Summary

Ingredients

• 500 g flour, (wheat flour 550 or 1050)
• 180 g flour, (whole spelled flour)
• 250 g sourdouh, (fed with 120 wheat flour 550 and 2 tablespoon wholemeal spelled flour)
• 3 teaspoons salt
• 400 ml water, (approx. Can be more or less)
• 0.5 teaspoon ½ salt
• 2 tablespoon water
• Poppy seeds, for sprinkling

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Instructions

1. Rest time: 6 hours
2. Total time: 6 hours 30 minutes
3. Knead all ingredients, except the last 3, in a food processor to form a homogeneous, rather moist dough. The sourdough I used is also relatively runny. The amount of water required varies accordingly, so always add a little carefully until the consistency is moist but no longer sticky and the dough loosens from the mixing bowl. Kneading time approx. 5 minutes. Then let the dough stand for 30 minutes.
4. I always put a kitchen towel over the machine during this time.
5. Then work on a little flour to form an elongated dough and place in an elongated basket dusted with wholemeal spelled flour. Let rise for up to 6 hours until the dough has enlarged significantly.
6. Bake at 220 ° / 180 ° (bread baking program) or 240 ° / 220 ° when the temperature drops for approx. 50 minutes. I preheat it to 220 °, fall the loaf of bread onto a preheated baking mat, cut it quickly, brush it with the salt water and sprinkle it with poppy seeds (all of this has to be done very quickly, if this seems too difficult for you, the preheated tray can do the same take it out quickly, close the oven again, then turn the bread out, cut into it, brush and sprinkle it and then put the whole thing back into the oven, which is nice and hot (since it is closed in the meantime) and then immediately switch down to 180 °.
7. The bread also tolerates steamless baking, the moisture from the brush is sufficient. Due to the oven shoot, the loaf of bread rises like a bomb during baking, giving it a crunchy crumb and beautiful, evenly sized pores.
8. The poppy seeds add flavor.