Prep time: 10 minutes
Baking time: 55 minutes
Yield: 2 medium loaves
4 cups of sourdough starter (ask your local health food store where to buy or email info@fitnhealthynutrition.com)
5 cups freshly ground spelt, kamut, rye or hard winter wheat
1 tsp mineral salt (Celtic or Himalayan salt)
1 Tbsp extra virgin olive oil or grape seed oil (optional)
1 Tbsp unpasteurized honey, maple syrup or coconut sugar (optional)
Place starter in a glass bowl. With a wooden spoon, mix in salt then add in oil (optional) and honey (optional). Slowly stir in flour. Towards the end, you will find it easier to mix with your hands (children LOVE to help here). Knead (by pulling and folding) until you have a soft dough consistency. Another option is to use a food processor and mix for just a few minutes.
Leave dough in a covered (use saran wrap) glass bowl on the counter for 7 – 24 hrs. The longer you leave it, the easier it will be to digest (also, the more “sour” the flavour). If you want to largely reduce gluten altogether, allow the dough to sour for 24 hrs.
Shape loaves and place into 2 large, well-buttered loaf pans. Bake at 350 degrees F for 55 minutes. Allow to cool before slicing.
The bread will keep for up to a week without refrigeration. Refrigerate for prolonged use.
Serve topped with scrambled eggs or topped with butter alongside your smoothie.