Rye and Ancient Grains Sourdough Bread
By using rye, emmer, and einkorn flours along with the lacto-acid fermentation of the sourdough process; this bread is easy on the digestive.
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Cooking tools:
- Instant-read thermometer
- Bread lame
- Kitchen scale
- Oven thermometer
- Glass container
- Measuring cup
- Measuring spoon
- Mixing bowl
- Plastic wrap
- Kitchen towel
- Oven
Ingredients
- 1/3 cup sourdough starter*
- 1 ¾ cups water
- 1 ¾ cups rye flour
- 1 ¾ cups ancient grain flour (einkorn, emmer or combination)
- 1 tablespoon honey
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon lemon zest
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