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Fig, Spelt and Pumpkin Seed Sourdough Bread

Tasty loaf, makes ideal comfort food with a large bowl of homemade soup.

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Ingredients in order of use

100g Starter

280g Water ( I use filtered water or some that has been left out so any chlorine will have evaporated)

200g Fig, Spelt and Pumpkin Seed Flour

Mix all together in a large bowl and cover.

After 6 hours it should be bubbling well.

300g Organic White Flour No4

10g Salt ( I use Losalt as I'm trying to reduce my sodium intake )

Mix the salt and flour together then add to the rest of the mixture.

Knead to a smooth dough, cover and leave to rest for an hour

Approximately every hour fold the dough a few times. After three or four times the dough should loose its stickiness if not dust with a little extra flour.

Place in a fridge overnight and next morning put somewhere warm to prove until doubled in size.

Shape and bake at 220 degC for about 20 mins




Added by: Ewan Croucher

Tags: Bread Seeds Spelt fruit

Add comment
starter type

Dear Ewan, do you use a rye starter or can a normal starter be used? Thanks

Robin Moate 11 February 2021

RE: starter type

No Robin, I just have a white starter going that I use for everything. I keep it in the fridge and feed it once a week. Regards, Ewan

Mr Ewan Croucher 11 February 2021

RE: starter type

Dear Ewan, I'm eating the bread now and it's utterly brilliant! Thanks for a great recipe! Best wishes Robin

Mr robin Moate 12 February 2021

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