dough into the pot and cover it.

  10. Bake at 230°C for 45 minutes.

The fact that there are no real grains in the bread should not stop you from incorporating exactly those into the bread. For example, cook 200 g of rye, wheat or spelled grains with 400 g of water for 60 minutes covered with a lid. In the end, the water should be completely bound by the grains. Let it cooling down and just mix with the dough.

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