This excellent wholemal bread with a content of 75% rye and 25% spelt, is a long-lasting bread that stays moist and fresh for a long time. It only takes a 18-27 hour proving time to make it. The rest of the work is not as time consuming, it just needs rye flour, water, sourdough and salt. You can even try different variations of this wholemeal bread by adding bread spices, different nuts or seeds.
Starter dough:
500 grams of wholemeal rye flour
500 grams of water, lukewarm
50 grams of sourdough
Main dough:
250 grams of wholemeal rye flour
250 grams of wholemeal spelt flour
about 250 grams of water, lukewarm
1 tablespoon of salt
Extra flour for kneading
1. First, weigh and measure all the ingredients for the starter dough.
2. Then tip 500 grams of the wholemeal rye flour into a large mixing bowl.
3. Form a well in the centre of the flour and add the sourdough .
4. Now slowly stir in the handwarm water with a wooden spoon . Keep adding the liquid in sips and stir it again.
5. Cover the dough mixture with a kitchen towel and a wooden chopping board. Leave to prove for at least 15 hours, better 24 hours at room temperature. This is the time the sourdough needs to double the volume of the dough. The wooden chopping board prevents too much moisture from escaping and the dough from getting hard, dried-out spots on the outside.
6. The next day tip in the salt and the remaining 250 grams of wholemeal rye and 250 grams of wholemeal spelt flour to the starter dough.
7. Continue stirring the mixture with a wooden spoon whilst adding the remaining
water, a little at a time, until you’ve picked all of the flour from the
sides of the bowl. You may not need to add all the water. The aim is to get a dough that is soft, but not soggy.
Allow the mixture to rest at room temperature for another three more hours, covered with a kitchen towel.
8. After proving time, the bread must be kneaded 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. The right consistency is reached when the dough feels nice and even and the surface of the dough appears silky smooth and homogeneous.
9. Shape into one large or two small loaves of bread.
10. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth side to the top. Cover again with a tea towel to protect the dough and prevent a skin forming on the top and let rise for another half an hour.
11. Bake the rye-spelt bread in the preheated oven at 250°C for 45-55 minutes.
Tip: The bread gets a nice, perfect crust if it is baked on a preheated, greased baking tray or on a chamotte breadbaking stone.
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