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Whole Grain Sourdough Bread - Part 1

breadtopia's picture
No knead bread baking is great thing for many reasons. It makes to love the great flavor & with the added benefits of supplying the high percentage of wholegrain.
  Whole wheat flour 2 Cup (32 tbs)
  Olive oil 1
  Starter 1 Cup (16 tbs)
  Water 1 1⁄4 Cup (20 tbs)
  Spelt flour 170 Gram
  Flour 85 Gram
  Salt 13 Gram
  All purpose flour 250 Gram

Dissolve starter in water, stir well.
In a bowl, combine whole wheat flour, and starter-water mix.
Whisk them well.
Cover with a plastic, let rise for 12 hours.
Transfer the dough to a large bowl.
Add water, mix well.
Add spelt flour, mix well.
Add rye flour, salt, and all-purpose flour.
With a dough whisk, mix them well.
On a clean flour surface, Knead the dough for 1o minutes.
Spray olive oil in a mixing bowl.
Put the dough in the bowl, cover with a plastic.
Put it in a refrigerator for 24 hours.

Recipe Summary

Difficulty Level: 
If you plan to bake bread this holiday season, you won't go wrong with this whole grain bread recipe. This sourdough bread follows the traditional recipe style and doesn't involve more than 10 minutes of baking. High on flavor and texture, this bread comes with an added bonus of being high on the goodness of whole grain. A must have.

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aparna.priya's picture
Whole Grain Sourdough Bread - Part 1 Recipe Video