WITH SPELT FLOUR, WHOLE GRAIN RYE, & SOURDOUGH STARTER
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.
Bake for about 45 minutes, until crisp.
Be sure to use active starter - feed it the night before and check if it floats in the water.
It should be shaggy with no streaks of flour remaining.
After 12 hours, the dough should have doubled in size.
Move the dough into a lined tin to rise for another couple of hours.
BAKE, COOL, SLICE