Seeded spelt bread

 

400g unbleached, organic strong white flour

100g Spelt flour

150g sourdough starter

20g olive oil

20g Chia seeds

20g Sunflower seeds

275g bottled water

1g baker’s yeast

10g kosher salt

 

Put the flour in a mixing bowl.  Add the water, salt, sourdough starter, olive oil, seeds and baker’s yeast.  Mix together well and knead the dough for about 6 minutes.  Leave to rise covered by a tea towel for about 1.5 - 2 hours.  Knead the dough for 2 or 3 minutes.  Shape into a ball and cover with a tea towel.  Leave the dough to rise on a greased flat baking tray or place in a well floured banneton for about 2 hours or until it has doubled in bulk.  Dust with rye flour, slash a cross on the bread with a lame or a razor blade.  Pre-heat the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.