Three Grain Bread

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

Steps:

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.