Juicy spelt bread

Ingredients for 1 servings:

• 100 g rye flour type 1150
• 1 bag of sourdough or 75 g homemade
• 100 ml water
• 200 g spelt
• 200 ml water
• 35 g yeast, fresh, approx. 3/4 cube
• 350 ml water, lukewarm
• 350 g rye flour type 1150
• 150 g wheat flour type 550
• 15 g salt

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 55 minutes; Total time approx. 16 hours 15 minutes

is very suitable for freezing, is still super juicy and fluffy afterwards

The day before, mix the flour and sourdough with the water in a bowl, cover, and let it rest in the refrigerator for about 14 hours. Also the day before, for the filling, bring the spelt grains and water to a boil and simmer for about 10 minutes over low heat. Remove from the heat and let it swell for 14 hours. On the day of baking, take the sourdough out of the refrigerator 1 hour before you start baking so that it comes to room temperature. For the dough, dissolve the yeast in the lukewarm water in a bowl and mix with the sourdough. Add the flours and finally the salt and knead everything in the food processor on a low speed for 2 minutes. Drain the spelt grains, if necessary, add them and mix them in. Knead the dough for another 5 minutes on a faster speed. Then, cover and let it rest in a warm place for about 30 minutes, folding the piece of dough every 10 minutes. Grease the tin. Either a large loaf tin or two 25cm tins. Place the dough piece in the pan and let it rest, covered, for about 30 minutes. Meanwhile, preheat the oven to 230 degrees Celsius (do not use fan-assisted oven). Heat a baking sheet moistened with water. Once the temperature is reached, remove the baking sheet and place the bread in the preheated oven (second rack from the bottom) and bake for 20 minutes. Then reduce the temperature to 210 degrees Celsius and open the oven door to allow steam to escape. Bake the bread for 30-35 minutes. Let it cool completely on a wire rack.