What makes this bread wonderful is a combination of flours – bread, spelt, rye and amaranth. Makes the crumb very soft and silky and crust – thin and delicious. And VERY HEALTHY!
Ingredients:
- 100 gr of active starter
- Water (room temperature) – 350 gr
- Bread flour – 350 gr
- Whole wheat or spelt flour – 50 gr
- Rye flour – 20 gr
- Amaranth – 30 gr
- Salt – 10 gr
- Optional: seed mix (flax, sunflower, pumpkin) – 60 – 80 gr or finely chopped olives
Directions (mostly the same as here https://stellarkitchen.net/?page_id=747):
- Pour water into a big bowl
- Add your active starter, mix well
- Add flour, salt and garnish (seeds or olives)
- Mix well, cover and put in a warm place ~75 °F
- Repeat 4 foldings every 30-45 minutes (using the technique shown here: https://stellarkitchen.net/?page_id=747).
- Let your dough sit for 3-4 hours, it should raise ~ 70%.
- Form the bread and place to the raising basket or towel covered form ( sprinkled with flour).
- Let it proof for another 2-3 hours, depending to your room temperature, it should raise about 20-25%.
- Put the formed bread into the fridge for cold fermentation overnight.
- Bake in preheated to 500 °F oven in dutch oven or some over bread vessel with lid for 20 minutes
- Remove lid, reduce temperature to 450 °F and bake another 20-25 minutes till you see golden crust.
- Remove, cool completely and enjoy
