Spelt bread with rye

Ingredients for 1 servings:

• 420 g water, warm
• 20 g rapeseed oil
• 10 g salt
• 0.33 sachet(s) of dry yeast
• 100 g wholemeal rye flour
• 60 g spelt flour type 1050 or wholemeal spelt flour
• 320 g spelt flour type 630

Instructions

Working time approx. 20 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 50 minutes; Total time approx. 10 hours 10 minutes

Mix the water, rapeseed oil, salt, and yeast together and let it rest. Mix the flours and add the water. Now knead or stir everything into a smooth dough, preferably by hand, for about 10 minutes. I always do this in a mixing bowl because the high water content makes the dough sticky and not smooth like a traditional dough. Furthermore, the rye content keeps the bread nice and moist, even the next day, unlike a pure spelt bread. Immediately after kneading, place the dough in the refrigerator overnight. In the morning, preheat the oven to 240°C (bottom heat). Set the steam setting to the highest setting; a bowl of water should also work. Meanwhile, sprinkle the flour directly over the dough, carefully roll the dough in it, and place it in the prepared loaf pan. Let it rise in the pan for 30 minutes. Place the loaf pan in the preheated oven and bake at 240°C (475°F) for about 20 minutes. Then, open the oven door briefly to air out the air, then bake the bread at 210°C for about 30 minutes. Remove the bread from the loaf pan and tap the bottom. If it sounds hollow, it’s done.