Sourdough Health Bread Recipe Recipe
My friend Kim is new to the sourdough world. She attended a course and was given a cup of sourdough. The recipe base she uses is nothing like what I am used to. I have a jar of sourdough in my fridge and each week I take out half a cup and feed it with a quarter cup of bread flour and water. This is the method Celia taught me when she sent me my starter. Kim’s method is to take the cup of sourdough, feed it and then remove a cup before making her bread. This works quite well if you don’t want any leftovers. I always have some fed sourdough left over – I bake a cake and a loaf of bread each weekend and some weekends I make rolls. Kim was not happy with the results she was getting from her bread and so she sent me the recipe. I made it exactly as she would the first time around and I must say that the result was not perfect. Three attempts later and we have a great loaf of bread that will last us the week for workday lunches.
What nuts and seeds do you like in your health loaf?
Sourdough Health Bread Recipe
Adapted from a recipe given to me by Kim
Ingredients:
To feed your starter
- 100g sourdough
- 300g white bread flour
- 500mls water
- For the health bread
- Remove 100g of the fed starter – you can use this for your next loaf
- 10g olive oil
- 20g honey
- 3g salt
- 320g wholemeal bread flour
- 5g caraway seeds
- 20g sunflower seeds
Method:
To feed your starter
Mix in a large bowl and cover with cling film
Leave to stand overnight
For the health bread
Spray a bread tin using spray and cook (or something similar)
Add the olive oil, honey, salt, flour and seeds to the fed starter
Mix together until all the ingredients are incorporated
Place the dough into the bread tin
Oil your fingers slightly and flatten the dough as much as possible
Cover the tin with some lightly oiled cling film and leave to prove until the dough touches the cling film
Preheat the oven to 200°Celsius
Remove the cling film and spray the top of the loaf with water
Bake for 20 minutes and then reduce the heat to 180°Celsius and bake for another hour
Turn out and leave to cool on a wire rack before slicing
2.2
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.