Dinkel & rye sourdough bread with whipped butter and roasted onions

23h 40m
- Preparation 40 min
- Resting 22h
- Cooking 1h

Recipe for Cast Iron

Ingredients

8 People

700 g Spelt flour 630
200 g Whole wheat flour
100 g Rye flour
650 g Water
200 g Active sourdough starter
80 g Rye meal
80 g Water
28 g Salt
50 g Water
50 g Chia seeds
125 g Butter
1 Onion
15 g Sugar
Maldon Sea Salt

Preparation

Step 1

Using a cast iron pot with a lid for baking sourdough bread has several advantages. Firstly, the heavy cast iron pot provides excellent heat retention, helping to maintain an even baking temperature. This is crucial for achieving a uniform crust and a well-baked crumb. Secondly, the oven lid forms a steam chamber during baking, helping the bread retain its moisture and develop a crispy crust. By using a cast iron pot with a lid, you'll get a bread that is beautifully moist and airy inside while the crust becomes perfectly crispy.Shape

Step 2

Begin by kneading the spelt flour, whole wheat flour, and rye flour with water and sourdough starter for 5 minutes to form a pre-dough. Cover the dough and let it rest for 1.5 hours.

g Spelt flour 630

g Whole wheat flour

g Rye flour

g Water

g Active sourdough starter

Step 3

In the meantime, scald the rye meal with boiling water and let it steep. Add salt, the remaining water, and the scalded rye meal to the pre-dough and knead everything into a uniform dough. Let the dough rest for another 3 hours, folding every 30 minutes. To fold, moisten your hands and fold the dough edge over the center. This makes the dough elastic and traps enough air. Cover the dough and let it rest in the refrigerator overnight or for at least 12 hours.

g Rye meal

g Water

g Salt

g Water

Step 4

The next morning, divide the dough into 2 pieces on a work surface. Shape both pieces into rounds, creating tension, and then roll the dough balls in chia seeds. Let the dough balls proof for another 2 hours in a cool, dark place.

g Chia seeds

Step 5

Place the Dutch oven with its lid in the oven and preheat to 260-300°C. Flip each dough ball onto a piece of parchment paper, score it, and carefully place it into the hot Dutch oven. Cover the Dutch oven with the lid and bake the bread for 25 minutes at 250°C. Then reduce the oven temperature to 200°C, remove the lid, and bake for another 15 minutes at 200°C. Allow the bread to cool on a wire rack.

Step 6

Repeat the baking process with the second dough ball.

Step 7

For the butter, caramelize the onions with sugar in a pan and set aside. Using the whisk attachment of a stand mixer, whip the lukewarm butter until fluffy, about three to five minutes.

g Butter

Onion

g Sugar

Step 8

Finally, finely chop half of the cooled onions and fold them into the butter. Season with salt. Serve the butter with the remaining onions alongside the sliced bread.

Maldon Sea Salt