Sourdough Bread Recipe

October 22, 2017

Hope you've enjoyed to make your own sourdough starter? Was it easy or did you find it tricky?

 

Here now one recipe to use the starter in.

I like a rye-mixed bread best, but you can play around with this basic recipe and find your own favourite version ;)

 

 

 

You need the following ingredients for one medium sized loaf: 

  • 150g sourdough starter 

  • 150g rolled oats

  • 150g rye flour ( I use wholemeal, but that's a taste preference)

  • 150g strong white flour

  • 1 teaspoon salt

  • 1/2 teaspoon of pimento/allspice

  • 30g fresh yeast

  • 185ml lukewarm water

 

 

What to do:

 

Mix the three different dry flours with the salt and allspice.

 

Add the fresh yeast into the sourdough starter and gently stir in the water to make a smooth paste-like dough.

 

Combine the two mixtures and knead for a good 5 minutes by hand or 2 minutes with your kitchen machine until it forms a homogeneous dough.

 

Leave to prove at room temperature for 2 hours (should double in size).

Transfer into the fridge over night (covered) and then knead again (same as above) the next morning.

 

Form a loaf of your choice (round, square, rolls, etc. - get creative!), place on a baking tray covered with baking parchment and leave to prove again in a warm environment for another 2 hours - again should get significantly bigger in size. 

 

Pre-heat your oven to 220 degrees and put a bowl of water in the bottom - helps to make the bread moist through the steam that'll develop in the oven.

 

Bake at this high temperature for 10 minutes, then lower to 180 degrees for another 45-60 minutes.

 

You know your bread is ready when you knock on the bottom of it - if it sounds hollow, it's done.

 

 

I like to add in seeds, nuts, a dash of olive oil, dried tomatoes, depending on what I want the bread for. 

 

 

 

And I love the smell of my house when it's baking and the first slice usually can't wait till it's cooled down fully! 

 

 

You can freeze the finished loaf for up to 2 months, provided you've not sliced it.

 

 

 

Get baking everyone and enjoy your very own bread, just the way YOU like it!

 

 

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