hello everyone welcome to Ashley's kitchen it's the weekend and it's time to slow down I'm going to be doing some baking today so I'm going to show you how to make my spelt and rye loaf my spouse um rye bread blends three types of flour to give it a unique color and texture I also add in some mix seeds to give the bread a little more interest it is slow proved to develop flavor and stone baked for a perfect finish to make the dough add 300 grams of strong flour 125 grams of spelt flour 75 grams of rye flour 10 grams of yeast 10 grams of salt the 30 grams of mixed seeds to a mixing bowl with 40 mils of rapeseed oil and 320 mils of cold water using the dough hook start the mixer off slowly and ramp up the speed a dose now had ten minutes mixing it's time to get it out and let it prove hey look at that so I'm going to prove it back in this bowl so make sure that's got me out of it and then add just a touch of rapeseed just run a line around the inside of the bowl you know need a very much at all just helps to stop it sticking just bring this together into a bowl tiny bit of flour you don't want it to get too dry I'm really just using the shaping motion into a ball and drop that into the center circle proved I tend to flick a bit of oil over the top of it because it stops it from drying out cover that with the damp cloth or cling film going to go for the damp cloth option okay so our dough has had quite a long time proving nice long slow proof so I'm going to get that hand reshaping the dough is going to go into here and I'm going to use rye flour in the basket because rye flour doesn't absorb as much liquid it's normal flour the basket the heavy flower your basket we're just going to work this little bit do you want to just knock all of the air out of it okay now we're going to shape it so I'm gonna use this kind of method of putting it all into the smooth wall and turn over and then into our basket another proof 150 pieces stain this is it ready gonna get it quick mark cut my breads been in for about 40 minutes who's ready so here's my slow made spout and rye loaf with mixed seeds perfect for bruschetta macro pate or just a good old sandwich thanks for watching if you like this video please subscribe to my channel click the little button up there and like it and share it with your friends thanks for watching see you next time bye