This primal load is a wonderfully moist mixed-flour bread with a long-lasting crust. The bread tastes pleasantly mild, stays fresh for a long time and is also easy to make. Since the rye dominates in the recipe, you shouldn’t knead the dough too long. Because the water absorption of wholegrain spelt flour is not always the same, I recommend keeping a small sip of water and adding it if necessary.
For a dough weight of 2792g / 2 loaves, each 1396g of dough
Sourdough 1st Stage (foundation sour):
- 125g Rye flour Type 960
- 88g Water
- 6g Starter
DT: 23-25 °C Maturity time: 10-14 hours Hydration(TA): 170
Sourdough 2nd Stage (full sour):
- 219g Mature foundation sour
- 250g Rye flour Type 960
- 400g Water
DT: 31-32 °C Maturity time: 3-4 hours Hydration(TA): 230
- 300g Boiling water
- 75g Dried, toasted and finely ground leftover bread
Soaking time: 2-3 hours
- 869g Mature sourdough
- 375g Bread soaker
- 675g Rye flour Type 960
- 450g Wholegrain spelt flour
- 390g Water 35-40°C
- 33g Salt
Mixing time: 5-6 minutes slowly DT: 30-32°C Maturity time: 30 minutes
- After making the dough, cover and let it mature for 30 minutes.
- Then divide and form into round loaves.
- Place into proofing baskets with the seam-side down.
- Once ¾ proofed, turn the loaves out of the proofing baskets and slide into the oven at 250°C with steam. For this crust appearance the steam was released after 3 minutes. After 15 minutes the oven temperature is reduced to 200°C and baked until well browned.
- Baking time of about 60-70 minutes