Rustic Whole Wheat Bread with Sourdough Starter
This recipe is fast to make and as an optional twist, there is 70 grams of sourdough starter in it to give it some additional flavour. The recipe was inspired by Emile Henry and is made in their ceramic large loaf baker with lid. These ceramic pans simulate a steam oven when baking bread with a beautiful crust.
Flavours: Deep yeasty flavour with freshly milled whole wheat flour and a touch of rye with roasted pumpkin seeds give it crunch.
Benefits: Using no oil and part whole wheat bread flour means a high protein, high fibre bread with the added bonus of potassium, folate, selenium and manganese. These help with healthy nerves and bones and natural blood pressure regulation.
Yield: 1 large loaf, 2 ¾ pounds (1250 g)
Total Time: 2 ½ hours
Equipment: mixing bowls, shower cap or plastic wrap, whisk, large loaf pan, bakers scale, parchment paper, lame, baking thermometre
5 ½ cups (700 g) whole wheat bread flour
2 ½ cups (300 g) unbleached all-purpose white flour
1 ½ Tbsp (15 g) high mineral salt
1 Tbsp (10 g) active dry yeast
1/3 cup (75 g) sourdough starter (I use rye starter)
2 ½ cups (570 g) warm filtered water 100°F (40°C)
Pour yeast into warm water in a mixing bowl and let sit for 5 minutes until it ‘blooms’.
Whisk the flours and salt together in a large mixing bowl. Add the yeast water mixture into the bowl with the flours and knead together to form a smooth ball of dough.
Cover with shower cap or plastic wrap at room temperature for 30 minutes. If you are baking during colder times of year, place covered bowl in a cold microwave or oven to keep dough at a higher temperature.
Place parchment paper large enough to cover the entire interior of the loaf pan and lap over the edges slightly.
Knead the bread again to release some of the air bubbles. Shape the dough into a cylinder the approximate length of the loaf pan and place dough into loaf pan and cover for 60 minutes for the second rise.
Preheat oven to 475°F (240°C).
Brush the top of the loaf with flour and use a lame to score diagonal lines on the top of the loaf.
Place lid on loaf pan and place into oven. Bake for 45 minutes or until top is golden brown. Internal temperature should be 195°-200°F (91°-93°C). Leave to cool for 10 minutes out of the oven before removing from pan. Be sure that the bread has not stuck to the inside of the pan before trying to remove from the pan. Insert a dull knife around the edge of the pan to loosen bread if need be before removing it so it does not tear.