This loaf is moist from the inclusion of a wet soaker but unlike the Rye-Vollkornbrot it is quite mild and tame. Lovely as sandwich with lettuce, cream cheese and ham or as cheese canapés.
- 100g sunflower seeds, linseeds or rolled oats (or all)
- 150g coarse spelt meal
- 300g water, cold
Mix ingredients for the soaker and let stand covered overnight or at least 6 hours.
- 75g whole-spelt flour
- 45g water
- 1 tsp of mature rye or spelt sourdough, hydration 100%
Mix ingredients and let stand covered at room temperature for 15-20 hours.
- 130g whole-spelt flour
- approx. 100g warm water
- 40g white spelt or wheat flour
- 20g molasses
- 10g sea salt
- 8g fresh yeast
- 1g bread spice (caraway, anis and fennel in equal parts, ground)
- all of the soaker
- all of the spelt sour
Mix to a smooth and sticky dough, let rest for 45 minutes. Shape oblong, place in baking tin, which has been lined with baking paper and prove for about 1 hour at warm room temperature, 23°C.
Bake at 250°C for 5 minutes, then reduce heat to 220°C and bake for further 20 minutes, finally reduce heat to 190°C and bake for another 45 minutes.
I lined my tin this way: