Summary

Ingredients

For the pre-dough:

• 100 g spelled flour type 630
• 100 g wheat flour type 550
• 100 g wheat flour type 1050
• 100 g rye flour type 997
• 250 g sourdouh
• 200 ml water

For the dough:

• 850 g pre-douh
• 300 g wheat flour type 550
• 300 g rye flour type 997
• 100 g wheat flour type 1050, dark
• 1 ½ tablespoon sea salt, fine
• 300 ml water, lukewarm
• 3 g dry yeast
• 1 tablespoon sugar couleur
• 0.5 teaspoon ½ sugar
• 10 g bread spice mixture
• some black cumin, more crushed

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Instructions

1. Mix all the ingredients for the sourdough mixture in a large bowl the day before until you can no longer see any dry spots. Place the dough in a cool place for 15-20 hours, but not in the refrigerator, until the dough rises four times and bubbles properly.
2. Mix the water, sugar and yeast together and set the jar on its side for 15 minutes until a white fur has formed on it.
3. Knead all ingredients and the pre-dough for at least 8 minutes. Using a pastry card, slide the dough onto a well-floured work surface and divide it into two equally large, round pieces.
4. Flour two proofing baskets well and place the dough pieces in them. Alternatively, a cake pan or casserole dish with a rim can be used to prevent the batter from spreading. Cover and let rise for 1.5-2 hours at room temperature.
5. When the dough springs back under slight pressure, it is ready to be baked. Preheat the oven to 250 degrees with a large or two small baking stones. Tip the loaves on the stone and use a flower sprayer to spray warm water into the oven 4 times. Bake with steam for 15 minutes. Drain the steam and turn it down to 200 degrees. Bake for 45-50 minutes. Let cool on a wire rack for at least 1 hour.
6. Tip: You can exchange the flours as you like within the stated quantities, but you should not use more than 100 grams of a whole wheat flour. If you know that you are sensitive, you should reduce the amount of salt a little. The bread is very tasty straight with a good olive oil or a strong ham.