John Myers
Ingredients for 1 servings:
- 500 g spelt flour type 1050 or wholemeal flour
- 500 g rye flour type 997 or type 1150
- 20 g salt
- 20 g yeast
- 675 g water, lukewarm
- 20 g dry sourdough, optional
- n. B. Bread spice mix
- some flour or rye meal for dusting
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes
for 1 – 2 loaves of bread
Dissolve the yeast in the water. Knead all the ingredients into a relatively firm, smooth dough. If using sourdough from a pouch, reduce the amount of water slightly. Cover the dough and let it rise in a warm place for one hour (longer is fine). Preheat the oven to 210°C fan/convection oven with a bowl of water and sprinkle a work surface with flour or bran. Carefully place the initially very sticky dough onto the floured surface and knead thoroughly several times. Then shape it into one or two loaves and place them on a baking sheet lined with baking paper. Let it rest for about 10 minutes. If you like, you can score the loaf as desired. Then place it on the middle rack of the preheated oven. After 10 minutes, reduce the temperature to 180°C fan/convection oven and bake for another 30 minutes. If only one loaf is formed from the amount of dough, the baking time may be longer. Keep an eye on this and check frequently (tap the loaf to see if it’s sticky). I usually work with 3/4 of the amount, and 40 minutes is usually enough. Let it cool on a rack. The bread will keep for several days without any problems, especially if you use whole-wheat flour. However, it will only be crispy at the very beginning. You can also prepare the dough the night before and let it rise in a large bowl (which can hold twice the volume of the dough) in the refrigerator overnight for about 12 hours. You can also give the dough a certain extra flavor with herb salt, herbs, or spices. If you like, you can also use grains.
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