Crispy spelt country bread

Ingredients for 1 servings:

• 425 g spelt flour, type 1050
• 75 g rye flour, type 1150
• 10 g yeast, fresh
• 15 g salt
• 300 ml water, lukewarm
• e.g. bread spice mix, coriander, caraway

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 25 minutes

Mix the flours in a bowl and make a well in the center. Dissolve the yeast in 2 tablespoons of lukewarm water, pour into the well, and cover with a little flour. Cover and let rise in a warm place for 2-3 hours. Knead with salt, spices, and water. Let the dough rise for a further 75 minutes, kneading by hand twice in between. Place the dough in a proving basket or shape into a loaf and let rest for 20 minutes. Place on a baking tray lined with baking paper, score it crosswise, and bake in a preheated oven at 250°C (top/bottom heat) on the second shelf from the bottom for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for a further 20 minutes (tap the dough to test if it is not sticking). The bread weighs 750g.