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Prep time
8 hours
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Cook time
30 minutes
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Serves
1 or 2
Author Notes
Day 3. A miniature loaf of bread perfect for one or two. Stir it together in the morning, then turn the dough out into a loaf pan when you get home from work. Let it rise for an hour or so; bake and enjoy. 10 minutes of active prep time, and hours of inactive time makes it very adaptable to your schedule.
Don't have spelt flour? Use whole wheat or rye. No flax meal? omit, or stir in sunflower seeds, sesame seeds or wheat germ. —weshook
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Ingredients
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2 ounces
sourdough starter
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2 1/2 ounces
spelt flour
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2 ounces
all purpose flour
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2 tablespoons
flax meal
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1/4 teaspoon
salt
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1 tablespoon
oil
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4 ounces
water
Directions
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Stir together all the ingredients in a small bowl. Cover with plastic wrap or a damp towel and let rest 4 hours or up to all day. If you have a chance, use a spatula to pull the sides of the dough up and over to develop the gluten, but don't worry if you can't.
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Turn the dough out into a greased mini loaf pan or shape into a loaf to bake on a greased cookie sheet. Cover again and let rise an hour or so.
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Preheat the oven to 400 degrees. Bake 25 to 30 minutes. cool a bit before eating.
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