Summary

Ingredients

For the pre-dough:

• 100 g wholemeal rye flour type 1150
• 50 g spelled flour type 630
• 1 pinch (s) sugar
• 0.25 ¼ cube fresh yeast
• 250 g buttermilk

For the main dough:

• 200 g spelled flour type 630
• 200 g wholemeal rye flour type 1150
• 2 teaspoons salt
• 2 teaspoons bread spice mix (caraway, anise, fennel and coriander seeds ground in a mortar)
• 150 ml water, lukewarm
• Flour for dusting

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Instructions

1. For the pre-dough, mix the two flours with sugar, yeast and buttermilk in a bowl. Leave in a cool place for 24 or 48 hours.
2. For the main dough, add 200 g each of spelled and rye flour, salt, bread spices and the lukewarm water to the pre-dough and knead well for at least five minutes. Let rest for an hour or two.
3. Take the dough out of the bowl and knead it well again. Shape into an oval loaf and place on a baking tray lined with baking paper. There it should rest covered for another hour.
4. Brush the bread with water and cut diagonally a few times at the top. Dust with flour.
5. Place a cup filled with water on the bottom of the oven or select the interval steaming function on the steamer.
6. Bake in a preheated oven at 200 ° C with convection for 15 minutes. Then turn the temperature back to 180 ° C and bake the bread for another 35 minutes.
7. The bread is ready when it sounds hollow when you knock it on the underside.