For the scald or the mother dough, you take the 200 g spelt flour and pour the boiling water over it in a bowl. You let it knead slowly to medium-fast for about 9 minutes.
To cool completely, place it in the refrigerator for at least 4 hours.
For the main dough, mix the wholemeal spelt flour with the water, salt, and yeast and add your scald. Knead for another 5 minutes.
Now dust a smooth surface with some flour and knead the dough with your hands. If it is too sticky, add some flour. Now make the bread dough round and leave it covered for half an hour.
To give the bread more stability, you squeeze out excess air from the dough by kneading it again ("expelling").
If you have a proving basket, flour it a little and put your dough in it so that it can rest for another 40 minutes. Without a proving basket, you can let your bread dough rise again on the floured surface or in the bowl.
At the end of the resting time, you can preheat your oven to 240 degrees and place a baking-proof container or a small baking pan in the oven.
Now you take your dough, put it on the baking sheet, and cut it lightly on the surface. You put the baking sheet in the oven and at the same time pour water into your container to generate water vapor.
After 5 minutes, carefully take out the water, turn down to 200 degrees and bake your wholemeal spelt bread for another 55 minutes. Enjoy your freshly baked bread to the fullest!