Healthy Whole Wheat Sourdough Bread

Category: Sourdough bread
Kitchen: Russian
Healthy Whole Wheat Sourdough Bread

Ingredients

Wheat flour (premium grade or 1 grade) 45 grams
Whole grain wheat flour 350 grams
Refreshed whole grain wheat sourdough (starter) 10 grams
Water OK. 290 grams
Flax seed 30 grams
Salt 8 grams

Cooking method

  • This bread takes a long time to cook. But this is its benefit and delicate nutty taste.
  • 1. First, take a grain of wheat and fill it with water overnight. In the morning we drain the water, rinse and let it stand for several hours so that the sprouts hatch. Why is this done. Firstly, phytic acid is released during grain fermentation (quite a lot has been written about it recently), secondly, sugars are released, which have a positive effect on the taste of bread, and, thirdly, bread also benefits significantly in taste and color. from this manipulation. After we dry the grain, I did it in a dehydrator.
  • Healthy Whole Wheat Sourdough Bread
  • 2. Grind the grain
  • Healthy Whole Wheat Sourdough Bread
  • 3. Sourdough:
  • 10 grams refreshed wheat sourdough
  • 20 grams of water
  • 20 grams of premium or first grade wheat flour
  • I take a little starter culture, as this minimizes the leavening acidity in the dough. Let the sourdough rise for 3-4 hours.
  • 4. Welding:
  • 25 grams of premium or first grade wheat flour
  • 75 grams of boiling water
  • After brewing flour with boiling water, the mass should be cooled a little, then create conditions close to a temperature of 60-63 degrees for 2-3 hours for sugaring. These conditions are also supported by the dehydrator.
  • Healthy Whole Wheat Sourdough Bread
  • 5. Dough:
  • Mix leaven and tea leaves, leave for 4-6 hours
  • Healthy Whole Wheat Sourdough Bread
  • 6. Dough:
  • All dough
  • 350 grams of whole grain wheat flour, freshly ground
  • 180-200 grams of water
  • Knead everything for 10 minutes in a kneader, or thoroughly by hand.
  • 8 grams of salt and 30 grams of flax (you can pre-soak in water for 4 hours, or heat in the oven) add at the very end of the batch.
  • The dough will rise slowly over 4-6 hours.
  • 7. Proofing:
  • Round off the finished adze. Give it the desired shape. In my case, I tried to make a hat :)
  • I like the proofing in the refrigerator. For an hour the bread is kept warm, the rest in the refrigerator overnight.
  • Healthy Whole Wheat Sourdough Bread
  • In the morning we take out the bread from the refrigerator, let it warm up. At this time, preheat the oven.
  • Healthy Whole Wheat Sourdough Bread
  • 8. Baking:
  • Be sure to bake with steam, I bake 15 minutes under a hood with an oven preheated to 230 degrees, then at 200 degrees without a lid for 25-30 minutes.
  • Healthy Whole Wheat Sourdough Bread
  • Healthy Whole Wheat Sourdough Bread


Nikusya
Olesya, Gorgeous bread! Interesting molding! It is immediately clear that it was not the "young baker" who baked.
With the debut of Olesya!
Tumanchik
beautiful bread and description! Thank you so much
MariS
ABOUT! What a handsome man! : girl_love: I seem to be the first in line for a piece ?! Olesya, bravo!

No, Tumanchik is already ahead ...
Tumanchik
Quote: MariS
No, Tumanchik is already ahead ...
Nikusya
Where?
Gala
ABOUT! How thorough. And the bread is beautiful.
Olesya Doronina
Thank you for so many kind words :) Very nice! So far I've just read this forum, now I'm competing
Albina
Olesya, wonderful bread and a master class
Tumanchik
Quote: Olesya Doronina
So far I've just read this forum, now I'm competing:
I consider it worthy!
Loksa
What is your mill? Very interesting bread, thank you !!!
Olesya Doronina
I have a Hawos Oktagon II mill. An excellent machine, only the children are afraid of it :) I now don't buy cereals with it, such as wheat, barley, etc. I grind whole grains into grains and cook them.
ang-kay
With a start!
Loksa
Olesya Doronina, Thank you! I'll go read about them.
Anna in the Forest
Olesya, what good-quality bread you have! Authoritative! Thank you!
Olesya Doronina
Thank you for your attention
Evlad
Olesya, thanks for the recipe. Please explain the sixth point - is this proofing? 4 = 6 hours? Where should the dough stand at this time? At what temperature? And then AFTER THIS what? Proofing again? In the fridge now?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers