Low in gluten, very healthy, fantastic taste,
8oz dark spelt flour
8 oz white spelt flour
8oz white bread flour
4 oz einkorn flour
4oz mixed seeds
1teaspoon Himalayan salt
2teaspoons rice syrup
spring water and half a cup or roughly 2oz sourdough starter!
Soak flour in sourdough starter 30 minutes before kneading for 10 minutes or more
to form a soft dough and fold in the rest of the mixed seeds and put in an oiled cold
army oven, (shown in picture).or you can use a oven proof with lid on as well .
Let it rise overnight in the fridge. The next day, heat oven to maximum for 30 minutes, spray the dough with spring water and bake with lid on for 30 minutes then reduce heat to 180
degrees for another 30 minutes Take lid off and let brown for 5 minutes . Let it cool .. enjoy .
Added by: Lisa Kafton
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.