Sourdough Reindeer Bread Recipe – Rye & Spelt Festive Bake

Last Updated on 2 months by Neha Deshmukh

Sourdough Reindeer Bread Recipe – Rye & Spelt Festive Bake

Hey everyone! If you’re anything like me, the holidays just beg for a little extra magic in the kitchen. And what’s more magical than a sourdough reindeer loaf? I first made this a couple of years ago for my niece and nephew, and it was an instant hit. It looks impressive, but honestly, it’s surprisingly straightforward. Let’s get baking!

Why You’ll Love This Recipe

This sourdough reindeer bread isn’t just a showstopper; it’s a delicious loaf with a lovely, slightly tangy flavour. The rye and spelt flours add a wonderful depth that you just don’t get with plain bread flour. Plus, the fun of shaping it into a reindeer makes it a perfect baking project to do with family. It’s a guaranteed conversation starter at your festive table!

Ingredients

Here’s what you’ll need to create your own adorable reindeer:

• 350g Bread flour
• 30g Spelt flour
• 25g Rye flour
• 305g Water
• 80g Sourdough starter
• 8g Salt
• Cinnamon for sprinkling

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Rye and Spelt Flours: Don’t be intimidated by these! They add a beautiful nutty flavour and a slightly denser texture. If you’re new to using them, start with these amounts – they complement the bread flour beautifully.
• Sourdough Starter: Your starter should be active and bubbly! I like to feed mine 4-6 hours before using it. A good starter will double in size after feeding. If it’s sluggish, give it another feed and wait a bit longer.
• Cinnamon: We’re using cinnamon not just for flavour, but also to help give our reindeer that lovely golden-brown colour during baking. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’re going to autolyse the dough. In a large bowl, combine the bread flour, spelt flour, rye flour, and water. Mix until just combined – don’t overmix! Then, let it rest for 30 minutes. This allows the flour to fully hydrate, which results in a softer, more extensible dough.
2. After the 30-minute rest, add your active sourdough starter to the dough. Knead for just 1-2 minutes to incorporate it. Then, cover and let it rest for another 30 minutes.
3. Now, add the salt and mix well. This is when the dough really starts to come together.
4. Time for stretch and folds! This helps develop the gluten and gives the bread structure. Perform two rounds of stretch-and-fold, with about 1-hour intervals between each. To do this, gently stretch a portion of the dough upwards and fold it over onto itself. Rotate the bowl and repeat this process until you’ve worked your way around the entire dough.
5. Divide the dough into two portions: 554g (for the reindeer’s body) and 237g (for the antlers).
6. Laminate each portion by gently stretching it into a thin sheet and then folding it into a letter fold (like folding a letter). This creates layers in the dough.
7. Shape the larger portion into a boule (a round loaf) – this will be the reindeer’s head. Shape the smaller portion into a batard (an oval loaf) – these will become the antlers.
8. Place both the boule and batard seam-side up into well-floured proofing baskets.

9. Now for the cold proof! Place the baskets in the refrigerator for 12-14 hours. This slow fermentation develops flavour and makes the dough easier to score.

10. Preheat your oven to 500°F (260°C).

11. Gently turn the boule out onto a pizza pan. Score the boule to create ears. Then, attach pieces of the batard to the top to create the antlers.
12. Bake until golden brown, dusting with cinnamon during the last few minutes for extra colour.
13. Once baked, use black cocoa paste to create eyes and a dab of red food colouring for the nose.

Expert Tips

A few things I’ve learned along the way…

• Scoring for Reindeer Features: A sharp lame (or a very sharp knife) is your friend! Practice your scoring technique – you want clean, decisive cuts.
• Dough Handling for Lamination: Be gentle! You don’t want to degas the dough. The goal is to create layers, not to knead it.
• Oven Spring: A hot oven and a good proof are key to achieving a beautiful oven spring (that lovely rise in the oven).

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: You can easily make this vegan by ensuring your sourdough starter is vegan-friendly (no honey added) and using plant-based alternatives for any optional glazes.
• Spice Level: Add a teaspoon of cardamom or nutmeg to the dough for a warming, festive spice. My grandmother always added a pinch of clove to her breads during the winter!
• Festival Adaptations: For a Winter Solstice theme, you could shape the dough into a sun or a star instead of a reindeer.

Serving Suggestions

This reindeer bread is fantastic served warm with a smear of butter or alongside a hearty soup. It’s also lovely with a cheese board – the slightly tangy flavour pairs beautifully with both hard and soft cheeses.

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then in foil.

FAQs

Got questions? I’ve got answers!

• What type of sourdough starter works best for this recipe? A mature, active starter is best. It should double in size within 4-8 hours of feeding.
• Can I use all bread flour if I don’t have spelt or rye? Yes, you can! The bread won’t have quite the same flavour or texture, but it will still be delicious.
• How can I tell if my dough is properly proofed? Gently poke the dough with a floured finger. If the indentation slowly springs back, it’s ready to bake.
• What is lamination and why is it important for this bread? Lamination is the process of creating layers in the dough by folding it. It results in a flakier, more tender crumb.
• Can this bread be frozen after baking? Absolutely! It freezes beautifully. Just make sure it’s completely cooled before wrapping and freezing.

Happy baking, and I hope your reindeer bread brings a little joy to your holiday season!