Wholemeal bread from spelt and rye

Heat the water so that the temperature of the dough reaches 28°C.

Mix the lukewarm water with the starter.

Then add in the flour types and mix for 4 minutes on low speed, or until the dough just comes together without lumps.

Leave to rest for 30 minutes to allow autolysis to occur.

Then add the salt and knead firmly for 6 minutes until the dough comes together well. Then leave to rest for 30 minutes.

Pour the dough into a large rectangular container and perform a 'stretch and fold' every half an hour. Start lengthwise: grab the side of the dough furthest from you, lift and gently pull up so that the dough stretches.

Then fold it over the middle and place the end on the dough closer to you, creating tension. Repeat one more time lengthwise, and then do the same twice widthwise.

When the dough is fluffy, and has increased about 30% to 50% in volume for about 4 hours. The dough should spring back slowly when pressed.

Does it spring up too quickly? Do another 'stretch and fold' and leave to rest for half an hour.

Does the dent remain? Then your dough is unfortunately over-fermented.

When the dough springs back slowly, portion it into the desired size for your rising baskets. The bread in the picture is 630g.

Roll into tight balls, preferably on a wooden work surface.

Leave these balls to rest in a refrigerator at 4 degrees for 1 hour.

Meanwhile, dust the baskets with rice flour, this sticks the least and gives the best results.

Use a scraper to flip the dough balls in 1 motion and place them on a wooden work surface.

Now fold the bottom to the centre, then left and right to the centre.

Fold the top down, then make a zip motion by grabbing both left and right at about 1/3 from the centre and moving towards each other. Stick this against the centre to build tension.

Then roll the dough from bottom to top, rolling the seam in your hand.

Place back in the rising basket like this, so that the seam is facing up.

Repeat the zipping motion to add some extra tension to the dough so that it lies nicely pressed into the basket.

Let this ripen in the blast chiller at 4°C for 16-18 hours. In the last hour, raise the temperature to 10°C. You can set this in a programme.

Place the Dutch oven with lid in the combi steamer.

Preheat the oven to 260°C.

Flip the loaves out of the baskets, and slice with a super-sharp knife.

Slide the loaves into the Dutch oven and spray 60 millilitres of water into the pan. Close immediately with the hot lid.

Bake with the lid on for 25 minutes.

Then turn the oven back to 230°C.

Remove the lid from the pan and bake for another 12-14 minutes or until the bread is golden brown.

Remove from the oven and place on a wire rack to cool for at least half an hour.