White sourdough bread with honey

Ingredients for 1 servings:

• 50 g sourdough, very sour (rye sourdough from several generations)
• ½ tbsp sea salt
• 2 tsp honey
• 350 g spelt flour (type 630)
• 225 g wholemeal rye flour
• 350 g water
• Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 9 hours 50 minutes

made from our own sourdough

First, mix the sourdough, sea salt, and honey, then combine the two types of flour and add them. Add the water and mix all the ingredients together thoroughly using the dough hook on a hand mixer. Grease a loaf pan (30 x 11 cm) with butter and pour the dough into it evenly; do not press it down! Cover with foil and a rubber band and let it stand in a warm place for 8-9 hours. Bake in the oven at 50°C for about 15 minutes (to rise), then reduce the temperature to 150°C and add water to the oven. Bake for a total of 1.5 hours. After about half an hour of baking, make a small cut lengthwise down the middle of the bread. After baking, turn out of the pan and let it cool slightly before eating.