Measure each type of flour (125 g wheat flour; 125 g spelled flour; 125 g whole wheat flour; 125 g rye flour) and sift into a bowl. Then add the dry yeast (1 pack) and stir with a spoon so that the dry yeast can mix with the flour.
Now add 1/4 liter of water and first knead with a hand mixer and dough hook. The dough is now a bit crumbly, once the whole dough has been kneaded, the dough is kneaded further with your hands and then a ball is formed. This ball now remains in the bowl and is covered and placed in a warm place (e.g. on the heater). Now the dough has to rise.
The dough can be processed further if a small indentation, which is created by pressing your finger lightly into the dough, goes back immediately. Now shape the dough as desired (loaf tin, oval, bun shape, etc.) and place it on a baking tray lined with baking paper or greaseproof paper and bake in the oven. The bread or rolls are baked at 200 degrees until they have reached the desired level of browning.
Enjoy your meal!
