Spelt-rye sourdough bread

Spelled

Spelt-rye sourdough bread is a return to the simplest thing that brings the greatest joy at home – a loaf that smells good even before you take it out of the oven. Rye sourdough gives it a pleasant, slightly sour taste, and Nominal spelt flour gives it a beautifully soft crumb. All you need is a few basic ingredients, a little time for rising, and you can treat yourself to bread with a crispy crust that holds its shape perfectly, tastes great with butter and soup, and lasts great the next day. Bake it with us – and save a bit of sourdough for next time, so that one baking becomes your little home tradition.

Ingredients

Leaven:

1 teaspoon rye yeast from the fridge
100 g rye flour
100 g water

Dough:

200 g ready-made rye yeast
300 g water
450 g Nominal spelt flour
10–13 g salt
whole cumin to taste

For this recipe you need the following products:

Prepare the starter. Using 1 teaspoon of sourdough starter, rye flour, and water, prepare a preferment (starter mixture). Mix well and leave to mature at room temperature for approximately 12 hours.
Once the starter is ready, reserve a portion and return it to the refrigerator for future baking. Use 200 g of the starter for the bread.
Add water, spelt flour, salt, and caraway seeds to the starter. Knead until you have a smooth, slightly sticky dough.
Cover the dough with plastic wrap and leave it to rise at room temperature for 3–5 hours.
Turn the risen dough out onto a lightly floured work surface. Fold the edges toward the center, similar to folding an envelope. Place the dough into a proofing basket dusted with cornstarch, cover with a kitchen towel, and let it proof for another 2 hours.
The side that was facing down on the work surface will now be facing up in the basket—the prettier side.
Preheat the oven to 250°C (480°F) and place a baking tray or baking dish inside to heat up.
Pour 100 ml (about ⅓ cup) of boiling water into a tray positioned at the bottom of the oven.
Turn the bread out of the proofing basket onto the hot baking tray or into the baking dish. Reduce the temperature to 230°C (445°F) and bake for 15 minutes.
Then lower the temperature to 200°C (390°F) and continue baking for another 30–40 minutes.
Allow the finished bread to cool on a wire rack for at least 2 hours before slicing.