This is an awesome loaf of bread! If you’re looking for a
seedy whole grain, soft sandwich bread with a wonderful, sweet nutty flavor,
this is your bread! And it is sourdough
to boot. It doesn’t get much better!
Note: This recipe is most easily made with a
heavy-duty stand mixer.
Sponge
3 1/2 cups Whole Wheat Flour (403 grams)
1/2 cup organic raw Honey
1 cup Sourdough Starter – freshly raised to double its size
– fed 6 to 10 hours earlier
3 cups Warm Water
2 TBS Molasses
2 TBS Coconut oil
1-2 Eggs
Optional: 1 cup of Seed mix (sesame – black, white, brown,
flax, sunflower, poppy – equal parts)
Optional: 1/2 tsp Cinnamon powder
Dough
3 1/2 to 4 cups Whole Wheat Flour (403 grams) or more as
needed for a slightly sticky dough
1/4 cup Vital Wheat Gluten (30 grams)
2 TBS Dough Enhancer
1 TBS Sea Salt
1/4 cup Seed mix to Roll loaves in before final rise and
baking (optional)
1. Sponge: In bowl of stand mixer fitted with the paddle
attachment, combine 3 1/2 cups whole wheat flour, honey and sourdough starter,
mixing until combined. Add the water, molasses, seeds and oil to the flour,
mixing until incorporated. Mix by hand or beat dough for 3-5 minutes on low.
Cover bowl and set aside for one hour.
2. Dough: Add the remaining flour, gluten, dough enhancer
and salt to the sponge, beating until well mixed. If dough is too dry, you can
add another tablespoon or two of water. Using the dough hook, if possible, beat
the dough on for 10 to 15 minutes, until a windowpane develops. You should have
a nice, smooth dough.
3. Cover and let dough ferment, rise and do it’s sourdough
magic for 8 to 12 hours. It should
easily have doubled in size.
4. Cut the dough into two equal pieces, roll in seed mix to
cover the entire loaf. Place shaped dough into greased pans. Cut a slit or two
into the dough with a serrated blade or razor. Cover with a slightly damp towel
and set it aside for it’s final rise. Let proof about 60 to 90 minutes to
double in size. Preheat oven to 375°F while bread is rising. Lately we've found that 325°F is working better for us, slower & longer.
5. Bake loaves in preheated oven for 40 to 55 minutes, or
until cooking thermometer probe reads 196°F.
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