Hello,

Normally I make a Wholemeal Spelt Sourdough loaf with cooked brown rice and quinoa.

I usually bake between 180 - 160 degrees C for 1 to 1.5 hours

Obviously for a nice thick crust to go with this hearty bread I should bake at a lower temperature and longer - just wondering what is a reasonable starting point for a slow bake in an electric oven?

Thanks!