First, cook the spelt sourdough. Can be used as a wheat and rye starter, maybe there is a difference in taste, but it is not significant. On the other hand, the rye starter is a bit faster. Leaven is mixed in water and added spelt flour. It is very fragrant and has a beautiful cream color. The consistency of a thick slurry. Cover (not airtight) and put in a warm place ( on the battery, but be careful, temperature must be above 33°C!).

After 2-3 hours the leaven is ready, she rose and permeated with gas bubbles.

Add water, yeast, salt and honey, white and spelt flour, combine the dough and leave for 15 minutes for autolysis.

On oiled surface, knead the dough method of addition. Stretch the dough in the seam, fold like a business letter in half and giving the dough rest 5 minutes, then again stretch and fold. Doing so 4-5 times within an hour. Then formed a round loaf and put for proofing on parchment.

Cover a large bowl and leave the bread for 1.5 hours to rise. If you do without yeast, the proofing 2-2.5 hours.

The oven pre-heated along with the stone. Make the cut and bake like any other hearth bread, the first 10 minutes with steam at 230°C, then reduce temperature to 200°C and bake until ready. I love tanned crust, so the total time would be about 50 minutes.