Spelt bread with pre-dough

Ingredients for 1 servings:

• 21 g yeast, fresh
• 250 ml water
• 115 g spelt flour, type 630
• ½ tsp sugar
• 275 g spelt flour, type 630
• 275 g spelt flour (wholemeal)
• 115 g spelt flour, type 1050, alternatively type 812
• 20 g salt
• 60 ml butter, melted and cooled
• 475 ml milk, lukewarm
• Flour , for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 10 minutes

Wholemeal country bread

Mix the first four ingredients thoroughly in a large bowl, cover, and let rise in a warm place for 2-3 hours. After the starter dough has risen, crumble all the flours, butter, and salt in a food processor. Mix the lukewarm milk with the starter dough. Start the food processor and gradually add the mixture. Knead until you have a smooth dough that pulls away from the sides of the bowl. Add a little more water if necessary. Cover and let rise for 1.5 hours, or until the dough has doubled in size. Place the dough on a lightly floured work surface, knead again by hand, and then halve it. Divide these halves into 1/3 and 2/3 portions. Roll each half into a ball and place the smaller ball on top of the larger one. Press the handle of a wooden spoon through the center to ensure the two balls stick together securely and stay together during baking. Cover again and let rise until the dough has doubled in size (approx. 30 minutes). Meanwhile, preheat the oven to 200°C (top/bottom heat). Score the bottom of the dough pieces with vertical slashes at intervals, pierce the top with a knife at intervals, and dust both loaves with flour. Bake on the middle rack for 45-50 minutes (depending on the oven). Tip: If shaping the bread as described above is too much work for you, you can of course also make two regular loaves.