Rye-spelt sourdough bread

Ingredients for 1 servings:

• Rye starter, approx. 75 to 100 g
• 220 g wholemeal rye flour
• 220 ml water
• 250 g rye flour type 1150
• 115 g spelt flour
• 500 g rye sourdough
• ½ cube of yeast
• 10 g salt
• ½ tsp bread spice mix
• ½ tsp salad herbs, dried, without any other additives
• 230 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 35 minutes

Wholemeal bread with sourdough and yeast, without wheat, vegan

The day before, combine the sourdough starter with the flour and water and let it stand at room temperature for at least 12 hours. The next day, dissolve the yeast in lukewarm water. Briefly mix the rye flour, spelt flour, and 500g of sourdough (put the rest in a jar and use next time; the sourdough will keep in the refrigerator for at least 14 days) with the yeast water. Then add the salt, bread spice, and herbs and knead the dough for about 10 minutes (by hand or with a food processor, about 7 minutes, first on speed 1, then speed 2). In the meantime, briefly preheat the oven to about 50°C (1-2 minutes is enough) and then turn it off. Then, shape the dough into a loaf on a floured work surface and place it either in a loaf pan or a 1 kg bread proofing pan. Let it rise in the switched-off oven for about 40 minutes, until the dough has significantly increased in size (cover with a kitchen towel if necessary). Then remove the dough from the oven and preheat the oven to 250°C fan/convection oven. Place a baking tray moistened with water in the oven. If you used a proving pan, turn the bread out onto a baking tray and put it in the oven. Pour another small glass of cold water onto the baking tray. The steam is very important and is needed to give the bread a crispy surface and a nice airy interior. If you have an oven with a steam boost function, you can of course use this. Bake the bread for about 10 minutes at 250°C, then reduce the temperature to 220°C top/bottom heat and bake for another 25-30 minutes. The bread is done when it sounds hollow when tapped on the bottom or has an internal temperature of 95°C. After baking, let the bread cool on a rack. Since every oven is different, you should pay attention to how the bread looks the first time and adjust the temperature if necessary. You can also vary the amount of sourdough. If you want to reduce it, simply increase the amount of flour and add more water accordingly. I always bake two loaves to make the effort worthwhile. Exactly two fit on a baking tray. I then freeze one loaf.