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recipe: 100% emmer bread with pumpkin seeds and black barley malt

www.bakerybits.co.uk

Author : Dan Lepard

Ingredients

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Ingredients#html-body [data-pb-style=GAUYDXN]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}for the overnight ferment350 grams water, room temperature1/4 tsp instant dry yeast (or 50 grams sourdough starter)70 grams live plain yoghurt (leave out if you’re using sourdough)300 grams Gilchester's Organic Emmer Flour, or Gilchester's Einkorn FlourFor the final dough15 grams Roasted Barley Malt Flour (optional)150 grams grated raw carrot10 grams salt200 grams pumpkin seeds200 grams Gilchester's Organic Emmer Flour, or Gilchester's Einkorn FlourExtra flour to finish

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Instructions

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Step 1

Savoury Chelsea Buns, by Fred Oliver 3-2-1 Multigrain Sandwich Bread Recipe Sourdough Crumpets Easy No-Knead Golden Linseed Bread Recipe

Step 2

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