German Dinkelbrot Spelt and Rye Sourdough Bread Recipe

Ingredients (20)

• Sourdough:
• 1/2 cup/50g rye flour
• 3 tablespoons/40ml water
• 1 to 2 teaspoons/5ml sourdough starter (active)
• Porridge:
• 3/4 cup/85g cracked rye
• 3/4 cup/170ml water
• Optional: 2 teaspoons/5g diastatic barley malt
• Soaker:
• 1 1/2 cups spelt (flakes)
• 4 teaspoons/24g salt
• 1 1/4 cups/290ml water (boiling)
• Final Dough:
• All of the sourdough (minus 1 to 2 teaspoons for next batch)
• All of the porridge
• All of the soaker
• 6 3/8 cups/730g whole-spelt flour
• 1 tablespoon/10g vegetable oil
• 1 1/2 teaspoons/5g active dried yeast (or instant yeast or 20 grams fresh yeast)
• 1 1/8 cups water (cold, add an ice cube or two)