A sourdough loaf made with a 100% whole grain blend of 10 seeds & grains, including Whole Spelt, Hulled Millet, Rye Flakes, Barley Flakes, Quinoa, Chia Seeds, Amaranth, Teff Flour, Buckwheat Flour and Sorghum Flour.
In a bowl mix all the ingredients together just until combined. Let it sit in room temperature, covered, for an hour. Perform 3 set of stretch and fold, with 30 min rest in between each. Shape into a loaf and place in a lightly oiled cake pan. Cover and place in the fridge overnight. The day after, preheat the oven to 380F or 190C. Take dough out of the fridge, spray the top generously with water. Bake for 40 min. Remove from the oven, let it cool to room temperature. Close in a plastic bag to soften the crust. Slice and serve!
