Freshly Milled Sourdough Banana Bread

Makes 2 large loaves. Enjoy now or freeze for later.

Day 1 Ingredients (Evening)

• 500g freshly milled hard white wheat (or half einkorn)

• 60g unfed sourdough starter

• 110g coconut oil, melted and slightly cooled

• 110g unsalted grass fed butter, melted and slightly cooled

• 4 large eggs

• 2 cups mashed ripe bananas (about 6 to 7 bananas)

• 400g honey

• 8g vanilla extract

Day 2 Ingredients

• 8g baking soda

• 4g baking powder

• 4g mineral sea salt

• 170g dark chocolate chips

Instructions

1. Mill your flour.

2. In a large glass bowl, mix all Day 1 ingredients by hand.

3. Cover and let rest at room temperature overnight or up to 24 hours.

4. The next day, add Day 2 ingredients and mix thoroughly.

5. Preheat oven to 350 degrees F.

6. Line two 10x5 loaf pans with parchment paper.

7. Divide batter evenly and smooth the tops.

8. Bake for 1 hour or until internal temperature reaches 200 degrees F.

9. Cool 10 minutes, then transfer to a wire rack before slicing.