• Nina Haas

24 HOURS RYE SPELT SOURDOUGH BREAD

Is there anything better than homemade rye bread? One of the best decisions I made in my life definitely was to make my own sourdough starter. There is nothing like the taste and smell of freshly baked bread! All you will need for this bread is flour, water, sourdough starter and salt. Keep in mind to prepare the dough the 24 hours before baking.


















As I live alone, I prefer to bake a small loaf so I can eat the whole thing before it gets hard. If you multiply the ingredients keep in mind to adjust the baking time!



Ingredients:

  • 80 grams of sourdough starter

  • 150 grams rye flour

  • 100 grams spelt flour

  • 5 grams salt

  • 150 grams lukewarm water






Instructions:

  1. Mix all the ingredients and let ferment for 8-12 hours. (Stretch and fold 2-4 times if you want to, it helps the bread to rise.)

  2. Bulk ferment in your refrigerator overnight.

  3. The next morning round your dough and let rise in your fermentation basket for 20-30 minutes.

  4. Preheat your oven to 230 degree Celsius with your clay pot in it.

  5. Bake the bread in your clay pot (with lid) for 10 minutes and then turn down your oven to 210 degree Celsius, bake for another 20 minutes.

  6. Remove the lid and bake for 10 minutes to get a perfectly crispy crust.

  7. Let cool at least 20 minutes before cutting it on.

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