Have you ever wanted to bake your own everyday bread that is easy to bake, healthy and deliecious? Here it is, at least I think so. The only “difficult” part of this recipe is that you need a sourdough starter but if you get one once you only need to feed before making the dough.
You can make a sourdough starter by mixing 50grams of whole wheat flour together with 50grams of water in jar and let it sit at room temperature for 2 days with a cloth covering it. On day 3 you take 25grams of that flour mixture and mix it in a new jar with 25 grams of water and the same amount of flour. Repeat that the next two days until the sourdough becomes a bit bubbely and smells a little sour. ( you can always use the old sourdough in cakes or pancakes so you don`t need to toss it).
When your sourdough is ready you can mix about 1 tablespoon with 30 grams of whole wheat flour and 45 grams of rye flour and 75 grams of water in a jar and let it sit for one day. That is the sourdough you will use for your bread.
(If you already have a sourdough starter you can just use that one and only do the last preparing step) —Helle
Whole wheat flour
Sugar beet molasses
In This Recipe
First combine sourdough, water, linseeds, sunflower seed, crashed rye and crashed wheat in a big bowl and leave it covered with a lid over night at room temperature.
The next day you add the remaining ingredients. You may need a bit more water. The dough should be firm and not to sticky but well combined.
Put the dough into a lightly greased loaf pan and let it sit for another 2-4 hours. Then bake it at 180°C for about 1 hour. (If you tap on the bottom it should sound hollow)
You can keep the bread in a bag or freeze it if you can`t eat it all at once.