Summary

Ingredients

For the pre-dough:

• 100 g rye flour
• 100 g whole wheat flour
• 20 g items to be set
• Water, warm

For the dough:

• 100 g rye flour
• 125 g spelled flour
• 175 g wheat flour
• 15 g salt
• 1 tablespoon honey
• 250 ml water, warm, up to 300

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Instructions

1. Make the pre-dough the day before using the ingredients above, adding just enough water to create the consistency of a batter. Leave covered overnight.
2. The next day, mix and knead all the other ingredients with the pre-dough. Let rest for 30 minutes.
3. Then knead well again (I do this by hand). Then shape and grind a ball.
4. Put the seam up in a proofing basket (I don`t have one and just put a floured cloth in a bowl and use it as a proofing basket) and let rise for 2 - 3 hours.
5. Preheat the oven to 250 °, place the bread on the tray and cut deeply once or twice, then put it in the oven. Put water in the oven and spray the bread. Reduce the heat to 220 °. After 10 minutes, open the oven and let off the steam, then reduce the heat to 180 ° and bake for another 40 minutes.