Spelt and rye bread

Put the two types of flour and the yeast in the bowl and mix with a whisk.

Heat in water until lukewarm and add it little by little to the previous mixture, mixing with a paddle.

When all the water has been added, knead with wet hands until the ingredients are integrated.

Add the salt and continue kneading.

Make three breaks of five minutes each, and knead, to allow the dough to be more flexible.

Grease a baking pan and let the dough rest covered with a cloth for at least two hours.

After the first rising, knead and place in the mold that will later be baked in the oven. Sprinkle flour on top and cover again.

Bake for 10 minutes at 200° and 40 minutes at 180°.

Remove from oven and let cool before slicing. We will know it is done if it sounds hollow when tapped on the bottom.