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SPROUTED WHOLE WHEAT SOURDOUGH BREAD
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One of our favourite bread recipes here at Anita’s Organic is this Sprouted Whole Wheat Sourdough recipe. Made from a blend of our All Purpose White Flour and Sprouted Whole Wheat Flour. This recipe takes 3 days to ferment so plan ahead and enjoy!
SPROUTED WHOLE WHEAT SOURDOUGH BREAD Recipe
Prep time:
10-23 Minutes
Cook time: 45 Minutes
Servings:
2 Loaves
Ingredients
DAY 1 INGREDIENTS
- 80g Anita’s Unbleached White Flour
- 55g Anita’s Sprouted Whole Wheat Flour
- 75g sourdough starter
- 165ml water
DAY 2 INGREDIENTS
- 300g Anita’s Unbleached White Flour
- 300g Anita’s Sprouted Whole Wheat Flour
- 320ml water
- 12g salt
Instructions
DAY 1
- Combine the white flour, sprouted whole wheat flour, starter and water and knead it to a smooth dough (approx. 2 - 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 - 20 hours.
DAY 2
- Add the remaining ingredients and knead the dough for approx. 8-20 min or until gluten is developed to its maximum
- Allow to rest and ferment for 2 hours, gently folding after one hour
- After 2 hours of fermentation, scale the dough, give it its final shape and retard it overnight in the fridge (well wrapped to prevent it from drying out)
DAY 3
- Remove the dough from the fridge, allow it to come back to room temperature (1-2 hr) and proof until double volume
- Slash and bake at 425F for 45 min
In This Recipe
About The Author
Anita's Organic Mill
Anita's Organic Mill is a Canadian based organic mill specializing in high quality always organic flours, grains and cereals. Anita's believes that baking has the power to disconnect us from the hustle, and reconnect us with one another.
