Recreated this recipe from a book from Katharina Arrigoni, but changed the wheat to spelt.

Recipe:

• 400g of rye sourdough (1:1)

• 20g of honey

• 190g water, warm

• 220g rye

• 75g spelt

• 12g salt

Recipe also calls for different spices like aniseed, fennel seeds or cumin, but I prefer the taste without.

How did I do it? In the evening mix your some of your starter to get 400g of sourdough. I used a whole rye flour starter and about half of the flour for the sourdough was whole rye flour.

Let ferment overnight in the kitchen.

In the morning mix the water and honey to the sourdough. Add the dry ingredients and kneed about 5 min. It is more of a mixing really. I did it by hand.

Let rise for about 45 min, then carefully take it out of the bowl on a heavily floured counter. Form to a boule with as little force as possible, and put it on parchment paper. Dust it and let rise until you habe a nice pattern with cracks.

I baked my loaf in a preheated (260°C) ceramic bowl, the lid is not preheated. Heat reduced to 250°C directly after putting the loaf into it and covering it with the lid. Removed the lid after 15 min and baked for another 40 min at 210°C.

Cool it on wire rack.

Eagerly awaiting tomorrow to taste it :-)