Sourdough Multigrain Bread with Ancient Grains

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Made With Spelt, Einkorn And Oats And Overnight Soaker. Please Avoid Plastic Wrap And Use A Tea Towel Or Similar.

subheading: Multigrain Soaker:

1 cup old fashioned oats

½ cup roasted sunflower seeds

2 tablespoons flax seeds

10 ounces tepid water

subheading: Final Dough:

1 cup sourdough starter (I used this Einkorn Levain)

2 cups white Spelt flour

½ cup whole grain Einkorn flour

½ teaspoons instant yeast*

1 ½ teaspoons salt

~2 ounces lukewarm water (you might need more or less water, depending on whether you use a liquid or stiff starter)

Additional oats (and/or seeds) for garnish

note: Due to the inclusion of the multigrain soaker, I added a little bit of yeast to help give some lift to the dough.

Directions at breadexperience.com

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