Summary

Ingredients

• 150 g spelled flakes
• 300 ml wheat beer or malt beer, possibly a little more
• 500 g sourdouh, (rye)
• 200 g spelled flour
• 200 g rye flour
• 22 g salt
• 1 teaspoon, heaped bread spice mixture, ground
• 1 teaspoon, heaped baking malt or honey

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Instructions

1. Let the spelled flakes with the baking malt or honey soak in about 300 ml wheat or malt beer for about 10-12 hours. Then knead well with the sourdough, possibly a little more beer (depending on the consistency), the spelled and rye flour, bread spices and the salt for about 10 minutes. The dough should have a soft, slightly sticky consistency and loosen easily from the edge of the bowl or the work surface.
2. Then let it rest covered for about 30 minutes at room temperature.
3. After resting on a lightly floured work surface, process and fold with the help of a dough card and place in a box.
4. Leave to rest in the loaf pan at room temperature for approx. 2 hours, make a cut with a sharp knife and sprinkle with spelled flakes if necessary. Preheat the oven to 250 degrees and steam well. Bake at 250 degrees for 10 minutes, then 15 minutes at 220 degrees and then another 30 minutes at around 190 degrees. For a crispy crust, take the bread out of the pan approx. 15 minutes before the end of the baking process and finish baking.