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