25% WHOLE GRAIN BLEND SOURDOUGH
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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.
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.
