Keep-me-fresh-long bread

Ingredients for 1 servings:

• 500 g water
• 1 tsp honey
• ½ cube of fresh yeast or 1 packet of dry yeast
• 500 g spelt flour type 630
• 100 g rye flour
• 100 g wheat flour type 1050
• 1 tsp sourdough extract
• 3 tsp salt
• Flour for the work surface

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

very light and juicy

Mix the lukewarm water, yeast, and honey until the yeast is completely dissolved. Add the spelt flour, rye flour, wheat flour, salt, and sourdough extract and mix for 5 minutes until a smooth dough forms. Transfer the sticky dough to a bowl, cover, and let rise in a warm place for 60 minutes. Then turn the dough out onto a floured work surface and fold it well. The dough is quite sticky, so use plenty of flour (Caution: Don’t overflour the dough, or the bread will lose its moistness). Place the folded dough into a Roman pot, score it with a sharp knife, then dust with flour again and put the lid on. Place in a cold oven and bake at 240°C (top/bottom heat) for about 45-60 minutes. Then leave it uncovered in the oven for another 7 minutes, until the bread reaches the desired brown color. Remove the bread from the Roman pot and let it cool completely.