Rye-Spelt Sourdough with Pistachios

Rye and Spelt flour make very tasty bread.

I submit the Rye-Spelt Sourdough with Pistachios to Yeastspotting.

Sourdough Starter:
250 g stone ground rye flour
300 g water
1 tablespoon rye sourdough
Let ferment for 16 hours.

Final dough:
863 g stone ground rye flour
1000 g hot water
Combine the flour and water. Let cool completely.
Then add:
all of the sourdough starter minus 1 Tbsp
380 g whole spelt flour
21 g salt
227 g roasted unsalted pistachios
Combine the ingredients, cover and ferment for 6 hours in warm place. Put into two loaf pans (lined with parchment paper) and proof for 3 hours.

Baking:
40 minutes at 470 F
30 minutes at 400 F, removed from pans and paper.
Let sit for 12 hours before cutting.

Pistachio Rye Sourdough/ Pistacjowo-Zytni Chleb na Zakwasie

Submitting toYeastspotting.

Whole Rye Sourdough Starter:/Zytni zaczyn:
130 g rye sourdough starter/zytniego zakwasu z maki pelnoziarnistej
150 g water/wody
150 g whole rye flour (stone ground)/maki zytniej razowej grubo zmielonej
Let ferment for 8 hours./Fermentacja 8 godzin.

Final dough:/Ciasto chlebowe:
all of the starter/caly zaczyn
813 g water/wody
176 g whole wheat flour/maki pszennej pelnoziarnistej
226 unshelled pistachios, roasted, unsalted/prazonych pistacji bez soli (waga bez lupinek)
21 g salt/soli
Combine all of the ingredients, cover and let ferment for 4 hours. Put the dough in 2 loaf pans. Let proof for 1 hour. Then preheat your oven to 500F.
Wymieszac skladniki, przykryc miske i odstawic do fermentacji na 4 godziny. Wlozyc ciasto do dwoch keksowek, przykryc i odstawic na godzine do wyrosniecia. Po tym czasie rozgrzac pilarnik do 250C.

Baking:/Pieczenie:
for 20 minutes at 480 F/20 minut w 245C
for 15 minutes at 450 F/15 minut w 230C
for 10 minutes at 400 F, pans removed/ 10 minut bez foremek w 200C.

Very Cheesy Whole Wheat Stromboli (au levain)

I do love eating open sandwiches with  a thick slice cheese. I eat  them every morning with fresh vegetables and I'm never bored.

I was planning to make pizza but I had it last month. I had a lot of pizza dough so I decided to make my first whole-wheat sourdough Stromboli with Stilton cheese to keep them moist.

Sponge:
535 g ater
385 g whole-wheat flour
30 g starter
Combine all the ingredients for the sponge, stir, cover and let ferment for 8 hours.

Final dough:
600 g flour
 125 g water
11/2 teaspoon kosher salt
recipe from: http://sourdough.com/forum/turkish-filled-pide-sourdough-variety#comment-12228

Add the dough ingredients to the sponge, stir to combine and knead. Cover and let it stand at room temperature for 4 hours.

Transfer the dough to a lightly floured surface, divide it into 2 pieces. Roll out each piece into flat disk (like for pizza).

Sweet filling:
0.47 lb White Stilton with Apricots

6 oz goat cheese
1/3 cup cashews pieces

Savory  filling:
0.50 lb Blue Stilton
6 oz goat cheese

1/3 cup pistachio pieces

Distribute cheese pieces and nuts over dough. Fold dough over and pinch ends and sides together. 

Place the shaped Stromboli  on the prepared baking sheet and let them rise for 2 hours. Then preheat the oven to 500 F. Bake 15 minutes in 450 F, and 30 minutes in 400 F. Let them cool in the oven.