Rye and Spelt Sourdough (quick version)

This is a faster version of my standard long fermented sourdough bread.  

For the recipe of the original sourdough, look back to my earlier posts to find it.  

There are times, when your family run out of bread on a Sunday night, and you realise you will need to pack their lunchboxes in the morning, and need to give them good wholesome nutritious bread. This is when you improvise and reinvent the good old recipe, by adding a teaspoon of instant dry yeast to the flour. Still used about 150g starter.

I left it to ferment as long as I was able to. I started at lunchtime, and just pulled it out of the oven at 9:30pm.  

This is the result: 

Some people could not wait to slice it, I would have left it to cool down before slicing.