Spelt-rye bread with sourdough

Ingredients for 1 servings:

• 150 g rye flour type 1150
• 190 g spelt flour type 630
• 5 g salt
• 340 ml water, hot (55 degrees)
• 70 g sourdough
• 45 g bread spice mix
• 5 g salt
• 85 ml water, boiling
• 340 g spelt flour type 630
• 10 g fresh yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 44 minutes; Total time approx. 13 hours 14 minutes

Mix rye flour, spelt flour, salt, and sourdough with 340 ml of hot tap water and let stand for 11-12 hours. At room temperature, 20 degrees Celsius! If it’s warmer, the time is considerably reduced, e.g., in summer! Pour about 85 ml of boiling water over the salt and bread spice, mix, and cover with cling film. Let stand for half an hour. Then add fresh yeast to the sourdough, then the remaining 340 g of spelt flour. Top with the soaked bread spice mix. Knead for about 2.5 minutes on speed 1-2 using a kneading machine. Can also be used with a hand mixer. Be careful not to overdo it, as spelt is a diva. After kneading, let the dough rest for about 30 minutes. Then shape it into a round or oblong loaf and place it in a proving basket with the seam facing down. Let it rise for 40 minutes. Meanwhile, preheat the oven and roasting pan to 250 degrees Celsius (top/bottom heat). I bake the bread in a deep roasting pan because I don’t need to steam it. This gives it a nice crust. After 40 minutes of rising time, place the bread in the roasting pan with the seam facing up. Reduce the oven temperature to 210 degrees Celsius (425 degrees Fahrenheit) and bake everything in the oven for 34 minutes. After 34 minutes, remove the lid and leave it in the oven for another 10 minutes. This will give it a really crispy crust!