Summary

Ingredients

• 400 g spelled flour
• 150 g rye flour
• 25 g salt
• 1 teaspoon curry
• 125 g sourdouh (sourdouh base)
• 330 ml water
• Flour for the proofing basket

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Instructions

1. Mix the spelled flour, rye flour, salt and curry well. Add the sourdough mixture and water and knead well for at least 10 minutes (preferably in a kneading machine) and then roll in flour all around.
2. Place in a well-floured proofing basket and let rise for 12 hours at a minimum of 18 ° C.
3. Carefully tip out of the basket onto a baking sheet lined with baking paper.
4. Preheat the oven to 180 ° C and bake the bread for 40 minutes.
5. Then leave to cool on a board covered with a kitchen towel for at least 2 hours.