Spelt-rye wholemeal bread

Ingredients for 1 servings:

• 300 g spelt flour (wholemeal)
• 300 g rye flour (wholemeal)
• 420 ml water, lukewarm
• 3 tbsp sourdough, heaped + possibly 3g fresh yeast if you like
• Dough the pre-dough
• 150 g spelt flour (wholemeal)
• 150 g rye flour (wholemeal)
• 1 tbsp salt
• 1 tsp caraway seeds, whole or bread spice
• 3 g yeast
• n. B. water

Instructions

Working time approx. 20 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 1 hour; Total time approx. 17 hours 20 minutes

free-form bread with pre-dough

Prepare a dough from the ingredients for the starter dough and let it rise, covered, for 10-12 hours or overnight. After the rising time, combine the ingredients for the main dough and knead. You may need a little more water. The dough shouldn’t be too soft, otherwise it will stick to the proving basket. Let the dough rest briefly, then shape it into a loaf and place it in the (floured) proving basket. Cover and let it rise for 3-4 hours, until the loaf has expanded nicely. Preheat the oven with a bowl of water for steaming and turn the dough out onto a (greased) baking sheet. Then bake the loaf for about 50-60 minutes.