Schumi's spelt-rye spice bread

Ingredients for 1 servings:

• 750 g spelt flour type 700
• 500 g rye flour type 960
• 1 cube of yeast, fresh
• 2 tbsp, heaped bread spice mix, ground
• 2 tbsp caraway seeds
• 2 tbsp, heaped fennel seeds
• 30 g salt
• 800 ml water, approx. 25 degrees
• 4 tbsp balsamic vinegar, 5%
• 1 tbsp, heaped sugar, brown
• 1 pack of dry yeast, 7g
• 2 pinch(s) ascorbic acid
• 40 g rye sourdough (dry rye sourdough)
• 20 g baking malt (rye malt) inactive

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 40 minutes

Combine spelt flour type 700, rye flour type 960, dried yeast, dried rye sourdough, ascorbic acid, and spices (ground bread spice, whole fennel, whole caraway). Mix the water, 5% balsamic vinegar, brown sugar, inactive rye malt, yeast cubes, and salt thoroughly (using an immersion blender), stir into the dry ingredients, and knead in a food processor for 10 minutes. Place the dough in a proving basket (Simperl), cover with a cloth, and let rise for about 1-1.5 hours (keep warm). It rises very well in a moistened oven at about 40 degrees Celsius (104 degrees Fahrenheit) (do not cover with a cloth). Turn the risen dough out onto a baking sheet, optionally cut diagonally about 3 cm deep, spray with water using a watering can, and immediately place it on the middle rack of an oven preheated to 250 degrees Celsius. Pour 1/8 liter of water onto the bottom of the hot oven (steaming) and immediately close the door. After 15 minutes, ventilate the oven briefly to allow the moisture to escape. Then bake the bread for another 35-40 minutes at 180 degrees Celsius.