Rye and spelt sourdough Bauernbrot
A large rustic loaf made with a two-stage rye sourdough and shaped into a round.
Active time40 min
Cooking1 h 15 min
Total24 hResting : 22 h
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Ingredients
- 590 g water
- 250 g German Type 630 spelt flour
- 520 g German Type 1150 rye flour
- 14 g fine salt
- 25 g active rye sourdough starter at 100% hydration
Preparation
Mix the active starter with 120 g water at about 30 °C and 150 g rye flour. Cover and ferment for about 720 min at room temperature until visibly active. Mix in 190 g water and 150 g rye flour. Cover and mature for about 240 min more until active and airy.
590 g water520 g German Type 1150 rye flour25 g active rye sourdough starter at 100% hydration- mixing bowl
- cooking thermometer
- lid
Add 200 g rye flour, the spelt flour, 280 g water and salt to the mature sourdough. Mix slowly in a stand mixer for up to 10 min until soft and sticky, without expecting wheat-dough elasticity. Cover and ferment for about 60 min until visibly expanded.
250 g German Type 630 spelt flour14 g fine salt- mixing bowl
- stand mixer with a dough hook
- lid
Use the 20 g dusting rye flour for the worktop and proving basket. Gently fold the dough edges into the centre and shape 1 round loaf. Place seam-side down in the basket, cover and prove for about 60 min. Preheat the oven and baking tray to 250 °C. Gently turn the loaf onto a transfer tray and load the oven. Reduce to 230 °C. Briefly use the steam device according to its instructions, then release steam after 2 min, keeping your face clear. Bake for about 65 min until deeply coloured and cooked through. Cool on a rack for at least 240 min until completely cold before slicing.
- large floured proving basket
- dough scraper
- thick protective towel
- oven with a steam device used according to its instructions
- baking sheet
- pizza peel or inverted baking sheet
- cooling rack
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration