Spelt & Rye, our day to day bread

This is the bread we usually eat when I can't make the time to bake sourdough. Usually I bake about 4 loafs of sourdough spelt; and utilize the freezer to keep us eating it throughout the week. If we burn through the sourdough quicker as expected, I usually bake some extra bread with yeast. 

The recipe is pretty simple: 

For two loaves:

500 gr white spelt flour
500 gr whole spelt flour
22 gr salt
14 gr yeast
1 tbsp cocoa powder 
20 gr of syrup (something sweet, maple or rice or aguave)
600 ml tepid water.

Rye flour for dusting

Combine the dry ingredients, before adding the a mixture of the wet ingredients. Kneed until the right (baby buttocks, slightly tacky) consistency, and leave it to rest for about an hour. Knock back the dough, shape your loaves, and let them proof until they are the right size for you. Dust them royally with rye flower and score to your liking. Underbaking it will definitely make the crumb wet and doughy, so be sure to let the internal temp reach 96C. I start my oven on 230C, add a bit of steam, and after 10 mins turn down the oven to 200/210C. Total baking time for me is about 45/50 mins. Considering the short amount of time spent on proofing, the flavor keeps amazing me.