Levels: Medium
List of Ingredients
- whole spelt flour
- 3 TBSP. of cornstarch
- 3 TBSP. of tapioca starch
- 3 TBSP. of dark buckwheat flour
- 3 TBSP. of brown rice flour
- 2.5 G of psyllium fiber
- 1 TSP. of fresh brewer's yeast
- 4 OZ. of mixed seeds (sunflower, sesame, flax, hemp, poppy, cumin)
- whole spelt flour
- cornstarch
- tapioca starch
- dark buckwheat flour
- brown rice flour
- 1 TBSP. of extravirgin olive oil
- salt
- 5 G of psyllium fiber
- 1 TSP. of brewer’s yeast
Method
1
Combine the flours with the sifted starches and the psyllium fiber; add in the crumbled yeast then combine with 2/3 cup of warm water. Let rest in a container at 75°F for about 4 hours.
2
Dough: In a large bowl, combine the flours, the starches, the psyllium fiber, and the crumbled yeast; add in the mixed seeds, then combine everything with the Biga starter; add 1 1/4 cup of warm water, the oil, and the salt. Place the dough in a 1.5 quart loaf pan and let rest for 12 hours at about 75°F. Bake the bread at 350°F for 25 minutes with a cup of water placed in the oven. Then raise the temperature to 400°F and bake for another 5 minutes. To ensure it has baked properly, check that the temperature inside is 197-199°F.