This aromatic bread has a secret ingredient - carob powder! It is made with a sourdough starter which makes it healthier and richer in flavour than regular bread.
- 400 g whole grain spelt flour
- 100 g seeds of choice (pumpkin, sunflower, flax...)
- 1 teaspoon of salt (I use Himalayan)
- 1-2 tablespoons of carob powder
- 2 tablespoons of sourdough starter (or regular yeast if you don't have it)
- About 400 mL of water
Let it rise for a few hours (sourdough takes longer than regular yeast, but it is worth it), and then bake for about 50 minutes at 200-250°C.
If you don't know what sourdough starter is, it is homegrown wild yeast and probiotic bacteria. You make it by mixing flour and water and keeping that in a jar for a few days until it bubbles up - then you will know the yeast has grown. The jar must not be completely closed because there needs to be air circulation. You can use it instead of bakers yeast in bread and pizza dough. When the yeast is developed, you can simply feed it every or every other day, depending on how often you bake. You feed it by adding in more flour and water. So never use the whole amount for your dough, always leave some to refeed.