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By
Anneka ManningAbstract
Bake your own wholesome loaf of sourdough, dense with wholegrains and nutrition-packed seeds.
Standing time: 13 hours | Proving time: 7¾ — 8¾ hours | Cooling time: 1 hour
This loaf has a more dense, less ‘holey’ texture than the basic sourdough bread due to the seeds and added bran from the wholemeal flour. It’s wonderful used to make sandwiches, or toasted for breakfast, topped with avocado and tomato, or with lashings of butter or ricotta and honey. It makes two loaves or you can also make rolls using the same seeded wholemeal dough (get the recipe for the rolls here).
I love the process of setting a day aside to bake bread. This dough is folded six times (not kneaded) with rests in between. Below is a timeline to help you map out your day of baking.
Feed your sourdough starter to get it active, 4 — 8 hours
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Make levain, stand 12 hours (overnight)
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Mix levain + dough, stand 1 hour
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1st folding, prove 45 mins
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2nd folding, prove 45 mins
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3rd folding, prove 45 mins
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4th folding, prove 45 mins
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5th folding, prove 45 mins
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6th folding, prove 1 — 2 hours
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Shape into loaves, prove 3 hours
(OR prove 1-2 hours, then transfer to fridge for 12 — 14 hours)
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Bake at 240ºC for 20 mins, then 220ºC for 15 — 20 mins
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Cool (1 hour), slice, eat!
This recipe is part of our Bakeproof: Sourdough column.