Sourdough root bread

Ingredients for 2 servings:

• 400 g sourdough (rye sourdough)
• 400 g flour (type 405 or 550)
• 200 g spelt flour (type 630)
• 260 g buttermilk or water, lukewarm
• 20 g salt
• possibly tomato(s), dried or onions or onion with bacon
• 7 g yeast, if necessary
• Flour for the work surface
• Water for spraying

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

If making the bread with yeast, dissolve the yeast in the lukewarm buttermilk or lukewarm water. Combine all ingredients in a bowl and knead thoroughly with the dough hook of a stand mixer to form a smooth dough. The dough should then be chewy, soft, and slightly sticky. Cover and let rise for about 45 minutes (with yeast only 30 minutes). In the meantime, chop the remaining ingredients, sauté onions, etc. After the rising time, divide the dough in half and place the first half on a floured surface. Knead the ingredients, such as tomatoes, into the dough, then shape it into a log and twist it. Place it on a baking sheet (lined with parchment paper). Process the second half of the dough in the same way and place it next to the first on the baking sheet. Let it rise for another 40 minutes. Preheat the oven to 250°C. Spray the loaves with water (flower spray) and place it in the preheated oven. After 10 minutes, set the temperature to 200°C and spray the loaves with water again. Bake for another 15 minutes. Then remove the loaves from the oven and place them on a wire rack to cool.