How to Make Beautiful 50 50 Rye Spelt Sourdough Bread | German Sourdough Bread | Bauernbrot

This video shows how to make an artisan 50% rye flour 50% spelt flour bread using sourdough only. Yeast is not required for this recipe.

Instructions:

Sourdough:
400g whole rye flour
400ml water 50°C or 120°F
40g sourdough starter
4g salt

Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.

Ingredients for the dough:
Sourdough
550g spelt flour type 1050 or 250g whole spelt flour + 300g white spelt flour
150g rye flour type 1370 or whole rye flour
410 ml water 30°C or 85°F
19g salt

Mix all ingredients for about 12 min on low to medium speed.
Let dough rest for one hour at room temperature.
Shape dough and put it in a proofing basket.
Cover dough and let rest for about 1.5 hours at room temperature.
Preheat your ofen in time for 45 min at 250 °C
Bake for 10 min at 250 °C with steam. Release steam after 10 min and continue baking at 210 °C for about 50 min.

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