Monday, 23 April 2012
HOMEMADE SOURDOUGH WHOLEMEAL BREAD
After my attempt at homemade sourdough oat bread I thought I would give it another go this time using wholemeal flour as the base. You can find the starter recipe at previous post. I found this bread to be much more successful that the oat bread. It had a much nicer flavor but was still a dense dough. This time i packed it full of seeds for extra nutrition and fiber. Again this is a no knead bread recipe so is so ridiculously easy to made. You literally put all the ingredients in a bowl and mix until combine - there you have it bread dough!
3.5C wholemeal flour
2C tepid water
2 tsp molasses sugar or 1 tsp molasses
1 tsp salt
1/2 c starter
handful sesame seeds
handful poppy seeds
(you can use a combination of any seeds you like, but please be aware that lindseed/flax seeds go rubbery in the dough)
Mix all ingredients until combined. Allow to prove in bowl for 8-12 hours. I used this recipe for rolls so u divided mixture into 6 and made balls on baking sheet. I allowed to prove for another hour. After the hour the dough spread so i folded up the corner gently and flipped it over to make a neat small bun. Bake in preheated 180C over for 30 minutes for rolls and 50-60 minutes for loaf. The loaf should sound hollow when tapped.