German Dinkelbrot: Spelt and Rye Sourdough Bread

Ingredients

• Sourdough:
• ½
  cup/50g rye flour
• 3
  tablespoons/40ml water
• 1
  to 2 teaspoons/5ml sourdough starter (active)
• Porridge:
• ¾
  cup/85g cracked rye
• ¾
  cup/170ml water
• Optional: 2 teaspoons/5g diastatic barley malt
• Soaker:
• 1 ½
  cups spelt (flakes)
• 4
  teaspoons/24g salt
• 1 ¼
  cups/290ml water (boiling)
• Final Dough:
• All of the sourdough (minus 1 to 2 teaspoons for next batch)
• All of the porridge
• All of the soaker
• 6 ⅜
  cups/730g whole-spelt flour
• 1
  tablespoon/10g vegetable oil
• 1 ½
  teaspoons/5g active dried yeast (or instant yeast or 20 grams fresh yeast)
• 1 ⅛
  cups water (cold, add an ice cube or two)