Spelt sourdough bread

Ingredients for 1 servings:

• 800 g wholemeal spelt flour
• 100 g rye flour
• 175 g sourdough (spelt sourdough)
• 1 tsp bread spice mix
• 16 g salt
• 500 ml water
• 50 g seeds of your choice, optional

Instructions

Working time approx. 1 hour; Rest time approx. 11 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 10 minutes

Very easy to make and super delicious!

I take the sourdough starter out of the fridge about 6-8 hours before kneading and feed it with flour and water in a 1:1 ratio. It should yield about 250g, so that there’s still some left after baking and it has a slightly runny consistency. After feeding, I let the sourdough starter stand at room temperature. Don’t screw the lid on too tightly, otherwise it will burst. This has happened to me several times, and the sourdough has leaked out. It should have increased in volume considerably and be bubbling. At least for me, it smells like delicious fresh bread by then. Mix the finished sourdough starter with the flour (spelt and rye), salt, water, bread spice, and possibly seeds, and knead into a firm dough. Shape the dough slightly and press it into a loaf pan. Then let the dough rise in the oven at about 35°C for 2-3 hours or overnight at room temperature. The dough should then fill the tin (mine is 8 cm high) right up to the top. Preheat the oven to approximately 230 degrees Celsius and place a container of hot water inside (to provide moisture during baking). Depending on your preference and the size of the loaf, score it with a sharp knife after it has risen. Bake at 230 degrees Celsius for 10 minutes, then at 210 degrees Celsius for another 60 minutes. After the baking time, you can insert a wooden skewer into the dough; if there is dough on it when you pull it out, the bread is not yet done. Then leave it in the oven for a while. Remove the finished bread from the tin and let it cool on a rack. It tastes best warm with a little butter and salt. Tip: If the sourdough starts to smell of acetone or something else unpleasant, always wait a few days. If the smell doesn’t improve, throw it away. My sourdough also smelled unpleasant in the morning and like fresh bread the evening before baking. I’m happy to answer any questions you have.