Rye-einkorn bread

Ingredients for 1 servings:

• 320 g wholemeal spelt flour
• 2 g fresh yeast
• 300 g water
• Pre-dough
• 200 g sourdough (whole grain rye), ready-made
• 250 g Flour (Einkorn wholemeal flour)
• 8 g salt
• 1 tbsp bread spice mix
• 50 g water approx.
• 3 g yeast optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with spelt

Make the starter dough and let it rest for at least 1 hour, or preferably overnight. Make the main dough from the above ingredients, carefully adding the water until you have a smooth, slightly sticky dough. Pour the dough into a greased loaf pan and let it rise for 1-2 hours, until it has at least doubled to tripled in size. Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Bake for 10 minutes with steam. Reduce the heat to 200 degrees Celsius (400 degrees Fahrenheit) and bake for 20-35 minutes, depending on the oven’s baking speed and the type of pan used.