Ingredients (for 1 large loaf)

For the rye sourdough:

• 250 ml water
• 150 g rye flour type 1150
• 50 g starter

For the main dough:

• 550 g rye flour type 1150
• 300 g spelt flour type 1050
• 20 g yeast
• 23 g salt
• 1 tbsp honey
• 1 tbsp bread spice (to taste)
• 450 ml water

For the Rye sourdough Mix the water, flour and starter and leave to stand covered (e.g. with cling film) at room temperature for 15-18 hours.

For the Main dough Dissolve the yeast in a little water. Place the flours, salt, honey, water, dissolved yeast and rye sourdough in a mixing bowl and knead for approx. 10 minutes using the dough hook on a food processor.

Cover and leave to rise at room temperature for approx. 60-90 minutes.

Using a dough card, place the dough on a lightly floured work surface and shape into a loaf. Dust a proofing basket with rye flour and place the bread in it with the end facing down. Cover and leave to rise again for approx. 30 minutes.

During this time, heat the Merklinger to a stone temperature of approx. 160-180°C and approx. 300-350°C top heat. Tip: After approx. 20-30 minutes of heating, push three to four logs into the firebox and push the fire all the way to the back. The flames should rise to the back of the stove and increase the top heat.

Tip the bread onto the floured slide, place in the oven and bake for approx. 45-60 minutes. Do not reheat and allow the heat to drop.

Tip:
You can of course reduce the amount of yeast or do without it altogether. This will extend the rising times accordingly.