Chia Spelt-Wheat Sourdough Breads With Flavorful Topping

Chia Spelt-Wheat Sourdough Breads

500 g whole wheat sourdough starter

150 g rye sourdough starter

Sourdough Starters – ready to work!

810 g water

23 g salt

100 g Chia seeds

680 g whole grain (stone ground) spelt flour

680 g whole wheat flour

Knead the dough and set aside for 30 minutes.  Give the dough a few “Stretches and Folds” and set aside for another 30 minutes. Repeat S&F and let sit at room temperature for another 30 minutes. Then cover the dough tightly and refrigerate for 10-12 hours.

Dough divided into 4 pieces

Shape four loaves and let proof for about 3 hours. In the meantime, preheat you oven to 500F and top(optional) the loaves with 4 tablespoons of chopped onions, 4 tablespoons of  shredded Premium Gouda with Wasabi ( http://anjaeatscheese.wordpress.com/2012/07/26/premium-gouda-with-wasabi/)cheese and some Chia seeds and Cayenne pepper.

Topping is optional, but it gives the breads interesting flavor

Bake for 20 minutes at 480 F and for 20 minutes at 450F.

Submitted to Yeastspotting.

 

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