1. First put all the ingredients, weighed and measured next to your work-surface. Best results can be achieved if all the ingredients are at least at room temperature.

2. Then sift the wholemeal rye flour and the wholemeal spelt flour into a large mixing bowl.

3. Crumble the fresh yeast cube into a small glass jar, add a pinch of sugar and mix with some of the lukewarm water.

4. Meanwhile, make a well in the centre of the wholemeal flour and spread the sourdough and the salt over the edge of the flour.

5. When the yeast starts to foam nicely, pour it into the well of the flour.

6. Now gradually stir in the flour with a wooden spoon. Add sips of lukewarm water and stir again.

7. At the end, the dough should fall from the spoon and should start to leave the sides of the bowl clean.

8. Cover the dough mixture in the bowl with a kitchen towel and let it rise in a warm place for at least 1/2 hour.

9. After the resting time, the bread must be kneaded well by hand for about 15 minutes. Always sieve some rye flour onto the work surface so that the bread does not stick during the kneading process.

10. Shape the bread dough into one large loaf or two small loaves of bread and let it/them rise in a proofing basket for another 1/2 hour.

11. Bake the rye-spelt bread at 250C for 45-55 minutes.

Tip: The bread gets a nice, perfect crust if it is baked on a bread baking stone, e.g. one made of chamotte.