Ingredients for 1 large loaf:
500 g plain rye flour
100 g wholemeal rye flour
400 g plain spelt flour
12 g fine rock salt
1–2 teaspoons powdered breadherbs
(Brotklee – blue fenugreek)
20 g ground bread spices (fennel seeds,
coriander seeds and
caraway seeds) 150 g liquid rye sourdough
500–600 ml lukewarm water
Also: Spelt flour to work with
Mix the three four types well with the salt, powdered bread herbs and bread spices. Add the sourdough and gradually work in enough water to make a soft, very sticky dough.
Fold and pull the dough for 15 minutes until it starts to come away from the bottom. Knead for another 5 minutes and then place the dough in a large, clean bowl. Cover with a damp cloth and leave to rest at room temperature for 2-3 hours.
Briefly knead the dough again and shape into a round, flat loaf. Place the loaf on a sheet of baking paper, dust with Flour and place a large bowl over it. Leave the bread ideally to rest overnight at a warm room temperature for 8-12 hours.
The next day, fill a shallow casserole dish with water and place in the bottom of the oven. Place a baking tray on the middle shelf and preheat the oven to 230 °C fan air.
Quickly pull the bread with the baking paper onto the very hot baking tray. Close the oven immediately and bake the bread for about 12 minutes. Lower the oven temperature to 160 °C and bake the bread for about 50-55 minutes. Leave to cool on a cooling rack and leave to mature for another day before eating.