Dissolve the yeast in the water. Add spelled and rye flour, salt, maple syrup, yogurt and vinegar and knead everything. Cover and let rise in a warm place for 90 minutes.
Fold the dough several times on a floured work surface, shape into a loaf.
Flour a saucepan, put the loaf in it and bake with the lid on for 45 50 minutes at 230 ° C top / bottom heat
Tips:
For a crisp crust, remove the lid 5 - 10 minutes before the end of baking.
Loosen the bread from the pot while it is still warm - it is best to run it along the bottom with a spatula.
Works with all other types of flour, but spelled is the most fluffy.
Ingredients
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