Original Grain Bread

For the original grain bread, first prepare the sourdough. To do this, mix 75 g of spelt flour with 75 ml of lukewarm water in a large ceramic bowl to form a firm dough. Cover with a damp kitchen towel and leave in a warm place for 2 days and nights (48 hours).

Then add 75 ml lukewarm water and 75 g spelt flour and mix well. Leave covered for another 24 hours. Then stir in 150 ml lukewarm water and the remaining spelt flour (150 g) and let stand for another 1 day.

The sourdough can then be used immediately or stored in a jar with a loose lid in the refrigerator.

For the bread, mix the yeast with sugar and lukewarm water from the Dampfl in a mug or large cup and let it rest for about 15 minutes.

In the meantime, put all the flours in the bowl of the food processor and mix with the salt. Make a well in the center and pour the dampfl into it. Spread 200 g of the sourdough over it.

Drizzle the oil over it. Knead with 375 ml lukewarm water to a smooth bread dough. The dough, which is quite sticky, should just come away easily from the edge of the bowl. This will take about 1/2 minute on speed 2 and 4-5 minutes on speed 1.

Then sprinkle the dough with some spelt flour and loosely form into a firm dough. Now let the dough rise, covered, in a warm place until it has doubled in volume.

Then knead the dough again briefly with lightly floured hands.

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