- 150g (5 1/4 oz) whole grain rye flour
- 120ml (4 oz) water
- 15g (1/2 oz) rye sourdough starter
Combine all ingredients in a mixing bowl and stir well. Cover and let rest at room temperature for 14-16 hours.
Soaker
- 50g (1 3/4 oz) cracked wheat or spelt
- 100ml (3 3/8 oz) lukewarm water
- 1 tsp salt
Combine all ingredients in a bowl or jar with a lid and give it a quick stir. Cover and let rest over night.
Main Dough
- Sourdough
- Soaker
- 150g (5 1/4 oz) light rye flour (whole grain works too)
- 150g (5 1/4 oz) white spelt flour
- 1/2 tsp salt
- 7.5g (1/4 oz) fresh wet yeast, or 1 tsp of Active Dry Yeast, 1/2 tsp of sugar and 30ml (1 oz) of water, mixed and let stand for 10 minutes.
- 120ml (4 oz) water
Dissolve yeast in water and add all ingredients to the mixing bowl. Knead with the dough hook on low speed for 15 minutes then increase speed to level 2 and knead for another 3 minutes. Place dough on a floured surface and let rest at room temperature for 40 minutes.
Form dough gently into ball shape and let rest at room temperature for 30 minutes.
Place a rectangular baking pan filled with ~300ml (10 oz) of water on the bottom of the oven and preheat oven to 235°C (455 °F).
Cover baking sheet with parchment paper and transfer dough onto it. Place stencil on the dough and using a sieve dust with rye flour. Place on middle rack of the oven (remove stencil first of course) and bake for 10 minutes. Then briefly open the oven door to let out steam and reduce temperature to 215°C (420 °F). Bake for another 30 minutes.
Let cool on a cooling rack.
Original recipe by Peter Kapp, published in "Mein Brot" by HEEL Verlag. The stencil can be downloaded here.
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