Fifty-Fifty Bread

Ingredients for 1 servings:

• 125 g wholemeal spelt flour
• 125 g wholemeal rye flour
• 250 ml water
• 500 g wholemeal rye flour
• 500 g wholemeal spelt flour
• 550 ml water, lukewarm
• 4 tsp, beaten salt (Himalayan salt)
• 2 tsp honey (flower honey), liquid
• 2 packets of dry yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

Own creation

Sourdough starter: Day 1: Mix the wholemeal rye flour and the wholemeal spelt flour and place them in a sealable container. Place 50g of wholemeal rye-spelt flour in a bowl, mix with 50ml of lukewarm spring water, and cover and let stand for 24 hours. Day 2: Add 100g of wholemeal rye-spelt flour and 100ml of lukewarm spring water to the sourdough starter, mix everything together, and cover and let stand for 24 hours. Day 3: Add 100g of wholemeal rye-spelt flour and 100ml of lukewarm spring water to the sourdough starter, mix everything together, and cover and let stand for 24 hours. On the 4th day, you can bake. Place the wholemeal rye flour, the wholemeal spelt flour, the dried yeast, and the Himalayan salt together in a bowl and mix with a wooden spoon. Add the lukewarm spring water, honey, and sourdough and knead everything with a hand mixer. Cover the bowl with a cloth and let the dough rise for 60 minutes. After 60 minutes, sprinkle the dough with a little water and moisten your palms. Knead the dough again thoroughly with your hands, keeping tension, and form into a ball. Shape the ball of dough into a round loaf and cut into star shapes. Place the pre-shaped loaf on a baking sheet lined with baking paper and let rise for another 60 minutes. Fill a small metal bowl with a cup of spring water and place it in a corner of the oven. Preheat the oven to 200°C (400°F), place the baking sheet with the bread in the oven, and bake at 180°C (350°F) for about 50 minutes. Set the oven to 0°C (140°F) and leave the bread in the oven for another 5-10 minutes before removing it from the oven. I use spring water for this preparation.