Overnight Spelt Rye Bread
This rustic overnight bread combines hearty spelt and rye flours for a deep, nutty flavor. Using a long fermentation method and a Dutch oven, this simple five-ingredient recipe produces a professional-style bakery loaf with a thick, golden crust and soft interior without the need for a sourdough starter.
Instructions
- 1
In a large bowl, whisk together the spelt flour (300 g), rye flour (270 g), sea salt (2 tsp), and dry yeast (0.25 tsp).
- 2
Pour in the water (500 ml) and stir until a shaggy, wet dough forms and no dry streaks remain.
- 3
Cover the bowl tightly and leave it to ferment on the counter for 720 minutes or overnight.
- 4
Perform a few stretch-and-folds on the bubbly dough using a spatula, then transfer to parchment paper, cover, and let rise for 45 minutes.
- 5
Preheat a Dutch oven in the oven at 230°C. Carefully lift the dough via the paper into the hot pot and bake, covered, for 30 minutes.
- 6
Remove the lid, lower the temperature to 200°C, and bake for an additional 20 minutes until the crust is golden and firm.
- 7
Transfer the loaf to a wire rack and allow it to cool completely before slicing to avoid a gummy texture.
Nutrition Facts
Per portion