Mix wheat and spelled flour and 300 g of lukewarm water in the food processor for 1 - 2 minutes and allow to soak for 30 minutes. Dissolve the yeast in 30 g of lukewarm water, add and knead in the food processor on the lowest setting for 3 minutes. Add salt and knead for a further 5 minutes on the 2nd level to form a smooth dough that loosens from the edge of the bowl. Put the dough in a lightly oiled plastic box (approx. 27 x 17 cm) and cover it and let it rise for 1 hour at room temperature. Loosen the dough at the edges of the can with a dough card and slide it onto a well-floured work surface. Lightly press the dough into shape with floured hands and cut in half lengthways and crossways with the dough card so that you get 4 equal pieces. Roll up the pieces of dough from the broad side in a cylindrical shape, always pressing the folded dough lightly. Let the rolls rest with the seams down on the work surface covered with a cloth for 15 minutes. Then place the rolls either on an appropriate baguette tray or on a normal baking tray, which has been lined with baking paper. Cover with a cloth again and let rise for another 30 minutes. Before the breads come into the oven, they have to be cut on the top. Either with a craft knife or just cross a few cuts with kitchen scissors. Preheat the oven to 230 degrees. When inserting the bread, let 1 cup of water evaporate on the bottom of the oven. After 10 minutes of baking, open the oven door and let the steam escape. Now bake the bread for another 10 - 12 minutes. Allow to cool on a grill. This dough is also very suitable for baguette rolls, then only cut off the dough pieces correspondingly smaller
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