Primitive Sourdough Cave Bread (5000 Year Old Recipe)

The best flours to use for this recipe are ancient grains. Einkorn is the mother of all grain. Emmer is also a great choice. In my case being German I opted for “Waldstaudenroggen”. A very old rye variation. But don’t worry, more modern rye will also do the job. On purpose I did not use wheat. Wheat is a relatively new variety. It would definitely work though and you could replace it. The bread would be more fluffy. Overall this will yield you 4 cave breads. The best flours to use for this recipe are ancient grains. Einkorn is the mother of all grain. Emmer is also a great choice. In my case being German I opted for “Waldstaudenroggen”. A very old rye variation. But don’t worry, more modern rye will also do the job. On purpose I did not use wheat. Wheat is a relatively new variety. It would definitely work though and you could replace it. The bread would be more fluffy. Overall this will yield you 4 cave breads.

subheading: I did not fully weigh the ingredients. But in case you want - here’s what you need:

subheading: Ingredient Weight in grams Baker's math Comment:

Whole flour (rye, einkorn or emmer) 500 grams 100.00% Wheat works too but would kind of defeat the purpose

Water 400 grams 80.00%

Sourdough starter 100 grams 20.00%

Salt 10 grams 2.00%

Directions at the-bread-code.io

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