Lisa K's sourdough spelt and einkorn bread

Low in gluten, very healthy, fantastic taste,

Ingredients

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!

Method

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

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