You are here

Whole Grain Sourdough Bread - Part 2

breadtopia's picture
The longer, slower proofing times really help bring out maximum flavor in the grains.
  Whole wheat flour 2 Cup (32 tbs)
  Starter 1 Cup (16 tbs)
  Water 1 1⁄4 Cup (20 tbs)
  Spelt flour 170 Gram
  Rye flour 85 Gram
  Salt 13 Gram
  All purpose flour 250 Gram

Remove the dough from the refrigerator.
Remove it from the mixing bowl.
Shape the dough into a ball.
Apply pressure downward.
In a basket, sprinkle regular flour, and rice flour.
Place dough in the basket upside down position.
Sprinkle with flour on top of the dough.
Cover for 5 hours.
Place the dough in a oven safe pan, cover with a lid.
Preheat oven to 485 degrees F.
Place the dough in the oven for 45 minutes.
Remove the lid after 30 minutes, bake for another 15 minutes.
Put the bread on a wire rack, let it cool.
Slice your bread, enjoy.

Recipe Summary

Difficulty Level: 
Good bread begins with a good dough. In this recipe video, the chef tells you how you can bake sourdough bread to perfection using the dough. Just follow the instructions properly and you will know what a cinch breaking a whole grain bread is. Try it to know it.

Rate It

Your rating: None
Average: 3.7 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 424 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 827.2 mg34.5%

Total Carbohydrates 87 g29%

Dietary Fiber 10.4 g41.5%

Sugars 1.1 g

Protein 15 g30.3%

Vitamin A 0.1% Vitamin C 0.1%

Calcium 3.5% Iron 28.3%

*Based on a 2000 Calorie diet

Whole Grain Sourdough Bread - Part 2 Recipe Video