Spelt bread with sourdough

Ingredients for 1 servings:

• 750 g wholemeal spelt flour
• 250 g spelt flour, light
• Spelt flour for the work surface
• 2 tsp coriander, ground
• 1 tsp caraway powder
• ½ tsp nutmeg
• 1 tbsp salt
• 1 cube of yeast or 1 packet of dry yeast
• 150 g sourdough from the bag
• 600 ml water, cold

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Wholesome spelt bread with coriander, caraway and nutmeg

Combine both types of flour in a bowl. Mix the spices and salt, and stir in. Crumble the yeast and mix with 600 ml of cold water and the sourdough. Add the yeast mixture to the flour and knead everything into a soft dough. Cover and let rise for about an hour. Then knead the dough vigorously and let rise for another hour. Line a baking tray with baking paper. Shape the dough into an oval loaf and let rise for another 15 minutes. Preheat the oven to 200°C (top/bottom heat). Lightly score the loaf several times with a sharp knife, place it in the oven, and place a heatproof bowl of water in the oven. Bake the bread at 200°C (gas mark 3) for about 1 hour. Do the tap test. Let the bread cool on a wire rack. Tap test: To determine whether a loaf has been baked long enough, do the tap test. Hold the bread with a double-folded kitchen towel and turn it over. Tap the bottom of the bread with your knuckles. If it sounds hollow, it’s done.