Ancient Grain Spelt Sourdough Bread with Nigella Seeds

This 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 hasn’t been crossed with any other species of wheat, making it purer than most modern wheat. I must admit I wasn't expecting this bread to be as satisfying as it turned out to be! The taste is so rich, the texture is perfect, I mill the spelt a little coarsely and the nigella seeds and millet add a gratifying crunchiness and burst of flavor. Made From: 50% Organic Spelt Flour, 50% Bread Flour, Nigella Seeds, Organic Millet Seeds, Himalayan Sea Salt, Water, Wild Yeast (Sourdough Starter) Health Benefits of Spelt Research shows that this ancient cousin of modern wheat provides significant health benefits. Spelt is a healthier alternative to conventiona