Slow Ferment Bread

Dough

1 kg organic white flour

¼ cup chia seeds

¾ tsp ground ginger

½ cup or more sunflower, linseed,pumpkin, sesame seeds

½ tsp salt

⅓ cup olive oil

Ferment starter

¼ tsp yeast

1 tbsp molasses

½ tsp ginger

½ cup warm water

Soak seeds (not chia seeds) for at least ½ hour in water. Rinse.

Put ferment ingredients in bowl, stir. Leave for about 30 mins til starts to froth.

Mix flour, ginger, chia seeds and salt.

Add ½ tsp of this mix to ferment mix.

Add soaked seeds to flour.

Add oil and ferment mix into flour.

Stir well and add more water until mix is stiff and moist.

Cover bowl and leave for at least 12 hours, 24 or more is better.

Knead dough.

Place dough in two loaf tins/in two lumps on baking sheet.

Cut gash in top of loaf.

Place in oven at 50 degrees for an hour to rise again.

Increase oven to 170 and bake for 50 mins.

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