SOURDOUGH BREADMakes 1 large loaf or 2 smaller loaves
2 cups fresh sourdough starter
½ cup cold filtered water
2 cups freshly ground spelt, kamut or hard winter wheat*
2 tsps sea salt
1 tsp baking soda
Mix ½ cup water into sourdough. In another bowl, mix in the flour, salt and baking powder. Add the sourdough mix into the bowl, mixing with a wooden spoon. Towards the end you will find it easier to mix with your hands. It should be rather soft and easy to work. Add a little flour if needed, but not too much. Knead by pulling and folding over, for 10 to 15 minutes; or knead in batches in your food processor.
Without pressing down the dough, cut or shape loaves into the desired shapes or place into well-buttered loaf pans. Cut a few slits in the top of the dough, cover and let rise from 4 to 12 hours, depending on the temperature. Bake at 425 degrees for about an hour.
Allow to cool before slicing. The bread will keep for up to a week without refrigeration.
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