It turns out that sourdough focaccia is my new favourite go-to bread to make!
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
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand....
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
It turns out that sourdough focaccia is my new favourite go-to bread to make!
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!
Makes two 500g loaves of moist rye/white chewy, malty sourdough. Great toasted with jam or eaten as it is with cheeses, smoked fish, or whatever takes your fancy.
A georgous malted cheese sourdough.
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