Ingredients
- Spelt Sourdough Starter
- Day 1
- 200 ml lukewarm water
- 175 g spelt flour
- 1 tbs honey
- Day 3
- 100 ml lukewarm water
- 100 g spelt flour
- Day 4
- 100 ml lukewarm water
- 100 g spelt flour
- Rustic Bread
- 400 ml lukewarm water
- 1 tbs salt
- 300 ml spelt sourdough starter
- 2 tbsp honey
- 650 g spelt flour
- 2 tbs smashed linen and chia seeds
Preparation
Step 1
On Day 1 whisk the water, flour and honey in a glass jar. Cover with the lid but don't screw on completely. Let it stand at room temperature for 2 days.
On Day 3 add water and flour and whisk. Let it stand at room temperature for 1 day.
On Day 4 add water and flour and whisk. Let it stand at room temperature for 1 day.
Mix water, salt, sourdough starter and honey. Adding a little flour at a time, knead the dough at medium speed in a mixer for about 15min, until soft and elastic. Let the dough rise in a mixing bowl under the cloth until it double in size.
Knead the dough and place on a tray lined with baking parchment. Let rise until double in size. Preheat the oven to 250C.
Make 3 diagonal incisions in each loaf with a knife and place the tray in the middle of the oven. Throw 100ml water on the bottom of the oven to get a fine crackled crust. Lower the heat to 220C and bake for 50-60min until the bread is well coloured.
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