- 4 cups of organic flour of your choice. I use Organic Spelt Wholemeal, Spelt White Flour, Rye flour, Oatmeal flour and Buckwheat flour
- ½ cup of Sourdough Starter (recipe below)
- 2 tsp sea salt
- 2 tbsp organic coconut sugar
- 2 tbsp organic melted coconut oil or olive oil
- some lukewarm water to mix
- 3-4 tbsp of seeds of your choice – pumpkin, sunflower
- 1-2 tbsp of crushed cumin, coriander seeds
- Herbs – Oregano, garlic powder
Sieve the flour, add salt, sugar, any herbs, seeds if using, mix well. In a separate bowl, place the starter, add oil, add 1 cup of lukewarm water. Slowly add flour, add water as required. Make sure that the batter is a thick batter and should be spoonable. Mix well and cover with a plate. Place in a warm place and let it rise and ferment for 4-8 hrs depending on the warmth, climate. Once it has doubled in volume, transfer to a lined bread tin. Let ferment for 2 hrs or so until it has risen to a nice shape. Place it in the cold oven. Start the oven on bake function on 185 deg C. Once the temperature has reached, bake for 15 min. Reduce the heat to 175 and bake for another 30 – 40 min. Do a toothpick test. Once baked take it our place on rack and let cool. Cover with towel.
Storage – Place in a tea towel and a plastic bag. You can also freeze half of the loaf or cut it in slices and freeze.
Sourdough Starter Recipe –
- 3tbsp Flour – Spelt or Rye flour
- 3tbsp lukewarm water
- 1tbsp coconut sugar or honey
Place al ingredients in a 1L glass jar. Mix well with a spoon, it should be a thick batter, cover loosley with the lid and leave in a warm place away from sun for 24 hrs.
Next day add same amount of water and flour and leave for another day to ferment.
Repeat this for 4-5 days and you will see that it will form bubbles and smell pleasantly sour. It is now ready to use in your bread as per recipe above.