Summary

Ingredients

For the dough: (pre-dough)

• 50 g settin oods (made from rye flour type 11)
• 200 g rye flour (type 1150)
• 200 ml water, lukewarm

For the dough:

• 200 g rye flour (type 1150)
• 400 g spelled flour (type 630)
• 100 g walnuts, rouhly chopped
• 24 g salt
• 2 teaspoons bread spice mix
• 300 ml water, lukewarm
• Spelled flour for the work surface
• 1 cup water for the oven
• possibly water for brushing

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Instructions

1. Mix the starter goods, rye flour and the lukewarm water to form a pre-dough and leave to rest in a warm place for approx. 18 hours.
2. Remove 50 g of the pre-dough as a new item. Knead the rest of the pre-dough with the other ingredients on the low level of the food processor and then let it rest for approx. 30 minutes.
3. Then knead the dough again vigorously with your hands, form a loaf of bread and let rise for about 2 1/2 hours in a warm place, preferably in a floured proofing basket, until the volume has increased by about 1/3.
4. Preheat the oven to 240 ° C. Turn the bread out onto a baking sheet and cut into the surface if necessary. Then it gets a nice pattern and doesn`t tear uncontrollably.
5. Put the bread in the middle of the oven and let 1 cup of water evaporate (steam) in the oven. You can also work with a spray bottle here. For me, however, a large flat stainless steel pan on the floor of the oven has also proven itself, which I preheat with the oven and then pour the water into.
6. Bake the bread for approx. 12 minutes at 240 ° C. Then reduce the temperature to 190 ° C and bake for about 15 minutes, finally bake the bread at 170 ° C for about 18 minutes. If necessary, brush the still hot bread with a little water for a shiny, crunchy crust.