This Farmers bread is the right bread for every one who is looking for a rustic bread for busy weeknights. It uses the same principle like the summer evening bread: boiled sourdouhg. To enhance the sourdough flavour I allowed the rye sourdough to ripen for a long time. This can be troublesome in busy weeks but boiled sourdough has one major advantage: It can be prepared one week in advance. So all you have to do is making it on a not so busy day (maybe at the weekend?) and keep it in the fridge until needed. Then you have a “ready to use” sourdough at hand every day of a week.

In this case it is used for flavour and tiny tangy flavour in this bread which contains about 70% Spelt and 30% rye. Such a rustic bread gain a lot from a tiny amount of bread spice added to the dough. I opted for a small amount which only underlines the complex flavours of the long and cold fermentation. But of course you are free to adjust this amount to your taste: use more for a stronger flavour or leave it away if you do not like it. The mixture can be varied as well. I normally opt for same parts of fennel, caraway and coriander seeds.

Dinkel-Bauernbrot (Feierabend-Variante)

Rye sourdough

• 50g rye flour Type 1150
• 50g Water
• 5g sourdough

boiled sourdough

• sourdough
• 400g Water

Dough

• boiled sourdough
• 200g rye flour Type 1150
• 750g spelt flour Type 630
• 250g Water
• 20g Salt
• 20g Butter
• 20g inactive Malt
• 15g Bread spice (optional)
• 5g fresh yeast

In the morning mix water, flour and starter for the sourdough and ferment for about 18 hours at 25°C.

For the boiled sourdough mix sourdough with water and bring to boiling while stirring. Let cool down before using. Boiled sourdough keeps well in the fridge for about 1 week!

In the evening knead all ingredients 3 min at the slowest speed and 10 min at higher speed until medium gluten development.

Let rise in the fridge for 16-24 hours.

Divide the dough into two parts. Form to long loaves  and place in the proofing basket seam side up.

Proof for 2 hours, heat the baking stone at 250°C in the meantime.

Prior to baking, slash the loaves lengthwise and place the breads in the oven with steam. Turn the temperature back to 180°C after 10 min, relase the steam and bake the bread for another  45 min .