Fresh milled sourdough Ezekiel bread start to finish

Mill the following: 200 g hard wheat (white or red) 100 g spelt 30 g barley 30 g millet 20 g white beans 20 g lentils Mix 25 g of flour with 50 g boiling water, until a paste forms. Pour 280 g cold water over the paste. Add 50 g sourdough starter, 8 g sea salt and 8 g lemon juice to your mixing bowl. Finally add your flour and knead until the dough is smooth and shiny and cleans the mixing bowl. Let bulk ferment until risen about 25%, and some air can be felt inside the dough. Preheat your oven to 450 F. Shape the dough and let rise in the pan while the oven preheats. Bake 30 minutes covered. You choose to bake after that covered or not. If it’s longer than 10 minutes I bake lid on. Remove when the bread is 190 F in the middle, and let cool before slicing. #freshmilledflour #sourdough #bread #baking #recipe #Ezekiel #bible