For two breads à 800g:

For the sourdough:

100g rye flour

75g sourdough (homemade starter culture or shop bought)

100ml water

 

For the filler:

200g spelt grains

200ml water

 

For the dough:

35g yeast

400ml water

350g rye flour

150g wholemeal wheat flour

20g salt 

 

The day before baking:

Put the sourdough, flour and water into a small bowl, stir, cover, and leave to rest in the fridge for 14 hours.

Prepare the filler by bringing the 200ml water with 200g of spelt grains to a boil and let it simmer for 10 minutes. Leave to soak for 14 hours.

For the dough:

Take the sourdough out of the fridge one hour before starting so it can reach room temperature.

Dissolve the fresh yeast in tepid water (400ml) and mix with the sourdough. Sift in the flours and salt, mix thoroughly.

Drain the spelt grains (if necessary) and add to the dough. Knead for another 5 minutes.

Place on a dusted work surface and divide into two. Cover and leave to proof for 30 minutes.

Grease and flour two 25cm bread tins and preheat the oven for 230°C (with a water covered baking tray).

Place the two pieces of dough into the tins and leave to proof for another 30 minutes.

Take the baking tray out of the oven and bake the breads for 20 minutes.

Decrease the temperature to 210°C and bake for another 30-35 minutes.

The bread is ideal for home freezing and is best served with salted butter or homemade jam 🙂