100% whole wheat and spelt bread

PREPARATION OF THE POOLISH (PREFERMENT): The night before preparing the bread, mix in a tupper 175 gr of wheat flour, 175 gr of water and 0.1 gr of baker's dry yeast. We have to obtain a homogeneous mixture by stirring with a spoon. Cover the tupper and let it rest for 10 to 15 hours at room temperature.

PREPARATION OF THE BARS: The next day we mix in a bowl the remaining wheat flour and water, the spelt flour and 1.5 gr of baker's yeast. Once we have a more or less homogeneous dough we add the poolish.

Bake it for 20-25 minutes. We wait for it to cool and it's ready to eat!

We work the dough a little in the bowl and let it rest for 15 minutes.

Remove the dough from the bowl and knead it vigorously for about 10-12 minutes. We can make 3 or 4 kneadings of 3-4 minutes and let the dough rest for 5 minutes between them to rest.

Once the kneading is finished, oil a tupper and put the dough inside. Cover the tupper and let it ferment for 45 minutes in summer or 1 hour in winter.

Fold the dough over itself 4 times inside the tupper and cover it again. Let it rest again, 30 minutes in summer and 1 hour in winter.

Flour the worktop a little, take the dough out of the tupper and knead it without degassing too much. Let it rest on the worktop, covered with a cloth for 15 minutes.

Divide the dough into two equal parts and form two bars. We put them on a baking paper separated from each other by a fold made with the same baking paper. And let rise 20 minutes in summer and 45 minutes in winter.

While the bread is rising, preheat the oven to 240° with the tray in which we are going to bake the bread inside and at medium height.

After the baking time, we make some cuts to the bars and we take them to the oven already hot. To bake we are going to use a little steam, so when we put the bars in the oven we also pour a glass of water to the bottom of the oven and quickly close the door.