Spelt street songs

Ingredients for 1 servings:

• Sourdough:
• 200 g spelt flour, 630
• 200 g water
• starter (spelt sourdough)
• 600 g rye flour, 1370
• 200 g spelt flour, 630
• 25 g salt
• 1 packet of dry yeast
• 350 g water

Instructions

Working time approx. 30 minutes; Rest time approx. 17 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 18 hours 40 minutes

Spelt-rye mixed bread

Make the sourdough starter the evening before and leave it covered in a warm place overnight for about 16 hours. The next day, combine all the remaining ingredients, adding the sourdough and kneading thoroughly by hand. Don’t forget to take some sourdough starter for the next loaf. Let the dough rest for 10 minutes. Then knead thoroughly again, always from the outside in, so that the dough has good surface tension. Then place it in a floured proving basket with the seam facing up. Wrap in a plastic bag and let it rest for about 1-2 hours. Test with your finger to determine whether it’s ready to bake! Then turn the dough out onto the baking sheet, score it, and place it in the preheated oven at 250°C. Steam well for the first 10 minutes. Then release the steam and bake at 200°C for about another 30 minutes. Tip: If you have a very strong spelt sourdough, you can do without the dry yeast. However, walking times may then be somewhat longer!