Bio-Bubble Fermented Bread

Recipe submitted by NTS Health A Low Phytic Acid, 24 Hour Fermented Bread

Method

1. Starting at sundown, combine the following into a batter and incubate overnight until sunrise:
1 cup Bio-Bubble
1 cup untreated rain water
2 cups organic whole meal bread flour
40 - 50 grams pure honey
1 small dash of unrefined sea salt.
2. At sunrise add the following to make a dough, knead and incubate all day until sundown:
1 heaped teaspoon unrefined sea salt
1 tablespoon extra virgin cold pressed olive oil
2 heaped tablespoons organic flax seed
1 heaped tablespoon organic poppy seed
1 heaped tablespoon organic caraway seed (optional)
1 heaped tablespoon organic rosemary, fennel seed or
coriander seed (optional)
2 cups wholemeal flour, or enough to make a moist dough.
3. An hour before sundown insert hearth rock or fire bricks in oven and preheat (for at least an hour) to 200˚C. Knead dough into round loaf and score, lightly, for expansion. Flour hearth and set loaf on hearth to bake for approximately 40 - 50 minutes or until center is barely baked. Air cool. This bread should have a crust!