There are many recipes for the sourdough bread. I think the way we do it is the easiest and quickest you will find around. The recipe below is how we do it and it should be seen as a guide only. You will find your own way of doing it very soon. Don’t give up if you bread won’t be perfect for the first few times. It is an evolution process which is worth trying. You don’t get such a healthy and delicious bread anywhere else. It is not much work to do it either. We used to do the bread with much more effort like kneading twice and letting it raise twice but found out that the simple way like in this recipe makes also an amazing bread so why doing it complected? Try and enjoy!
- 1 cups plain flour not bleached
- 1 cup rye four
- 2 cups wholemeal flour
- 2 teaspoon salt
- seeds to your liking, I mostly use 1 table spoon of each: sunflower, pumpkin, black sesame seeds
- around 500-600ml warm water (filtered or cooked and cooled down would be the best)
- 5-6 tablespoons of sourdough starter
1. Combine flour, salt and seeds.
2. Mix the sourdough starter and the warm water with a plastic or wooden fork or spoon in a large cup. Add the starter-water mix into the flour mix and knead in a food processor or with your hands in a bowl for about 10 minutes. IMPORTANT! The dough should be soft but still holding together. Yo will see it right at the beginning of the kneading process. Add some water if you think that the dough is too firm or flower if its too runny.
3. Move into a baking form lined with baking paper and cover with a clean kitchen towel. Keep in a warm place until the dough raised at about 1/3 more than at the beginning. This will very much depend on how warm it is. In the summertime (we live in a sub-tropical area) when we got around 30-35°C, I have it sitting for about 4-5 hours. During winter, when the temperature at home is around 22°C, it takes up to 6-7 hours.
5. Take the bread out of the oven immediately and place on a rack to cool down.
6. Wait for about one hour before cutting in!
I will add some more photos soon.
- You can replace the plain flour with the wholemeal or other depends what you like. The most important is that you watch the consistence of the dough. It has to be very soft. This is the most important part of the job as the amount of water will determine whether your bread is fluffy or hard like a stone 😀
I would love some comments after you tried this recipe 🙂