Summary

Ingredients

• 600 g sourdouh / rye sourdouh
• 300 g flour, (rye flour type R 960)
• 150 g spelled flour
• 150 g water
• 2 teaspoons salt
• 2 teaspoons spice mix for bread
• 0.5 ½ point yeast, (dry yeast)

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Instructions

1. Knead all ingredients in a mixer until smooth, then leave to rest for 30 minutes. Then knead again.
2. Work on a floured surface with floured hands to form a loaf of bread. Then place in a proofing basket dusted with flour and let it rest until the volume has increased significantly. Approx. 2 to 4 hours.
3. Preheat the oven to the highest setting and bake for 15 minutes, always splash some water on it, then turn it down to 190 ° and bake for another 60 minutes.
4. If you knock on the bottom of the bread, it should sound dull, then it is baked.
5. Let it cool down on a wire rack only after approx. 12-24 hours!