Ingredients

• 2 g active dry yeast
• 1 tsp raw cane sugar
• 50 g + 200 g water
• 200 g rye starter (unfed sourdough)
• 50 g rye flour (whole grain or whatever you have)
• 100 g whole spelt flour (or whole wheat flour as an alternative)
• 300 g spelt flour Type 1050 (or wheat flour Type 1050 as an alternative)
• 2 tsp rock salt
• 1 tsp bread spice

Preparation

Step 1: Activate the Yeast

In a small metal measuring cup:

• 1/2 tsp dry yeast (2 g)
• 50 ml water (37°C / 98°F)
• 1 tsp brown sugar
• Mix with a hand mixer (using only one attachment).

Let sit for 5 minutes.

Step 2: Prepare the Dough

1. Pour the yeast mixture into a KitchenAid mixer.
2. Add:
   • 200 g starter
   • 200 g water
   • 50 g rye flour (farm)
   • 400 g spelt flour (sprouted)
   • 2 tsp salt
   • 1 tsp bread spice
3. Knead with the dough hook for 10 minutes at speed 2.

Step 3: First Rise

1. Lightly dust an IKEA cutting board with rice flour.
2. Work the dough into a ball using some stretch and fold.
3. Place the dough in a covered bowl and let rise for 3 hours (on the WiFi router for warmth).

Step 4: Stretch and Fold

1. In a glass bowl, stretch and fold the dough again.
2. Shape into a ball.

Step 5: Prepare for Baking

1. Cut parchment paper to fit a black cast iron pot.
2. Place the dough onto the parchment paper and lift it into the cold pot.
3. Spray with some water.
4. Cover and place in a cold oven.
5. Set the oven to 450°F (232°C).
6. Set a timer for 45 minutes.

Step 6: Baking

1. After 45 minutes, open the lid.
2. Bake for another 10 minutes uncovered.

Enjoy your homemade bread! ????????