Ancient grain root bread

Ingredients for 1 servings:

• 300 g wholemeal emmer flour, extra fine
• 300 g wholemeal spelt flour (Blue Velvet spelt), extra fine
• 350 ml water
• 250 ml buttermilk, lukewarm
• 5 g yeast
• 7 g psyllium husk flour
• 15 g salt
• 15 g sunflower oil
• semolina flour (emmer flour)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Combine water and buttermilk in a mixing bowl and dissolve the yeast. Add the psyllium husk flour and whisk. Add salt. Add the wholemeal emmer flour and BlueVelvet spelt flour and knead with a food processor on low speed for about 10 minutes. Add the oil and knead for another 5 minutes (the dough will be relatively runny). Grease a square bowl with oil and add the dough. Let the dough rest in the oiled bowl for 30 minutes. Stretch and fold the dough once. Pick up each side and fold it over the other side. Repeat until all four sides have been picked up. This stabilizes the dough. Cover the bowl and refrigerate for 24 hours. The next day, tip the dough out onto a floured surface. Sprinkle the dough with a little emmer semolina flour and use a dough scraper to divide it into two long pieces. Place the dough pieces on a baking sheet and twist them on both sides to create a rustic root shape. Preheat the oven to 250°C (top/bottom heat) and place the baking sheet on the middle rack. Bake for approximately 10 minutes. Reduce the temperature to 210°C (425°F) and bake for a further 25-30 minutes.