Amberlyn's Weekly Whole Grain Recipe
Source of Recipe
Amberlyn
Recipe Introduction
I make sourdough breads every week. From Sourdoughs International, I
ordered their South African culture
http://www.sourdo.com/south_african_culture.html and use the recipe
that came with it, tweaked. This is a whole wheat culture and is said
to rise whole wheat better than it does white flours. The process is
easy - start the sponge in the morning, and feed 12 hours later. Next
morning at the same time, complete the dough, form loaves and let
rise; I bake somewhere around 2-3 pm - it's a great schedule for a
weekend, or any day if you are at home. This site features Ed Wood,
author of Classic Sourdoughs; his recipes have been fool-proof for me
and I highly recommend his books.
If you try to make free-form loaves with this, they will be rather
flat. I bake my mine in loaf pans that are about 4.5 by 8.25 inches.
The following recipe is great for toast:
Recipe Link: http://www.sourdo.com/south_african_culture.html 1/2 cup culture
2 1/4 cups water
6 cups total, whole wheat, whole spelt and high gluten flours, added
in this order.
2 tsp Celtic seas salt
1 T crushed rosemary
1/2 cup chopped crispy walnuts
feed culture the day before
10 a.m. Mix culture with 1 1/2 cups ww flour and 1 cup water in a
large bowl. Cover and proof for 12 hours at room temperature.
10 p.m. Add 1 cup ww flour and 1/4 cup water, and mix well. Cover &
proof 12 hours at room temperature.
10 a.m Dissolve salt in 1 cup water. Add to dough and mix well.
Reserve 1 cup high-gluten flour for board (depending on weather, you
might need more or less)
Add 2 cups whole spelt, a bit at a time, mixing or spoon kneading...
Add rosemary & nuts if desired. Add and mix in 1/2 cup high gluten bread flour.
Flour board with some of the reserved flour and turn dough out onto
the board and kneed in the remaining flour. I kneed the dough until
it feels ready - about 5-10 minutes.
Form 2 loaves and placed in lightly buttered pans. Proof until double
in bulk (2-3 hours)
Bake in preheated oven at 375 degrees for 45 minutes.
Remove from pans and cool on wire racks.
The secret to sourdough is patience. I chose the 12 hour proofs at
room temperature over the 6 hour proofs in a proofing box, just for
more intense NT flavor.
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