200 g sourdough starter
200 g Sovital seed & rye mix
200 g all-purpose flour
130-150 ml water
10 g salt
20-30 g honey
1 medium onion (sautéed & cooled)
Pour the water into the bowl, add the starter and flour, mix until smooth. Leave the dough to autolyse for 20-40 minutes (cover with the kitchen towel).
After 20-40 minutes, add salt, honey, and knead the dough intensively for about 7 minutes to make it more resilient. Then add the sautéed onions and knead the dough for another 2-3 minutes.
Fold the dough 3 times with an interval of 20-25 minutes, then leave it to proof at room temperature for 2 hours (cover with kitchen towel). The dough will become smoother and elastic with each folding. After the last folding, place the dough into baking pan.
Preheat the oven to 220 °C. Sprinkle the surface of the dough with the flour, make cuts with the scissors (razor) and bake it for 35-40 minutes In the flat baking pan lined with the parchment paper.
You can have 300g of spelt flour and 100g of all-purpose flour, or 200g of whole wheat flour and 200g of all-purpose flour.