- 2 cups organic white flour
- 1 1/2 cups whole-grain organic white, red fife, rye flour or in the absence just white flour
- 1/4 cup proofed and bubbly sourdough starter*
- 1 1/2 cups room temperature water
- 2 teaspoons finely ground unrefined sea salt
- olive oil, for oiling the bowl
- Dump the flours, sourdough starter, water and salt into the basin of a standmixer equipped with a dough hook. Mix the ingredients together on medium-low speed until they form a uniform ball of dough that cleans the sides of the mixing bowl, about three minutes.
- Oil a baking glass dish, and dump the ball of dough into the mixing bowl. Cover tightly, and let it rise in a warm spot in your kitchen for six to eight hours, or until doubled in bulk.
- Bake, covered with tin foil, for 30 minutes at 375 F. Remove the cover, and continue baking a further 30 minutes until the bread is fragrant and a light amber brown.
- Remove the bread from the oven, cover with tea towel and allow it to cool on a wire rack before slicing and serving.
* To prepare sourdough starter simply mix equal amounts of flour and water (by weight) and leave at room temperature for a week. Keep adding equal amounts of flour and water every day until bubbly.