Ingredients: A B V Ef Df
400 g. spelt flour 100%
100 g. whole wheat rye flour
400 g. water at 100F
50 g. rye starter (mother-yeast) or 7 g. of instant yeast
50 g. chia seeds
50 g. flaxseed meal
10 g. marine salt
1 Tbsp. barley malt
Turn on your oven to “proof” setting. If doesn’t have this setting, put a container of hot water into the turned-off oven and warm it up to 80-82 degrees.
In a bowl, mix together the two flours, the chia seeds, the flaxseed meal, and the salt.
In another bowl, mix the water, the rye starter (or the instant yeast), the malt, pour into the mixer bowl, and add the flours.
Mix at low speed for 3 minutes, then to second speed until you obtain a sticky and wet dough. It’s important that the dough is wet otherwise the chia seeds and flaxseed meal won’t have enough water to absorb.
Put the dough into an oiled bowl, cover with a linen towel, transfer into the warmed-up oven, and let proof for approx. 60 minutes or until it doubles in volume. This is particularly important in the wintertime, when your house may not be warm enough for the dough to ferment (rise).
Transfer the dough into an oiled rectangular cake pan (approx. 10 inch long), cover with a towel and let ferment at room temperature for 30-60 minutes.
In the meantime, preheat the oven to 430F. Bake for 15 minutes, then lower the oven temperature to 400F and bake for another 45-50 minutes. If you are not sure if your bread is fully baked, insert a chef thermometer into it. It is ready when it reaches an internal temperature of 200 F.
Remove the bread from the pan and let it cool on a rack for at least two hours before cutting it.
This bread stays fresh for 3 days wrapped into a linen towel or you can freeze it for up to two months.