Spelt-rye-wheat bread

Ingredients for 1 servings:

• 350 g wholemeal rye flour
• 150 g spelt flour type 1050
• 300 g wheat flour type 405
• 7 g yeast (baker’s yeast)
• 5 g dry yeast
• 1 tsp, heaped salt
• 400 ml water, possibly half buttermilk
• some fat
• possibly grains and/or herbs
• possibly honey or agave, sugar beet juice, sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

from the Roman pot, makes a loaf of approx. 1 kg

Mix the sifted flour with the salt and the dried yeast. Stir in the slightly warmed liquid (I didn’t use buttermilk) and any seeds, herbs, spices, and honey. Knead thoroughly for 5-10 minutes on a floured work surface. Let rise for 30 minutes at room temperature under a cloth until doubled in size. In the meantime, soak the Roman pot in cold water for 20 minutes, well covered. Then place the thoroughly kneaded dough lengthwise into the greased and lightly floured dish (sprinkle seeds on top if desired) and press down lightly. Cover again with a cloth and let rise for 30 minutes. It should increase in size again. Then brush the dough with a little salt water and cut a small cut lengthwise. Place the lid on top. Place it in a cold oven on the oven rack on the lowest shelf. Never place Roman pots in preheated ovens. Bake at 250°C top/bottom heat, 220°C fan oven, gas mark 5, for 1 hour. Remove the lid after about 50 minutes to allow the bread to crisp up. Be careful, every oven reacts differently. I tried this recipe for the first time, and the bread turned out beautifully fluffy, soft, and crispy. I changed the type of baking yeast because I didn’t have anything else. It worked wonderfully for me. You can, of course, use just one type. This makes a 1 kg loaf.