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Wholegrain spelt, beets from the garden and psyllium seeds.
This sourdough was one of those thrown-together experiments. We pulled the first beetroot from our tiny container garden. I’d just watched @ellys_everyday video about using psyllium husk in wholegrain bread.
Our local health food store only had *whole* psyllium, not husks, but I tried it anyway. It wasn’t as firm as it would have been with husks, so I put it inside our ceramic loaf tin to bake with support.
It was more spongy then my normal sourdough, and lost most of its beetroot purple in the baking (if you look back pics on my feed you’ll not miss how purple the dough was!). But the taste was good and the feeling of having had fun along with eating something I had grown from seed was wonderful.