Rustic Sprouted Wheat Sourdough Bread
Rustic Sprouted Wheat Sourdough Bread has a crisp, chewy crust and a soft moist crumb. It makes a delicious side dish and great deli sandwiches!
I'm sure we could enjoy this bread with some leftover roast turkey and cranberry sauce this Thanksgiving. It would make a really nice flavor combination.
How to make sprouted wheat sourdough bread:
After a brief blending of the dry ingredients, I add the sourdough starter all at once. My starter is about the consistency of pancake batter and I've usually fed it either the night before or a few hours before starting a bread recipe.
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Start the mixer running on low after adding the starter and slowly drizzle in the warm water up to one cup. If the dough has not come together add one tablespoon of warm water at a time, allowing time for the added water to fully mix in, until the dough comes away from the sides of the mixing bowl as illustrated above.
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Once your dough has come together, continue to mix for 6-8 more minutes on low. The dough should be very sticky.
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Scrape the dough into a bowl with 2 teaspoons of olive oil and carefully fold it into a ball with a spatula until all sides are lightly coated with the oil.
Cover with plastic wrap and leave the dough to rise in a warm place until doubled. (60-90 minutes)
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After the dough has risen, move the dough onto a floured board, knead 4-5 times and reform into a ball. Place the ball of dough into a well floured banneton or alternatively, into a bowl lined with a thin cotton towel that has been well floured.
Cover with the banneton cover or a piece of plastic wrap sprayed with oil and allow the dough to rise once more in a warm place until doubled (30-45 minutes)
Begin heating a Dutch oven with the lid on inside of your oven to 450 degrees.
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When the dough has risen, gently roll the dough out of the banneton onto a piece of parchment paper that has been sprinkled with polenta, cornmeal or semolina flour and score as desired.
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This dough is exceptionally moist so it will begin to spread as soon as it's turned out onto the flat parchment paper. This means I work quite quickly to get the bread from the banneton and into the oven.
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It will also begin to crack in the weakest surface areas showing you where the bread will naturally be expanding while baking. I follow the lead of the bread with this loaf and try to enhance the pattern that is naturally appearing on the bread.
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I remove the Dutch Oven from the oven before removing the bread from the banneton so that it's ready and waiting to receive the newly formed loaf as soon as it's scored.
This is a great recipe for a next level bread baker looking to improve their skills as the hydration of the dough is much higher than other dough recipes I usually make.
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I do think this is one of my new favorite bread recipes so I may have to expand on this method and the use of sprouted wheat flour with other flavors.
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What do you think? Would you give this a try?
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Happy Baking!
~Melisa
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If you enjoyed this post you might like these!
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Everyday Sourdough Bread
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Seeded Sourdough Sandwich Bread
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Sourdough Pull-Apart Rolls
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Best Sourdough Pizza Crust
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Greek Yogurt Bread
Rustic Sprouted Wheat Sourdough Bread
Ingredients
2 cups all purpose flour
3/4 cup bread flour
3/4 cup sprouted wheat flour
1 1/2 teaspoons active dry yeast
1 1/2 teaspoon salt
1 cup sourdough starter
1- 1 1/4 cups warm water
2 teaspoons olive oil
Method
Add all of the dry ingredients to a mixer and mix on low speed just to combine, then add the sourdough starter and begin mixing on low speed.
With the mixer running on low speed slowly add the warm water up to one cup until the dough begins to pull away from the sides of the bowl as shown above. If the dough has not fully combined, add warm water one tablespoon at a time until it does. Be sure to give it time to mix in before each addition. If the dough becomes too wet add a little more all purpose flour until it comes together.
Once your dough has come together, continue to mix for 6-8 more minutes on low. The dough should be very sticky.
Scrape the dough into a bowl with 2 teaspoons of olive oil and carefully fold it into a ball with a spatula until all sides are lightly coated with the oil.
Cover with plastic wrap and leave the dough to rise in a warm place until doubled. (60-90 minutes)
After the dough has risen, move the dough onto a floured board, knead 4-5 times and reform into a ball.
Place the ball of dough into a well floured banneton or alternatively, into a bowl lined with a thin cotton towel that has been well floured.
Cover with the banneton cover or a piece of plastic wrap sprayed with oil and allow the dough to rise once more in a warm place until doubled (30-45 minutes)
Begin heating a Dutch oven with the lid on inside of your oven to 450 degrees.
When the dough has risen, gently roll the dough out onto a piece of parchment paper that has been sprinkled with polenta, cornmeal or semolina flour and score as desired.
Carefully remove the Dutch oven from the 450 degree oven. Remove the lid and lift the bread using the parchment paper and place it inside the hot dutch oven, paper and all. Replace the lid and place the dutch oven back into the hot oven.
Bake 30 minutes with the lid on then remove the lid and bake 10 more minutes.
Carefully lift the bread out of the dutch oven and onto a bread board to cool using the parchment paper.
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Be sure to let it cool completely before slicing.