photo by YummySmellsca
- Ready In:
- 121hrs 10mins
- 50 g pot barley
- 100 g dried yellow split peas
- 200 g active sourdough starter
- 250 g whole wheat bread flour
- 200 g multigrain flour
- 50 g chickpea flour
- 10 g salt
- Place barley in a jar and cover with water. Seal jar and let stand 24 hours.
- Drain, saving the liquid, rinse and place back in the jar. Cover with a towel and let stand, turned upside down, overnight. Repeat the rinse / drain process three times more, saving the water each time.
- Wash dried yellow split peas and place them in a medium sized bowl. Cover with water and leave overnight to soak.
- Mix together the starter, flours, salt and 350 mL barley water (drained from step 2) until a thick wet dough forms. Leave in the fridge, covered, overnight. Let stand at room temperature 1 hour to warm up before proceeding.
- Drain split peas and add to a food processor with the barley. Pulse to coarsely chop, set aside.
- Knead rested dough for 10 minutes with the dough hook or 20 minutes by hand, adding flour as necessary to achieve a slightly sticky, but not wet, dough.
- Knead in the chopped split pea mixture.
- Form into a ball and place on a heavily floured tea towel.
- Place towel-wrapped loaf in a basket, bowl or banneton and leave to rise 24 hours at cool room temperature (don’t try to shortcut this step - it’s a heavy loaf and needs a *long* rise).
- Place a large baking tray or pizza stone in the oven and heat oven to 450F (preferably convection).
- Turn loaf out onto a parchment lined rimless baking sheet or pizza peel and transfer to the hot pan or baking stone.
- Score loaf with a sharp knife and place in the oven.
- Bake for 10 minutes, then turn the oven to 425F (preferably convection) and bake another hour.
- Turn out on a wire rack to cool.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"