Ingredients
- 1 cup sourdough starter
- 5 cups water
- 5 cups sprouted rye flour
- 4-6 cups sprouted spelt or wheat flour
- 1 tbsp sea salt
Servings:
Units:
Instructions
- 12–24 hours before you wish to bake, put the starter in a large bowl and stir in the water. Always stirring in the same direction, stir in the rye flour 1 C. at a time, then stir in 1 C. of the spelt or wheat flour.
- Cover with a towel and set aside for 12–24 hours, longer is better.
- When you are ready to continue, stir in the salt, then begin to stir in the spelt or wheat flour 1 C. at a time. Depending on where you live and how humid it is makes a difference in how much you need. The consistency of the dough is really what matters; don’t worry too much about how much flour you use.
- Stir in the flour until the dough just begins to come together into a very sticky ball. Turn out onto a very well floured board or just the counter top and gently knead until it comes together into a still slightly sticky ball.
- Unlike a typical wheat bread, you are now done kneading. Place the dough in a well oil bowl, cover with plastic and let rise for 3 hours; it will not quite double in size.
- Place a baking stone (if you have one) in the oven and pre-heat to 500.
- When the oven has heated, place about ¼ cup flour in an 8–9 inch bowl.
- Turn the dough out onto a lightly floured surface. Cut the dough in half (it will still be sticky).
- With lightly floured hands take one piece and transfer to the floured bowl.
- Hold the bowl with both hands and gently toss the dough around in the bowl for nearly a minute. This shapes it into a rough round.
- Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat with the other piece of dough, and place in oven.
- After 15 minutes, lower the heat to 425 and continue to bake for another 30 minutes or so.
- When done the breads should sound hollow when tapped on the bottom.Transfer to a rack and let cool completely, or over night. Keep in a well sealed plastic bag, or freeze one for later.
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