Rye & spelt flour bread

Here comes another bread made using poolish, but this time with rye and spelt flour. Now I am even closer to get started with sourdough baking again, and feel inspired to do it too. I've actually started both a sourdough and a wild yeast.

I baked this bread a couple of weeks ago and since then I haven't made any bread at all but now I feel the urge to bake bread come back again and then it will be nice to have a finished sourdough and wild yeast in a few days so that I can make some proper bread.

Rye and spelt flour bread with poolish

Ingredients 1 part:
200 g water
300 g rye flour
200 g of spelled
5 g of yeast and 50 g of active sourdough

To do this:

Heat the water to 35 degrees C. Dissolve the yeast with a whisk. Add the rye and spelt flour and whisk together to form a thick pancake-like batter. Cover the bowl with plastic and allow the mixture to ferment  for between 3-6 hours at room temperature or overnight in refrigerator.

Ingredients 2 part:

15 g yeast
25 g
1 egg
200g plain flour
200 g rye flour
20 g salt

Add all the ingredients, except the salt. Work the dough for about 13 minutes. Then add the salt and work the dough for another 7 minutes.
Place the dough in a slightly oiled bowl and cover it with plastic, and let rise for 60 minutes. After 30 minutes, press the dough out again by using your fingers, so that the air bubbles collapse.
After the first fermentation bake the dough to a bread, which is laid on a floured cloth, covered over and let  rise for another 60-90 minutes.

Preheat the oven to 250 degrees C. Turn out the dough gently on sheets with baking parchment.
Inject a little water in the oven and after 5 minutes, reduce the temperature to 200 degrees C.
Vent the oven door after 10 min, then a second time after 20 min. Bake the loaves additional 25 minutes. Total cooking time: 60 minutes.