Rye and Spelt Sourdough Bread
Would you like to bake homemade bread? It is easy, especially with this clear recipe from chef Roman Paulus. Under his guidance you will learn how to make the dough for rye and spelt sourdough bread, flavoured with nothing but caraway and salt, and how to shape the loaf properly. Roman Paulus also shares his tips for proving the dough in a warm place and in the fridge. In the end you can enjoy a delicious, denser wholegrain loaf – it will please you most simply with butter and salt, with buttermilk or with your favourite spread, such as crackling spread.
Prep: 1 h
Method
01.
Mix all the ingredients together and leave them to work in a food processor for about 5 minutes. Then shape the dough into a round loaf, place it in a proving basket and ideally leave it to prove overnight in a cool room.
02.
Preheat the oven and the baking tray. Turn the proved loaf out onto the hot tray and place it in the heated oven at 250 °C; bake for 20 minutes, then finish baking at 200 °C for a further 20 minutes. Keep a small bowl of water in the oven throughout baking.
03.
Serve with butter and salt.
