Root bread

Ingredients for 1 servings:

• 500 g spelt flour
• 100 g rye flour
• 20 g salt
• 10 g sugar
• ½ cube of yeast
• 400 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

makes 2 loaves

Pour the water into a mixing bowl. Then add the two flours, salt, sugar or honey, and yeast. Knead for 5-10 minutes until you have a smooth dough, then cover and let it rise for about 1 hour. Divide the dough into two long pieces and twist each piece. Do not knead the dough pieces any further! It is best to place the dough pieces immediately on baking paper, spray with water, and let rest for another 10 minutes. Bake the bread in a preheated oven at 240°C (top/bottom heat). After 15 minutes, reduce the temperature to 220°C (top/bottom heat). The bread should bake for about 10 minutes. The total baking time is approximately 25 minutes. Tip: I place an empty stainless steel bowl in the oven while preheating. When I put the bread in the oven, I fill the hot bowl with about 10 ice cubes.