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Rustic Whole Wheat Sourdough Bread Recipe

Name: Rustic Whole Wheat Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 24 h 35 min
Yield: 8
Ingredients: 100 g Active Sourdough Starter; 300 g Strong White Bread Flour; 200 g Whole Wheat Flour; 350 ml Lukewarm Water; 10 g Salt; 15 ml Olive Oil; 30 g Mixed Seeds (e.g., sunflower, pumpkin, flaxseed)

Stashcook

This bread is like a hug from a warm kitchen. It's made with sourdough starter, whole wheat, and seeds. You mix it, let it rise, and bake it in a tin. It's crusty outside and soft inside. Perfect for sandwiches or with butter!

Ingredients

100 g Active Sourdough Starter

300 g Strong White Bread Flour

200 g Whole Wheat Flour

350 ml Lukewarm Water

10 g Salt

15 ml Olive Oil

30 g Mixed Seeds (e.g., sunflower, pumpkin, flaxseed)

Method

The night before, take your starter out of the fridge and feed it to get it bubbly and active.

In a large mixing bowl, combine the white bread flour, whole wheat flour, and lukewarm water. Stir until you have a shaggy dough. Let it rest for 1 hour.

Add the active sourdough starter and salt to the dough. Mix with wet hands until well combined.

Fold in the mixed seeds into the dough for added texture and flavor.

Transfer the dough to an oiled bowl, cover with a tea towel, and let it rise in a warm place until doubled in size, about 12 hours.

Oil a 26 x 14cm loaf tin and gently place the dough inside, trying to keep as much air in the dough as possible.

Let the dough rise in the tin for 1 hour, or until it has risen just above the rim of the tin.

Preheat the oven to 220°C / 428°F. Place the tin in the oven and bake for 15 minutes.

Reduce the oven temperature to 190°C / 374°F and bake for another 30 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the oven, take it out of the tin, and let it cool on a wire rack for at least 1 hour before slicing. Enjoy your rustic whole wheat sourdough bread!

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