Sourdough bread

A sourdough bread made from spelt and rye flour.

Ingredients

• 50 g sourdough starter
• 200 g spelt flour
• 650 g rye flour
• 12 g salt
• 475 g water

Instructions

1. Mix the starter, spelt flour and 175 g water. Cover and leave for 12 hours.
2. Remove 50 g to use as the next starter. Keep it in the fridge.
3. Add 400 g rye flour, 300 g water and the salt. Cover and rest for 7–8 hours.
4. Knead in the remaining rye flour, adding more if needed. Shape the loaf and leave it in a floured bowl for 1 hour.
5. Preheat the oven to 200°C with a container of water and a baking tray inside.
6. Turn the loaf onto baking paper, score it and transfer it to the hot tray.
7. Bake for 1 hour, until dark brown. Cool before slicing.