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Fermented Bread

Fermented Bread

Ingredients

  • 500 g flour (250 g rye and 250 g mix of spelt, barley, whole wheat and buckwheat)
  • 1 teaspoon sea salt
  • 4 – 5 tablespoons olive oil
  • 1 tablespoon caraway
  • 1 tablespoon ground flax
  • 500 ml water
  • 1 baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon juice

Preparation

First put in a bowl dry ingredients, then add wet ingredients and knead very soft dough. Cover the bowl with foil and put cloth over it. Leave to ferment about 20 hours, depending of the temperature in your room. In any case, when you smell the dough, it should have a slightly sweet-sour smell. If not, leave for a few more hours. When the dough is fermented, add one baking powder, half a teaspoon of baking soda and one teaspoon of lemon juice and mix well. Transfer to the mold for bread covered with baking paper, add various types of seeds, cover with foil. Bake 15 minutes at the highest temperature, then more 40 minutes on 200 degrees, then remove foil, turn the oven off and leave in it some 10 minutes.

Fermented Bread

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