• 460 g of lukewarm water

• 10 g of fresh yeast

• 300 g spelled flour 630

• 200 g wheat flour 550

• 200 g rye flour 1150

• 2 teaspoons of dry sourdough

• 1 teaspoon honey

• 2 teaspoons of salt

• 1 teaspoon of baking malt (alternatively sugar)

1. Mix the water, honey and yeast in the large stainless steel bowl of Pampered Chef and let stand for 2 minutes.

2. Add the remaining ingredients and knead the dough well for at least 5 minutes.

3. Let the dough rise in a warm place for 1.5 hours.

4. Fold the dough on the floured dough base about 10 times (be careful, the dough is very sticky, so keep adding flour with the Streufix to the dough base) and then shape into a loaf and flour all around with the StreuFix. Put in the oven master and cut with a sharp knife (heart, flower, diamond ...)

5. Put the lid on and place in the cold oven on a wire rack on the lowest rail and bake at 240 degrees for 60 minutes with top-bottom heat.

6. Cover with the thick silicone gloves “Packs on! remove and bake for another 5-10 minutes.

7. Take out the oven master with the thick silicone gloves “Packs an!”, Place it on the wire rack and let it cool down briefly. Then remove the bread from the oven master and let it cool down completely.

8. Tip: As long as the bread has not been cut, it can be left on the wire rack the same day, this will keep it crispy. Store in the oven master after the cut, so it stays nice and juicy!

9. Tip 2: The first two work steps can also be carried out super in the Thermomix, then simply put in the large stainless steel bowl from Pampered Chef and let it go.