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25% WHOLE GRAIN BLEND SOURDOUGH
This sourdough is made with a 25% blend of both sprouted and regular whole grains - sprouted whole wheat, spelt, and rye - for a nutritious and filling loaf of bread. Thank you to one of our pro partners, Brendan Rivison, for sharing this delicious recipe with easy to follow step-by-step directions!
25% WHOLE GRAIN BLEND SOURDOUGH Recipe
Cook time: 40 Minutes
Servings:
2 Loaves
Ingredients
- 675g Anita’s Organic All Purpose Flour
- 90g Anita’s Organic Sprouted Whole Wheat
- 90g Anita’s Organic Whole Grain Spelt
- 45g Anita’s Organic Whole Grain Rye
- 630g water
- 135g levain
- 18g salt
Instructions
OVERNIGHT – LEVAIN BUILD
- 6:30am – Mix everything together.
- 7:15am – Stretch and fold the dough.
- 8:15am – Laminate the dough.
- 4:45pm – Coil fold the dough.
- 5:45pm – Coil fold the dough again.
- 9:00pm – Divide in two and preshape the dough.
- 9:20pm – Shape into bannetons then place in fridge overnight.
THE NEXT MORNING
- 6:30am – Preheat bread pan (we use Challenger Breadware Pans) to 500F.
- 7:15am Bake @ 450 for 20 minutes (lid on) then 20 minutes with the lid off.
- Remove from oven and let cool before slicing.
