My favorite bread

Ingredients for 1 servings:

• 450 ml water, lukewarm
• ½ cube of yeast
• 75 g sourdough
• 330 ml malt beer
• 1 tbsp apple cider vinegar
• 1 tbsp sea salt
• 3 tbsp bread spice mix (fennel, caraway, anise and coriander in equal parts)
• 800 g spelt flour type 1050
• 200 g rye flour type 1150

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 5 minutes

uncomplicated and adaptable

In a very large bowl, dissolve the yeast in the water, add the sourdough, apple cider vinegar, and malt beer. Add the flour, salt, and bread spice and knead thoroughly. I do this with a hand mixer (mine has plenty of power). Let stand at room temperature for two hours. If the bowl is too small, you’ll have to pay for it now. Then transfer the bowl to the refrigerator. If the bowl doesn’t fit, a 6-liter freezer bag will work, sealing it tightly at the top. Leave it there at least overnight—up to a week is fine! Remove it from the oven and let stand at room temperature for one hour. 1.5 hours is fine, too. Meanwhile, place an ungreased roasting pan (5-6 liters) with a lid in the oven (rack on the lowest shelf) and preheat to 230°C (top/bottom heat). Then remove it, quickly add the dough, put the lid back on, and bake for 45 minutes. Let it cool completely before cutting, even if it’s difficult—otherwise, the bread will stick. You can vary the flour according to your taste (if you use significantly more rye flour, you can also use more sourdough). The dough is quite soft, which makes the bread nice and moist and fluffy. My favorite recipe because it’s so flexible and uncomplicated.