Sourdough bread with goji berries and hazelnuts
1 cup wholegrain spelt flour
3 tablespoons of wheat germ
2 tablespoons of ground flax seeds
1 teaspoon of salt
1 teaspoon of sugar
150 g of natural sourdough
1 handful of dried Goji berries
1 handful of dried cranberries
2 handfuls of freshly roasted and peeled hazelnuts
2 tablespoons of walnut oil
½ cup of lukewarm water
Sift the flour into a bowl. Pop in the salt, sugar, wheat germ, flax seeds, walnuts (roughly chopped), goji berries and cranberries. Stir well with a fork, to mix and aerate.
Dilute 150 grams of natural sourdough with the sugar and a little lukewarm water. Pour in the middle of the dry mixture. Also add a little lukewarm water (about ½ cup). Work until you have a soft and smooth dough. Shape into a ball, then return to the bowl, sprinkle with flour and cover with cling film and a clean tea towel. Let the dough rest in a warm place and rise at its own pace. Allow 6 to 8 hours. It is best to knead it in the evening and let rise overnight.
The next day, with oiled hands and a generous sprinkle of flour, knead the bread again giving it a preferred shape. Let stand another 1 hour. Decorate with the blade of a sharp knife and prune halves.
Bake the sourdough bread at 210°C for 10 to 15 minutes, then lower the temperature to 180°C. Allow about 50-60 minutes of cooking time. Let cool on a wire rack.