Seeded Einkorn bread

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100g organic einkorn flour

412g strong, unbleached white flour

15g Chia seeds 

15g poppy seeds

337g bottled water

109g sourdough starter

1g baker’s yeast

11g kosher salt

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Put the flour in a mixing bowl.  Add the water, sourdough starter, seeds, salt and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  Leave to rise covered with a tea towel for about 1.5 hours.  Take the dough out of the bowl.   Shape into a disc and fold over 4 edges to the centre, turn over and mould into a ball.  Cover with a tea towel.  Leave the dough to rise on a greased flat baking tray or a well floured banneton (seam up) for 1.5 to 2 hours or until it has doubled in bulk.  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Brush with einkorn flour and slash, as desired, with a lame or razor blade. Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.