Spelt yogurt bread from the cast iron pot

Ingredients for 1 servings:

• 120 g rye flour type 1150
• 700 g spelt flour type 630
• 1 packet of dry yeast
• 1 tsp, heaped sugar
• 160 g natural yogurt
• 350 ml water, lukewarm
• 2 tsp, heaped salt
• possibly bread spice mix

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

First, dissolve the dried yeast and sugar in the water. Mix the two types of flour and place them in the bowl of a food processor. Add the salt and, if desired, bread spice (I always add 1 heaped teaspoon). Pour the natural yogurt and then the yeast water over the flour and mix everything into a dough. Place the dough in a floured proving basket (round or oval – whichever you prefer), cover, and let rise for 1 hour in a warm place. After the proving time, fold the dough a few times on a floured surface – top / bottom / left / right – if the dough is too sticky, either with the help of two dough scrapers or floured hands. After folding, shape the dough into a round or oval shape. Preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat on the middle rack. Meanwhile, cover and let the dough rise again and then cut into the top. Quickly slide the dough into the pot with the seam facing down and bake in the closed pot for about 60 minutes.