Rye & spelt sourdough bread

Sourdough

Mix together 50 g wholemeal rye flour with 50 ml warm water in a clean, resealable glass container with a capacity of at least 1.5 litres. Leave to rest for 24 hours at an ambient temperature of 23 to 27°C. The next day, mix together another 50 g flour and 50 ml warm water with the starter dough. Repeat this process four more times. Then the first 200 g of sourdough will be ready for use.

Rye & spelt sourdough bread

Mix together the water with the salt, baking malt, honey and seeds. Add both types of flour and mix for around 4 minutes with the dough hook of your food processor. Next, add the sourdough and knead for another 5-10 minutes until the dough is soft and slightly shiny. Put the dough in either a greased and floured baking tin or a proving basket that has been generously coated with flour. Cover with a damp cloth and leave in a cool place overnight until the dough has doubled in size.

Either put the baking tin directly in the pre-heated BORA X BO or turn out the dough from the proving basket onto the universal tray. Bake the bread in the BORA X BO (200°C/60 % humidity) for 15 minutes, then change the settings to 175°C/20% humidity and bake for another 35 minutes. Now change the settings to 175°C/0% humidity and cook for another 10 minutes.

Pro tip

The sourdough can keep for up to two weeks in the fridge or two to four months in the freezer. To reuse it, mix it with 100 g wholemeal rye flour and 100 ml water, then leave it to rest for just 6-8 hours at 23 to 27°C.