Spelt/ Rye sourdough

2 quarts  sourdough starter
3 1/4 cups rye flour
3 1/4 cups spelt flour
1 1/4 T sea salt
1/2 quart water
1T yeast

1.Knead all ingredients in a Bosch mixer. Mixture will be sticky.

2.Put sourdough in greased bread pans to rise. Let rise until doubled. 4-7 hours The longer the better.

3.Bake at 350 for 1hour. you can add a pan of water to the oven during baking to get an extra crunchy crust.

Lentil Soup

• 4 cloves Garlic
• 1 Yellow Onion
• 4 Carrots
• 4 stalks Celery
• 3 tbsp. Olive Oil
• 2 Cups Lentils
• 1 tbsp. Cumin
• 2 qt. Chicken Stock
• Salt and Pepper to taste

Serves: 6-8

Set a large, dry Dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.
Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the Dutch oven and sauté until browned and tender.
Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the Stock into the pot. Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme. Season with Salt and Pepper.