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Wholemeal spelt bread with sourdough: Flour dough: wholemeal spelt flour: 60 g Water: 300 ml Salt: 25 g Dough (cooled flour dough): wholemeal spelt flour: 940 g Spelt/wheat/rye sourdough: 12-15 g (try 20 g...) Water, room temp.: 415 ml Prepare the flour dough as shown in the video, cool and knead briefly with the remaining ingredients by hand or mixer. The dough will rise for 24-26 hours. Within this time, knead and fold the dough twice, i.e. after approx. 2-8 and 16-20 hours. After approx. 24-26 hours, knead the dough thoroughly and work out the air. Then, as shown in the video, form two loaves. The loaves should then stand on a piece of dough for at least 1 hour. With the dough in the video it took about 1.5 hours to bake in a preheated oven at 230°C. After about 10 minutes turn the temperature down to 210°C. Baking time at least 45 minutes. Tap the dough to test it! Good luck!