Whole Grain Sourdough Bread Recipe by Lavender
Whole Grain Sourdough Bread Cooking Instructions 6 hours 1 Activate the starter by mixing the sourdough starter with 1 tablespoon of bread flour and 1 tablespoon of warm water. Let it rise and become active for about 3 hours. Initially, the starter will be very still with few air bubbles. After 3 hours, it should rise about 1 cm with many bubbles. Occasionally, you might see it 'breathing', which is a good sign. (*) 2 At this point, pour water into a bowl, add the starter (*), and if it floats, the bread will rise well. Mix this starter with 250 g of whole wheat flour (or bread flour) and let it double in size. (It took me 2.5 hours). 3 Mix all the ingredients from section B, except the nuts, with the doubled levain in a mixer until the ingredients are well combined, smooth, and elastic, then add the nuts and mix well. 4 Cover the mixing bowl with a kitchen towel and let the dough rise for 1 hour. 5 Divide the dough, roll it out, and place it in a bread pan or loaf pan. Cover with plastic wrap and let the dough rise until nearly full in the pan. It took me 3 hours. 6 Preheat the oven to 480°F. Brush milk on the surface of the bread. Bake for the first 15 minutes, then reduce the temperature to 355°F and bake until the bread is done. 7 Cool the bread and slice it! 8 Enjoy the bread with a glass of milk to start an energetic day! 1 Activate the starter by mixing the sourdough starter with 1 tablespoon of bread flour and 1 tablespoon of warm water. Let it rise and become active for about 3 hours. Initially, the starter will be very still with few air bubbles. After 3 hours, it should rise about 1 cm with many bubbles. Occasionally, you might see it 'breathing', which is a good sign. (*) 1 Activate the starter by mixing the sourdough starter with 1 tablespoon of bread flour and 1 tablespoon of warm water. Let it rise and become active for about 3 hours. Initially, the starter will be very still with few air bubbles. After 3 hours, it should rise about 1 cm with many bubbles. Occasionally, you might see it 'breathing', which is a good sign. (*) 2 At this point, pour water into a bowl, add the starter (*), and if it floats, the bread will rise well. Mix this starter with 250 g of whole wheat flour (or bread flour) and let it double in size. (It took me 2.5 hours). 2 At this point, pour water into a bowl, add the starter (*), and if it floats, the bread will rise well. Mix this starter with 250 g of whole wheat flour (or bread flour) and let it double in size. (It took me 2.5 hours). 3 Mix all the ingredients from section B, except the nuts, with the doubled levain in a mixer until the ingredients are well combined, smooth, and elastic, then add the nuts and mix well. 3 Mix all the ingredients from section B, except the nuts, with the doubled levain in a mixer until the ingredients are well combined, smooth, and elastic, then add the nuts and mix well. 4 Cover the mixing bowl with a kitchen towel and let the dough rise for 1 hour. 4 Cover the mixing bowl with a kitchen towel and let the dough rise for 1 hour. 5 Divide the dough, roll it out, and place it in a bread pan or loaf pan. Cover with plastic wrap and let the dough rise until nearly full in the pan. It took me 3 hours. 5 Divide the dough, roll it out, and place it in a bread pan or loaf pan. Cover with plastic wrap and let the dough rise until nearly full in the pan. It took me 3 hours. 6 Preheat the oven to 480°F. Brush milk on the surface of the bread. Bake for the first 15 minutes, then reduce the temperature to 355°F and bake until the bread is done. 6 Preheat the oven to 480°F. Brush milk on the surface of the bread. Bake for the first 15 minutes, then reduce the temperature to 355°F and bake until the bread is done. 7 Cool the bread and slice it! 7 Cool the bread and slice it! 8 Enjoy the bread with a glass of milk to start an energetic day! 8 Enjoy the bread with a glass of milk to start an energetic day! 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