Fresh milled Spelt flour and Rye along with rye chops, cracked wheat and barley flakes were left to autolyse for 24 hours. The resulting bread was an earthy, nutty wholesome bread perfect for sandwiches, grilled bread or just spread with some butter.
Download the BreadStorm File Here.
Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 8-12 hours or until the starter is nice and bubbly.
Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flours along with the rye chops, cracked wheat and barley flakes until incorporated and add all of the water. Mix for about 30 seconds until you have a shaggy dough and cover your bowl. Put it in your refrigerator overnight or around 24 – 36…