SOURDOUGH

DARK RYE

WITH SPELT FLOUR, WHOLE GRAIN RYE, & SOURDOUGH STARTER

INGREDIENTS

Starter

Water

Rye Flour

Oats

Cocoa

Salt

Spelt Flour

Honey

1. MIX STARTER

2. ADD DRY INGREDIENTS

3. RISE OVERNIGHT

4. INTO THE TIN

Whisk water, active starter, and honey.

Mix them until a shaggy dough forms.

Cover and set aside for 12 hours.

Move the dough into a tin and rise again.

5. BAKE

Bake for about 45 minutes, until crisp.

MIX STARTER

Be sure to use active starter - feed it the night before and check if it floats in the water.

MIX THE

DOUGH

It should be shaggy with no streaks of flour remaining.

OVERNIGHTRISE

After 12 hours, the dough should have doubled in size.

SECOND RISE

Move the dough into a lined tin to rise for another couple of hours.

BAKE, COOL, SLICE