Simple Whole Grain Sourdough Bread

Simple Whole Grain Sourdough Bread

Category: Sourdough bread

Ingredients
Ripe leaven (170 g flour, 170 g water) instead of French took whole grain sourdough	340 g
Flour took 150 g of white flour, 230 g whole flour 2 tbsp. l. bran, 2 tbsp. l. coarsely ground flaxseed	400 g
Salt	10 g
Oil (optional) 2 tbsp. l. olive oil	1-2 tbsp. l.
Water whole flour and bran require more water had to add about 120 g	200 g

Cooking method

• Knead the dough without salt and fat for 4 minutes. the deputy worked with a Bosch combine, it took not 4, but about 10 minutes before the dough stopped sticking to the walls and wound around the hook
• let it ferment for half an hour or an hour. Stir in the salt and oil, stirring for 4 minutes. my leaven is very young - allowed to ferment for an hour and a half
• Shape bread formed 1 large loaf the dough was very sticky and soft. Placed in a plastic proofing dish oiled and sprinkled with breadcrumbs - in a past life, a colander for washing vegetables
• Give the bread 2 hours warm defrosted in a warm oven, took out 15 minutes before the end of the proofing. I put a cast-iron brazier with a lid in the oven and heated to maximum
• Cut, brush with water and bake on a steam hearth for 25 minutes at 465F. I knocked it over on baking paper, pre-curved under the shape of a brazier. The dough was too soft and could not be cut properly.
• Baked under a lid for 30 minutes at 240C and without a lid for another 30 minutes at 220C

Note

Whole grain sourdough

The original recipe for Simple Bread from Lyudmila: 🔗

Hurray, finally a victory! This "simple" bread turned out))



Alexandra, thanks for the recipe! But I just can't figure out how to store it? I read the forum, most bakers keep bread in a linen towel, but I have it so dry! In a plastic bag, the crust softens, the hand does not rise in the refrigerator ... In general, a dilemma!

[Nastasiya]

Nastasiya, for good health

In general, whole grain breads without butter (or with a small amount) and sugar are not for long-term storage, they stale quite quickly, including with sourdough - Eric from the Breadtopia website (where I got the whole grain sourdough recipe from) warned about this

I kept it well in a ceramic brazier with a Tuscan clay lid, in which I baked bread.