Whereas rebuilding my sourdough starter after 8 weeks of journey, I made a decision to do this nontraditional, fast model of entire grain spelt bread from central milling:

https://centralmilling.com/recipes/vollkorn-dinkelbrot-whole-grain-spelt-bread/

As typical, I made adjustments:

• I used sprouted spelt flour, as a result of that is what I had available
• I subbed in Siggi’s nonfat skyr for buttermilk
• I subbed in sugar for honey as a result of I had no honey(!)
• I added hemp hearts and chia seeds as a result of I had no sunflour or pepitas.
• I dialed means again on the salt (for some purpose, the recipe offers salt as a %age of your entire dough … if it have been computed vs. whole flour, it could be 2.5%)

It tastes fairly good straight out of the oven.

As soon as my starter is working once more, I am going to do the standard recipe from the Brot guide I introduced dwelling from Switzerland.

Rob