Mix fresh yeast with 40ml cold water.
Mix spelt flour type 630 and 1050, rye flour type 1150, salt, and sourdough, and then slowly stir in the yeast mixture and the water three times and knead until the dough is smooth.
Let the dough rest for about 60 minutes, covering it with a kitchen towel.
Then knead the dough again briefly and place it in a well-floured bread basket (proofing basket). After another 30 minutes, turn the bread out onto a baking sheet and moisten it with a little water.
In the meantime, the oven should be preheated to 240°C.
Place the bread in the oven and carefully pour ½ cup of water onto the bottom of the oven. The bread is baked at this heat for 10 minutes, then reduce the heat to 200°C and bake for another 50 minutes.
Remove the bread from the oven and let cool on a rack.
