Rye-spelt bread

Ingredients for 1 servings:

• 400 g rye flour (light grain rye flour), alternatively rye flour type 997
• 100 g sourdough (spelt sourdough)
• 300 ml water, lukewarm
• 400 g rye flour (light grain rye flour), alternatively rye flour type 997
• 500 g spelt flour type 630
• 300 ml water, lukewarm
• 6 g salt
• possibly flour, further

Instructions

Working time approx. 30 minutes; Rest time approx. 23 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 30 minutes

with sourdough without yeast

Mix the ingredients for the sourdough starter and let it stand for about 20 hours. A little longer or less time is also possible. The next day, mix all the other ingredients with the starter and knead in the food processor for about 10 minutes. Cover the dough and let it rise in a warm place for 1 hour. I always put the bowl in a plastic bag to prevent it from drying out. Then knead the dough by hand and add enough flour until the dough is no longer sticky and can be shaped. Form two loaves and place them seam-up in well-floured proving baskets. Let the dough rest there for about 2 hours. Place a baking stone on the second rack from the bottom of the oven and preheat the oven to 250 degrees top/bottom heat. After the resting time, place the loaves seam-down on the baking stone and score several times. To create steam, pour a little water into the preheated roasting pan and close the oven immediately. Bake the loaves with steam at 250 degrees Celsius for 10 minutes. Then release the steam and reduce the heat to 200 degrees Celsius. Bake the loaves for about 50 minutes.