Whole Grain Rye Spelt Sourdough {with Raisins and Walnuts}

Have you ever tried whole grain bread? The kind that’s made from grains not processed in any other way rather than milling? I’d venture to guess – probably not.

When it comes to whole grain bread, most folks think of a nice soft loaf studded with pretty specs of bran. Well, real whole grain bread is not that – it’s quite dark, with a lot stronger flavor, and tougher texture.

That’s why I think it pays to experiment with color and aromatics that soften its appearance and flavor. In this particular recipe for rye spelt sourdough, I add molasses, which not only adds beautiful chocolate color but also a number of nutrients, including iron. ‘Sweet’ spices like cinnamon and cardamom, and raisins go really well with the slightly acidic taste of rye. This bread is full of vitamins, minerals and fiber, and is easily digestible because it’s naturally leavened – fermented with sourdough starter.

If you tried baking with whole grain and were disappointed, you should try this recipe. Rye gives this bread nice moisture, which keeps it from going stale longer. Keeping rye at 50% of the total flour volume, we are able to somewhat shape our bread and avoid any surprises that sometimes come when baking with rye – sticky, gummy crumb lacking air pockets. Rye is one of my favorite grains, I grew up eating it daily, and now bake with it every chance I get. This post here goes in a bit more detail why I love rye. This recipe is my go-to 100% rye loaf, which I absolutely adore although it’s better for folks who are familiar with the taste of real rye.

HOW TO MAKE WHOLE GRAIN RYE SPELT SOURDOUGH

Ingredients
2 tablespoons (70g) active rye sourdough starter (how to make rye sourdough starter)
2 cups (400g) warm water
2 tablespoons (45g) blackstrap molasses
2 cups (250g) whole grain rye flour (I grind my own rye using berries from Great River Organic Milling and KuMo Mio Grain Mill, or get it at Whole Foods bulk section)
2 cups (250g) whole grain spelt flour (I’ve been using Vitaspelt whole grain spelt flour)
1.5 teaspoon sea salt
1 teaspoon ground cardamom
1 tablespoon ground cinnamon
1 cup raisins
1/2 cup walnuts, chopped

Instructions
Whisk rye sourdough starter with warm water until frothy. Add molasses and whisk until it’s dissolved.

Add sifted whole grain rye and spelt flour, cardamom, cinnamon and salt; mix with a spoon until no dry bits remain. Add raisins and walnuts, using a spoon or a wet hand (easier).

Cover tightly, and leave at room temperature for 6-8 hours, or overnight.
Using wet hands, shape the dough into a ball, and place it on parchment paper. Spray with water, and cover with plastic wrap. Leave for an hour or two.

When ready to bake, place a pizza stone into the oven and preheat it on to 425ºF. When the oven is hot, place the dough with parchment paper on the pizza stone (I slide it off a cutting board), generously spray the dough and pizza stone with water. Bake for 20 minutes.
Lower the temperature to 375ºF, and bake 15-20 more minutes. Spray the dough with water a couple of times during baking, it will give the crust a nice sheen.

Print Recipe

5 from 1 vote

Whole Grain Rye Spelt Sourdough {with Raisins and Walnuts}

Cook Time40 minutes mins

Total Time40 minutes mins

Course: Sourdough Bread

Author: Valeria - Beets 'n Bones blog

Ingredients

• 2 tablespoons 70g active rye sourdough starter (how to make rye sourdough starter)
• 2 cups (400g) warm water
• 2 tablespoons (45g) blackstrap molasses
• 2 cups (250g) whole grain rye flour (I mill these rye berries myself)
• 2 cups (250g) whole grain spelt flour
• 1.5 teaspoon sea salt
• 1 teaspoon ground cardamom
• 1 tablespoon ground cinnamon
• 1 cup raisins
• 1/2 cup walnuts chopped

Instructions

• Whisk rye sourdough starter with warm water until frothy. Add molasses and whisk until it's dissolved.
• Add sifted whole grain rye and spelt flour, cardamom, cinnamon and salt; mix with a spoon until no dry bits remain. Add raisins and walnuts, using a spoon or a wet hand (easier).
• Cover tightly, and leave at room temperature for 6-8 hours, or overnight.
• Using wet hands, shape the dough into a ball using a motion as if you are tucking the dough underneath itself, and place it on parchment paper. Spray with water, and cover with plastic wrap. Leave for an hour or two. The dough will spread out and puff up.
• When ready to bake, place a pizza stone into the oven and preheat it on to 425ºF. When the oven is hot, place the dough with parchment paper on the pizza stone (I slide it off a cutting board), generously spray the dough and pizza stone with water. Bake for 20 minutes.
• Turn the temperature down to 375ºF and bake 15-20 more minutes. Spray the dough with water a couple of times during baking, it will give the crust a nice sheen.

Notes

• Feel free to skip/reduce cardamom, if you are not used to its taste.
• Make sure to spray the dough during baking, it really makes a difference in the look of the crust - adds a shine.
• You can bake it in a Dutch oven too, if you prefer; the crust will be much thicker and crispier. I prefer the thinner crust with this particular bread, that's why I bake it uncovered.

This is the same rye spelt sourdough recipe that I baked in a Dutch oven after basket shaping. I definitely prefer the other method. 🙂

Save