Sourdough

Ingredients:

• 2.5 cups sourdough starter (fed overnight for maximum fermentation)
• 2 tsp Himalayan salt
• 2 tsp stevia blend
• 500 g rye flour
• 100 g wholemeal flour
• 3 tbsp chia seeds
• 3 tbsp flaxseeds
• 400 ml warm water

Instructions:

1️⃣ Feed the Starter

The night before, feed your sourdough starter in its container. By morning, it will be bubbly, active, and ready to use.

2️⃣ Mix the Dough

Combine the sourdough starter, salt, stevia, rye flour, wholemeal flour, chia seeds, flaxseeds, and warm water in a large container using a spoon.

With wet hands, fold the dough 3 times (sticky is good—DO NOT add flour).

Cover with a lid and let it rest for 30 minutes.

3️⃣ Fold & Ferment

After 30 minutes, fold the dough again with wet hands 3 times, then cover with the lid leave it for 30 minutes

Repeat this process 2 more times every 30 minutes.

Once folded, leave the dough to ferment at room temperature for 10-12 hours.

4️⃣ Store the Dough

Line 2 bread baking tins with baking paper.

Divide the dough evenly and scoop it out into the tins and brush the tops with olive oil.

Place each tin in a zip-lock bag and refrigerate for 14–18 hours.

5️⃣ Final Rise & Bake

Remove the dough from the fridge and leave it at room temperature for 2 hours.

Preheat the oven with a crockpot inside to 240°C (464°F) until hot.

Transfer one loaf to the crockpot, close the lid, and bake until golden.

Repeat with the second loaf.

✨ Enjoy your fresh, nutritious 100% wholemeal sourdough bread! This long-fermentation method ensures amazing flavor, digestibility, and a beautifully soft crumb packed with seeds. 💬 Let me know how it turns out!