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Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sourdough wholemeal loaf 🍞🐾. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sourdough Wholemeal Loaf 🍞🐾 is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Sourdough Wholemeal Loaf 🍞🐾 is something that I’ve loved my entire life. They’re nice and they look fantastic.
Try making our easy sourdough loaf and fill your home with a gorgeous aroma as it bakes. You need to have a sourdough starter which you can make yourself. The truth is that you barely spend any time on it yourself - the wild yeast is doing all the work for you.
To get started with this particular recipe, we have to first prepare a few components. You can cook sourdough wholemeal loaf 🍞🐾 using 6 ingredients and 6 steps. Here is how you cook it.
Active ingredients of Sourdough Wholemeal Loaf 🍞🐾:
- Make ready 520 g Wholemeal Flour
- Prepare 180 g Sourdough Starter
- Get 3 Tbsp Olive Oil
- Make ready 150 Ml Water (you might need a little more or less)
- Take 3 Tsp Salt
- Make ready 5-6 Ice Cubes
Whole wheat sourdough must be even better and more nutritious than white. wholemeal sourdough loaf. I let the dough prove overnight. The resultant loaf had a good 'spelt' flavour, with a nice soft and light crumb and a crisp crust that was neither hard nor. The loaf has a hint of honey, making it ideal for a sweet or savoury breakfast.
To Make Sourdough Wholemeal Loaf 🍞🐾:
- Combine the flour and water in a large bowl to make a rough, just combined dough. Add the water bit by bit, to make sure you don't add too much and the dough gets too wet. Cover, and leave to sit for 30 minutes- 1 hour.
- Add the sourdough starter and oil. First stir into the dough with a wooden spoon then tip out onto an oiled surface and knead for 10 minutes until it is smooth and elastic. You should be able to judge how wet the dough is here, and can add some more water if needs be.
- Form the dough into a ball and place in an oiled bowl. Leave to sit in a warm spot for 4-6 hours (until doubled in size.)
- Tip the dough out onto a floured surface and knock it back, folding it in on itself. Add the salt. Form the dough into a ball, you do this by scooping the underside of the dough onto the top with 2 fingers. Repeat at a 45 degree angle and repeat around the dough about 3 times. Flip the dough and you should have a nice ball-shape (tucking all the folds you have made in the bottom). Make sure the counter is well-floured, so the dough doesn't stick when flipped.
- Line a round cake-tin and place the dough onto it. Leave to proof for another 6 hours or overnight.
- Turn on the oven to 160 Degrees. In the bottom place a baking tray with the ice (this is to create steam to soften the crust.) Bake the dough for 35-45 minutes. For the last 10 minutes remove the cake-tin.
This loaf has a more dense, less 'holey' texture than the basic sourdough bread due to the seeds and added bran from the wholemeal flour. Try making our easy sourdough loaf and fill your home with a gorgeous aroma as it bakes. You need to have a sourdough starter which you can make yourself. All it takes to make it look really attractive is a couple of slashes after the proofing stage. Bear in mind that different brands of wholemeal/wholewheat flour will require different amounts of water when making this loaf.
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