Naturally sour rye spelt bread

Ingredients for 1 servings:

• 100 g rye
• 100 g spelt
• 800 g spelt flour type 630
• 600 ml water
• 42 g yeast, fresh
• 150 g natural sourdough
• 1 tsp, heaped honey
• 3 tsp salt
• 6 half tomatoes, dried
• 2 tbsp pine nuts
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 50 g mountain cheese
• 1 tsp sunflower oil

Instructions

Working time approx. 20 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 35 minutes

with roasted dried tomatoes and various seeds

You will also need a cast iron pot. Fry the pine nuts, pumpkin seeds, and sunflower seeds, along with the finely chopped, sun-dried tomatoes, in oil. Then set aside and let cool. Grind the rye and spelt in a grain mill or food processor, such as a Thermomix, and then mix with the spelt flour. Crumble the yeast and let it soak in lukewarm water (37°C) with honey for five minutes. Add the flour mixture, salt, natural sourdough, and the previously toasted grain mixture. Knead into a dough for about five minutes. Let the dough rise in a bowl at room temperature for 30 minutes. Mix the mountain cheese into the dough and knead the dough on a floured surface for about another five minutes, repeatedly beating the dough from the outside inwards. Preheat the oven with the cast iron pot to 200°C, remove the pot, and brush the surface with sunflower oil. Place the dough in the pan and bake with the lid on for 80 minutes at 200°C. Then bake uncovered for about another 20 minutes, checking for the desired degree of browning. Once cooled, use a spatula to lift the bread out of the cast iron pan in a circular motion.