I've been playing around a lot in the kitchen lately. Grinding grain, making lots of good food from scratch, preserving, culturing, what fun!
I made this bread as an experiment today and it was a success. It's a little unconventional in the combination of ingredients, but it works, so here is the recipe!
Ingredients
450 grams wholemeal flour (freshly ground if possible)
50 grams rye flour
500 grams white plain flour
2 teaspoons yeast
1/4 cup sourdough starter
200ml whey, room temperature
2 teaspoons salt
2 tablespoons of honey
3 tablespoons sunflower oil
500ml warm water
Method
Place all dry ingredients in a large mixing bowl. Add sourdough starter and whey. Start up your mixer with a dough hook (or mix with wooden spoon if mixing by hand). Mix honey and oil with warm water and gradually add to mix. Continue to mix on low for 10 minutes, or mix by hand until combined and then knead for 10 minutes or until elastic.
Place dough in an oiled bowl and cover with glad wrap. Allow to double in size (usually an hour depending on the weather).
Divide dough into 2 loaves and shape either into bread tins or into rounds on a tray. If using tins, be sure to oil them or for trays, use good quality baking paper to avoid any sticking. Cover with glad wrap once again and allow to sit for another 45 minutes - 1 hour.
In the meantime, preheat oven to 250 degrees (C).
Slash tops of loaves with a sharp knife or razor blade and place in oven. Set the timer for 5 minutes.
Turn oven down to 220 deg (C) and bake for a further 30 minutes*.
Turn out and cool on wire rack.
* Due to the wholemeal flour, your loaves may brown more than you would like. If they start to brown too much, cover with a large piece of foil for the remainder of the baking time.
I made this bread as an experiment today and it was a success. It's a little unconventional in the combination of ingredients, but it works, so here is the recipe!
Whey Loaf (I decided on a simple title!)
Makes 2 loaves
Ingredients
450 grams wholemeal flour (freshly ground if possible)
50 grams rye flour
500 grams white plain flour
2 teaspoons yeast
1/4 cup sourdough starter
200ml whey, room temperature
2 teaspoons salt
2 tablespoons of honey
3 tablespoons sunflower oil
500ml warm water
Method
Place all dry ingredients in a large mixing bowl. Add sourdough starter and whey. Start up your mixer with a dough hook (or mix with wooden spoon if mixing by hand). Mix honey and oil with warm water and gradually add to mix. Continue to mix on low for 10 minutes, or mix by hand until combined and then knead for 10 minutes or until elastic.
Place dough in an oiled bowl and cover with glad wrap. Allow to double in size (usually an hour depending on the weather).
Divide dough into 2 loaves and shape either into bread tins or into rounds on a tray. If using tins, be sure to oil them or for trays, use good quality baking paper to avoid any sticking. Cover with glad wrap once again and allow to sit for another 45 minutes - 1 hour.
In the meantime, preheat oven to 250 degrees (C).
Slash tops of loaves with a sharp knife or razor blade and place in oven. Set the timer for 5 minutes.
Turn oven down to 220 deg (C) and bake for a further 30 minutes*.
Turn out and cool on wire rack.
* Due to the wholemeal flour, your loaves may brown more than you would like. If they start to brown too much, cover with a large piece of foil for the remainder of the baking time.
1 comment:
That is an interesting recipe, Kelly. Actually I have seen some other recipes with sourdough starter and yeast as well. It is great to make something that works for you isn't it? A bit like me with my sourdough experiments.
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