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Parve
Medium
1 Hour, 10 Minutes
Diets 
1 cup (150 grams) bread flour, such as Glicks
3/4 cup (150 grams) water
1/4 teaspoon Gefen Dry Yeast
2 and 3/4 cups (350 grams) Shibolim Spelt Flour
1/2 tablespoon Gefen Dry Yeast
2 tablespoons date molasses (silan), such as Heaven & Earth Date Syrup
2 tablespoons olive oil
the starter sourdough
1 cup (225 grams) water (might need a bit more)
2 tablespoons flax seed
1 tablespoon salt
In a mixing bowl, mix all starter dough ingredients. Let it rise for 12 hours. (I usually make the starter in the morning before I go to work and then in the evening, I bake the bread. You can also make it before you go to sleep and in the morning, bake the bread. Just plan it by your daily routine.)
In the bowl of a stand mixer, sift all the flour for the bread.
Add the dry yeast and blend with the flour by hand. (It is important that the yeast mix in the flour before you add liquid ingredients.)
Add the starter dough, date molasses and olive oil.
Attach the kneading hook to the mixer and start mixing the dough – add the water gradually on a low speed. Do not add all the water yet!
Stop the mixer after two minutes and add the salt and flax seeds.
Add the rest of the water and continue kneading on a low speed.
Continue the mixer until the dough is combined, soft and sticky. (If the dough is too dry, add a bit more water.)
Let the dough rise in a floured bowl for an hour or until it doubles its size.
Take the dough out of the bowl onto a floured surface and fold it like an envelope.
Set the oven to 220 degrees Celsius / 440 degrees Fahrenheit fan.
Shape the loaf as you wish and place on a baking pan.
Let it sit for another 20 minutes covered with a kitchen towel.
Score the top of the loaf by slashing with a sharp knife.
Prepare a baking pan with ice cubes at the bottom of the oven (for creating steam inside the oven. The steam gives the bread its tasty crust.)
Bake for 20 minutes.
Lower the oven to 190 degrees Celsius / 400 degrees Fahrenheit fan and continue to bake for another 20 minutes.
Cool the bread completely. Lift it out of the pan and transfer to cooling rack to cool completely.
Wait until the bread has cooled to room temperature before slicing. Enjoy!
Recipe originally appeared on Renana’s Kitchen.
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