Makes 2 loaves of 12 slices
Another fabulous recipe adapted from The Agrarian Kitchen Cooking School in New Norfolk, Tasmania. If you don’t want to make 2 loaves then halve the recipe, or you could slice the second loaf once cool and freeze.
1/8 tsp dried yeast
450g Laucke Multigrain Soy & Linseed bread mix
1 1/2 tsp salt
270g Laucke Multigrain Soy & Linseed bread mix
90g spelt flour
90g whole meal flour
2g dried yeast
355g tepid (just warm) water
To make the starter: Using the starter ingredients, sprinkle yeast over water and add bread flour, salt and mix till just combined. Place in a oil sprayed bowl, large enough to allow for the dough to rise, cover with cling wrap and stand overnight.
To make the final dough: Combine final dough ingredients in bowl and add chunks of pre ferment and knead to combine and continue to knead for 10 minutes. Cover and set aside in a warm place.
Preheat oven to 200 C.
After an hour, fold, or knock down the dough to remove excess air, divide mixture into half and place in two oil sprayed loaf tins. Cover and set aside in a warm place again for another 1-2 hours to rise again.
Cook 30-40 minutes or until browned. For more great tips read our how to make great bread guide.
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