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SPROUTED WHOLE WHEAT SOURDOUGH BREAD
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
