Whole Grain Sourdough Bread with Homemade Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 6 hrs 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sourdough: (basic approach)
- 1 pack dry yeast
- 300 ml water, lukewarm
- 2 teaspoons honey
- 300 grams flour
For the dough: (pre-dough)
- 500 g whole wheat flour or whole wheat meal
- 150 ml sourdough, basic batch
- 450 ml water, lukewarm
For the second dough:
- 150 ml sourdough (basic recipe)
- 500 g wholemeal rye flour
- 3 teaspoons salt
- Spice (s), (anise, fennel, rosemary or combinations thereof)
- water, lukewarm
Print Recipe
Pin Recipe Instructions
- Basic approach:
- Before the actual dough can be made, a basic approach must be made 5 days in advance. Mix 1 packet of dry yeast with 300 ml of lukewarm water, 2 teaspoons of honey and 300 g of flour. Let ferment for 5 days and then further process or store longer in the refrigerator.
- The evening before (pre-dough):
- First slowly mix whole wheat flour / meal, water and base mixture, then stir thoroughly. Cover and let stand draft-free and warm overnight.
- In the morning (for the second dough):
- Skim off 150 ml of the basic batch for new bread. Add salt and spices as well as wholemeal rye flour and enough lukewarm water to knead the dough well and knead well. You can form 2 loaves or use a large bread pan. Let go for 2 hours.
- Brush the surface with water, bake at 190 ° for about 1 hour, brushing with water occasionally in between.
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