Mix the rye flour, spelled flour, sourdough and water into a dough and let stand overnight.

On the next day, remove two tablespoons of sourdough, place in a small screw-top jar, close and store in the refrigerator. Can be kept for 1 - 2 weeks

Then add the whole wheat flour, the salt and another 200 ml of water to the dough, knead well. Possibly work in a few roasted sunflower seeds or flax seeds.

If you want to make two loafs of bread, grease the tins and sprinkle with a little flaxseed or oat flakes. Then let rise for another 2-6 hours, depending on the room temperature, until a beautiful dome has formed.

You can also let the dough rise in two bread baskets lined with a floured tea towel, with or without the grains from the loaf pan, as you like.

Preheat the oven to 200 ° and bake for 55 - 60 minutes, remove the loaves of bread from the pan immediately.

the waiting times should be observed!