Root bread with sourdough

Ingredients for 1 servings:

• 500 g spelt flour
• 50 g rye flour
• 100 g rye sourdough, active
• 20 g salt
• 10 g fresh yeast
• 10 g baking malt
• 350 ml water, lukewarm

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

Dissolve the yeast in the water. Then knead all ingredients for about 5 minutes until you have a smooth dough. Let it rise in a warm place for about 90 minutes. Use a sharp knife to divide the dough into two long pieces, or shape smaller pieces into long pieces as desired and carefully twist them, but do not knead them any further. Place the bread on a baking tray lined with baking paper. Brush the surface with water and cover with a cloth. Let it rest for about 10 minutes. Bake in a preheated oven at 240°C (convection oven) on the middle shelf for 15 minutes. Then reduce the temperature to 220°C (convection oven) and bake for about 10 minutes.