Rye bread with spelt

Ingredients for 4 servings:

• 175 g wholemeal rye flour
• 195 g water
• 4 g salt
• 35 g starter
• 140 g spelt flour type 630
• 70 g water
• 1 ½ g fresh yeast
• 370 g rye flour type 1370
• 280 g water
• 11 g salt

Instructions

Working time approx. 1 hour; Rest time approx. 16 hours; Cooking/baking time approx. 50 minutes; Total time approx. 17 hours 50 minutes

Rye bread made from sourdough

Sourdough For the sourdough, mix together 175g wholemeal rye flour, 195g water (45°C), 4g salt, and 35g starter, then let it mature at room temperature for 12-16 hours. Pre-dough Knead the ingredients for the pre-dough (140g spelt flour type 630, 70g water (15°C), and 1.5g fresh yeast) by hand and let it mature for 12-16 hours at approximately 14-16°C. Main dough For the main dough, mix all of the sourdough, the entire pre-dough, 370g rye flour type 1370, 280g water (45°C), and 11g salt on the lowest speed for eight minutes, then knead for 1-2 minutes on the second speed (dough temperature approximately 28°C). Add more water if necessary. Let the dough rest at room temperature for 60 minutes. Shape the dough into a round and place it in a floured proving basket with the seam facing down. Let it rise at room temperature for 80-90 minutes. Bake the bread: Bake with the seam facing up for 50 minutes at 250 degrees Celsius, reducing to 210 degrees Celsius, allowing the steam to escape from the oven three times during the baking process (open the door).