Ingredients
- 300 g spelt flour
- 100 g rye flour
- 2 ts salt
- 1/2 ts cumin powder or AMC Rustico
- 1/2 package dry yeast
- 280 ml water, warm
- 50 g yogurt (1.5% fat)
- flour for handling
Preparation
1. Mix all the ingredients up to and including the dry yeast in a bowl. Add the water and yogurt and combine into a sticky dough.
2. Sprinkle flour over the dough and let rise for at least 12 hours at room temperature.
3. Cut out a circle of baking paper with the help of a 24 cm lid. Line the pot with baking paper, put the dough on top, and sprinkle with flour.
4. Place the pot on the hob, switch to a low level. Place the Navigenio overhead and switch to low level, bake for approx. 45 minutes.
5. Use the baking paper to remove the bread from the pot and let it cool completely on a wire rack.
This recipe has been tested and approved by AMC.
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