Ancient Grain Spelt Sourdough Bread with Nigella Seeds Greek Kalamata olives

Greek Kalamata olives

The flax linen bread bags can't stop this naturally occurring process but they can delay it by a couple more days and they can keep your crust from going soggy as the unique properties of linen highly absorb moisture

Portuguese sea salt crystals and a splash of Spanish EVOO (Extra Virgin Olive Oil)

How to eat: Zhug is very spicy and very salty and is meant to be used as a seasoning

Pistachios are one of the most vitamin B6-rich foods around and are rich in potassium

Ancient Grain Spelt Sourdough Bread with Nigella Seeds Greek Kalamata olivesThis week I'm baking a very hearty bread indeed: A delicious rustic ancient grain Spelt Sourdough bread that goes through a 24 hour multi stage fermentation with fresh organic spelt flour that I mill myself prior to creating the dough. Before the wheat we know today, there was spelt, an ancient 8,000 year old relative of durum. This grain hasnt been crossed with any other species of wheat, making it purer than most modern wheat. I must admit I wasn't