Rye Spelt Bread

For the rye-spelt bread, prepare the sourdough with water and let it stand for 6 hours. Mix the mixture well with yeast.

Then add the flour and knead well with the food processor with dough hook. During the kneading add the salt and bread spice.

Important: stir for at least 10-15 minutes. Then take away 220 g of the dough (is the leaven for next time) and let the rest rise for about 2 hours.

When the dough has risen well, let the food processor knead it again for 5 minutes. Transfer to a floured countertop and knead briefly by hand until round.

Place in a baking pan and let rise again for 40 minutes. Preheat oven to 230 degrees and place a small bowl of water inside.

When the dough is ready, carefully turn it out onto a baking tray and put it in the oven on the middle shelf. Immediately turn down to about 190 degrees and let bake for 1 hour.

When the rye-spelt bread is done (when you tap it sounds hollow), take it out and let it cool, covered.

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