It is time for some new types of bread. This one has a higher sourdough portion which results in a dense consistency and more tangy and intense taste. The taste is good, but shaping it was a pain. It might be a good beginners bread though if you do use a bread baking form to bake it in.

Temperatures during the whole process were around 23 to 24 degrees.

Ingredients

• 450g wholegrain rye flour
• 150g wholegrain spelt flour
• 450g water (75% hydration)
• 12g salt
• 30g sourdough starter

Instructions

Mix 300g rye flour, 300g water and 30g sourdough starter. Cover it up with a wet towel and let it rest for 12 hours.

Mix in the other ingredients and let it rest for 30-60 minutes. Form the dough and place it in a proofing basked.

Note: with that high parts rye flour the dough will not form as well as with other flour types. Shaping this loaf was one of the most frustrating experiences I had with bread in quite some time. In the end I did not really shape it at all. I just formed it with very wet hands and rolled it in flour afterward.

Tips

If you never baked bread before I would recommend to either skip the shaping by using a baking form or try a different kind of bread to start with.