Spelt wholemeal bread with sourdough

Ingredients for 1 servings:

• 375 g wholemeal rye flour
• 400 g water, lukewarm
• 60 g starter
• 775 g sourdough
• 375 g wholemeal spelt flour
• 125 g water, lukewarm
• 1 ½ tsp salt
• 7 g yeast, if necessary
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 16 hours 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 17 hours 40 minutes

For the sourdough, mix together 375g wholemeal rye flour, 400g lukewarm water, and 60g starter. Let it rise for about 15 hours. The sourdough should have visibly increased in volume and be nice and fluffy when stirred. On the day of baking, take 60g of starter from the finished sourdough for the next baking session. Then place the sourdough and the remaining ingredients in a food processor and knead for a maximum of 5 minutes on the lowest speed. Then let the dough rest for about 30 minutes. To do this, cover the mixing bowl of the food processor and place it in the oven with the light on. After the dough has rested, knead the dough briefly again in the food processor and then pour it into a greased loaf pan. Press the dough down firmly with wet hands. Let it rise, covered, for about 60 minutes. The dough should have risen well so that it has reached the top of the pan. Preheat the oven to 250°C (top/bottom heat), including a baking tray. I always do this about 20 minutes before the end of the rising time. Moisten the bread again and cut several times along the surface. Place it in the preheated oven, steam it, and bake for 15 minutes at 250°C. Then let the moisture escape, reduce the oven temperature to 190°C, and bake the bread for another 40 minutes. Remove the bread from the loaf pan and spray it all over with water using a spray bottle. Let it cool completely.