Spelt-rye wholemeal bread Paderborn style

Ingredients for 1 servings:

• 500 g sourdough (spelt sourdough)
• 800 g wholemeal rye flour
• 200 g wholemeal spelt flour
• 550 ml water, lukewarm (spring water)
• 4 tsp salt (Himalayan crystal salt)
• 2 packets of dry yeast
• 125 ml water (spring water)
• ½ tsp potato starch
• 10 g butter

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

Sourdough starter Day 1: Mix 50g wholemeal spelt flour with 50ml lukewarm spring water, cover, and let stand for 24 hours. Day 2: Add 100g wholemeal spelt flour with 100ml lukewarm spring water to the sourdough starter, mix everything together, and cover and let stand for 24 hours. Day 3: Add 100g wholemeal spelt flour with 100ml lukewarm spring water to the sourdough starter, mix everything together, and cover and let stand for 24 hours. Baking: Place the wholemeal rye flour, wholemeal spelt flour, dried yeast, and Himalayan crystal salt in a bowl and mix with a spoon. Add the remaining lukewarm spring water and the sourdough starter and knead with a hand mixer. Cover the bowl with a cloth and let the dough rise for 60 minutes. Brush a large loaf pan (for loaves over 1000g) with butter. After 60 minutes, knead the dough thoroughly with your hands again, place it in the tin, and smooth it down with a spoon and a little spring water. Prick the dough evenly with a fork. Then let it rise for another 60 minutes. Fill a small metal bowl with a small cup of spring water and place it in a corner of the oven. Preheat the oven to 200 degrees Celsius, place the bread in the oven, and bake at 180 degrees Celsius for 60 minutes. Meanwhile, put 125 ml of spring water and the potato starch in a small saucepan, mix with a whisk, and bring to a boil while stirring. Then set aside. After 55 minutes, brush the top of the bread with the starch mixture and bake for another 5 minutes.