• 450 ml of lukewarm water

• 1 tbsp vinegar

• 1 tbsp olive oil

• 1 tbsp brown sugar

• 1 tbsp salt

• 1 teaspoon of baking malt

• 420 g spelled flour

• 375 g of rye flour

• 1 cube of fresh yeast

1. Mix the water and yeast well in the middle stainless steel bowl of Pampered Chef. Then add vinegar, oil, brown sugar, salt and baking malt and stir well.

2. Lightly grease the Pampered Chef's large stainless steel bowl.

3. Add the spelled and rye flour to the middle stainless steel bowl and work into a dough for 4-5 minutes. Pour the dough into the prepared, large stainless steel bowl and let rise with the lid closed in a warm place for 45 minutes.

4. Place the dough on the dough base lightly floured with the Streufix, fold it up several times and shape it into a loaf of bread. Place the loaf of bread in the oven master, dust with flour and cut into it. Put on the oven master lid and place it on the lowest rack in the cold oven and bake for 55-60 minutes (240 ° C).

5. Carefully remove the oven master lid, brown the bread for 4-5 minutes without the lid (240 ° C), carefully remove it from the oven master and allow to cool on the Pampered Chef wire rack.

6. The rye / spelled crust tastes particularly delicious when it is slightly warm. The bread is particularly easy to cut when warm with the gray non-stick bread knife!