Vinschgauer » Der Merklinger Holzbackofen

Ingredients

• 220 g rye flour type 997
• 5 g fresh yeast
• 200 ml water
• 600 ml lukewarm water
• 600 g rye flour type 997
• Flour to work with
• 100 g spelt flour type 630 or Wheat flour type 550
• 20 g yeast
• 15 g dry sourdough
• 20 g salt
• 15 g bread spice, coarse
• 1 tbsp ground bread clover
• 250 g soft butter
• 150 g cooked beet
• 150 g feta or shepherd's cheese
• 3-4 stalks thyme
• Salt, pepper