Ingredients
The following ingredients have 4 Servings
- 100 grams dried yellow split peas
- 200 grams lively sourdough starter
- 450 grams Dove’s Farm Heritage Wholegrain flour
- 50 grams pea flour
- 10 grams dried seaweed
- 350 ml water
Instruction
- Wash dried yellow split peas and place them in a medium sized bowl. Cover with water and leave overnight to soak.
- Take sourdough starter out of the fridge and leave overnight to get to room temperature.
- The next morning, mix together the starter, flours, seaweed (or salt) and water until a thick wet dough forms. Leave, covered, in the bowl for 3 hours or more.
- Meanwhile, drain and dry split peas. Coarsely chop them and set aside.
- Turn dough out onto a floured board, adding extra heritage flour so that a workable dough forms. Knead in the chopped split peas and form into a loaf.
- Using extra heritage flour, make sure the sides of the banneton are well coated to prevent sticking. Place loaf in banneton and leave to rise for at least 4 hours.
- Place a large baking tray in the oven and heat oven to its highest setting (around 230 C)
- When the oven is hot enough, remove tray, sprinkle with more heritage flour and turn loaf out of the banneton.
- Score loaf with a sharp knife and bake in the oven for 25 minutes. Turn out on a wire rack to cool.
