A crusty rye and spelt sourdough bread made with 80 % spelt and 20 % rye flour. It’s packed with flavor and full of nutritional benefits.
-Sourdough Starter -White Spelt Flour -Whole Grain Spelt Flour -Light Rye Flour -Water -Salt
Mix sourdough starter, water, flour and salt.
Let the dough proof in a warm spot for around 4 hours. During this time the dough should increase in size.
Shape the dough into a round loaf and let it proof in the fridge overnight for the final rise.
The next morning, pre-heat the oven to 240 ° C and bake the bread for 25 minutes in a dutch oven and 15 more minutes uncovered.
Let it cool completely. Then, slice and enjoy!