Spelt-wheat mixed bread with rye sourdough

Ingredients for 1 servings:

• 50 g rye starter
• 150 g wholemeal rye flour
• 150 g water, lukewarm
• 200 g wheat flour type 1050
• 400 g spelt flour type 1050
• 25 g salt
• 400 g water, lukewarm

Instructions

Working time approx. 45 minutes; Rest time approx. 16 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 17 hours 55 minutes

from the Roman pot

Mix the pre-dough the night before and let it rise for about 12 to 16 hours. I make my own strong sourdough starter, so I don’t need to add any yeast. The next day, combine the pre-dough and main dough and knead in a food processor. Let the dough rise for about 1 hour. In the meantime, soak the Römertopf in water. Grease the bottom of the soaked Römertopf. Knead and fold the dough. Shape it into a loaf and place it in the Römertopf. Place the Römertopf in the sink with warm water and let it rise for about 45 minutes, until it has increased in volume significantly. Dust the top of the dough with flour and cut it crosswise several times with a knife. Place the Römertopf in a cold oven on the lowest rack, set it to maximum temperature and top/bottom heat, and bake with the lid on for about 50 minutes. Then remove the lid, reduce the temperature to 200°C, and bake for another 10 minutes. Then turn the bread out of the Roman pot and bake in the oven for another 10 minutes. The total baking time is approximately 70 minutes. Then let the bread cool on a wire rack. If you like seeds, you can add sunflower seeds, pumpkin seeds, linseed, or a seed mix to this bread. Soak the seeds in lukewarm water for about 30 minutes beforehand and then add them to the main dough. The recipe’s ingredients are calculated for a Roman pot serving 2-4 people and with a capacity of approximately 2.5 liters. I used a Roman pot Swing, and this yields a loaf weighing approximately 1.2 kg.