Dark rye crust

Ingredients for 2 servings:

• 100 g spelt flour type 630
• 100 g wheat flour type 550
• 100 g wheat flour type 1050
• 100 g rye flour type 997
• 250 g sourdough
• 200 ml water
• 850 g pre-dough
• 300 g wheat flour type 550
• 300 g rye flour type 997
• 100 g wheat flour type 1050, dark
• 1 ½ tbsp sea salt, fine
• 300 ml water, lukewarm
• 3 g dry yeast
• 1 tbsp caramel coloring
• ½ tsp sugar
• 10 g bread spice mix
• some black cumin, crushed

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours

with sourdough

The day before, mix all the ingredients for the sourdough starter in a large bowl until no dry spots remain. Place the dough in a cool place (but not in the refrigerator) for 15-20 hours, until it has quadrupled in size and is bubbling. Mix the water, sugar, and yeast together and set the bowl aside for 15 minutes, until a white fur has formed on the surface. Knead all the ingredients and the pre-dough for at least 8 minutes. Using a dough scraper, slide the dough onto a well-floured work surface and divide it into two equal, round pieces. Flour two proving baskets well and place the dough pieces in them. Alternatively, use a rimmed cake pan or casserole dish to prevent the dough from spreading. Cover and let rise at room temperature for 1.5-2 hours. When the dough springs back when gently pressed, it is ready to bake. Preheat the oven to 250 degrees Celsius with one large or two small baking stones. Turn the loaves out onto the stone and spray warm water four times with a watering can. Bake for 15 minutes with steam. Release the steam and reduce the oven temperature to 200 degrees Celsius. Bake for 45-50 minutes. Let cool on a wire rack for at least 1 hour. Tip: You can substitute any flour within the specified quantities, but you should use no more than 100 grams of whole-wheat flour. If you have sensitive skin, you should reduce the salt a bit. This bread is delicious on its own with good olive oil or a hearty ham.