2kg spelt flour (Type 1070)
5 tsp. salt
Blend the ingredients producing a dough. Allow to rise at 8 – 10 degrees Celsius for 8 hours, knead and allow to rise for 2 more hours. With wet hands, separate the dough into pieces and extend them. Sprinkle with coarse salt and caraway seed. Bake 20 minutes at 200 degrees Celsius.