Recipes: California 100% Whole Grain Sourdough Bread Savory

Tasty, Fresh, Healthy and Succulent.

California 100% Whole Grain Sourdough Bread. All of our bread is Freshly Sprouted, full of flavor, & nothing but nutritious. Angelic Bakehouse is free of milk, eggs, fish, tree nuts, peanuts, soy, & sesame. A traditional European style whole grain sourdough - delicious.

Create some people, cooking is indeed work which is quite easy. Besides they are indeed like cooking and have will cooking that is quite, they are also good in integrating each dish so that it becomes food delicious. But there are those who cannot skillfully cook, so they must search and see recipes that are simple to follow.

California 100% Whole Grain Sourdough Bread Whole grain flours are different, because they love water and recipes need more water. We love making great bread that brings you joy!. The familiar brown color of whole wheat bread comes from the bran of red wheat.

You can make California 100% Whole Grain Sourdough Bread use 4 ingredients and 11 the steps. Here guides how you cook it.

The main ingredient California 100% Whole Grain Sourdough Bread as follows:

  1. Prepare of Sourdough Starter.
  2. Provide of Flour.
  3. Provide of Water.
  4. Prepare of Salt.

White refined flour is produced when the bran (containing minerals) and the germ (containing oils and vitamins) are. I have made whole wheat sourdough in the past but never an entirely whole grain version, I typically mix in some white flour or sift out the bran, never to return. Spelt bread, slowly fermented using an active spelt sourdough starter, and baked under the right conditions will produce a loaf comparable to any artisan sourdough wheat bread. The crumb will be moist and open, the crust thin and crisp, the flavour slightly sour but with a deliciousness nuttiness not found in wheat bread.

Instructions California 100% Whole Grain Sourdough Bread

  1. Day 1 Find a plastic or glass container to build, feed, and keep your starter. Mix: • 3 tbsp of starter (Sourdough starter, or build your own with 4 tbsp of flour and 2 tbsp of water – mix and store in closed container for 12-24 hours at room temperature or until you see bubbles - then use it for this recipe) • 3 tbsp of water • 3 tbsp of flour Rest: for 12 hours The starter will become active and form bubbles, and it will smell like sourdough due to the fermentation process..
  2. Day 2 From the previous step of day 1, you are going to take only 3 tbsp of the mixture, which is your starter. Step 1 - Mix: • 3 tbsp of starter (from day 1 starter you build) • 3 tbsp of water • 3 tbsp of flour Rest: for 5 hours Step 2 - Mix: • 3 tbsp of step 1 starter. • 1 ¼ cup of flour • 1 cup of water Just mix all the ingredients and put in a closed container and let it rest at room temperature. Rest: 12 hours (overnight will be best).
  3. Day 3 This is the day that you will be making your bread (yay!). I promise that at the end, the work and patience will be all worth it. After the larger starter you build before and sit for 12 hours, you are going to do the following:.
  4. Step 1 – Mix (just to incorporate and distribute all the ingredients – do not overmix): • 2 2/8 cups of starter (almost all the starter you prepared the day before) • 8 cups of whole grain flour • 6 1/4 cups of water (ADD ONE cup at a time and if you use white flour, you will need to adjust the water)..
  5. 2 ½ tbsp of salt Rest: 45 minutes (Do not make a dough, this is just to mix the ingredients together. Rest in a closed container at room temperature) It is going to look chunky like the photo:.
  6. Step 2 – Stretch and Fold Watch the video on YouTube titled “The Stretch and Fold technique from Peter Reinhart”. Stretch and Fold only four times the dough (for each time you do it). Put the dough back to your closed container. Rest: 30 minutes.
  7. Step 3 – Stretch and Fold Follow the same produce from before Rest: 30 minutes.
  8. Step 4 – Stretch and Fold Follow the same produce from before Rest: 30 minutes.
  9. Step 5 – Divide and shape the dough, then rest right before baking • Divide the dough into 2 dough pieces. This recipe will give you two loaves of bread. You can use a rectangular bake pan for this. • Shape dough. Watch video on YouTube “Bread 101 – basic white bread shaping and baking loaf”. This will give you an idea on how to shape and pan the dough. • Let the dough rest inside the pan for 1 or 2 hours, or until it has reached the top of the bake pan..
  10. Step 6 – Bake Bake the bread at 475 F for 45 minutes, or until dark brown on top. Let the bread cool down before cutting it. Enjoy. You could add steam to your oven by adding 1 cup of hot water to your lower rack pan and removing it after 10 minutes..
  11. Enjoy..

Whole grain sourdough is not only healthier, it also makes a really good sourdough culture. Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. While I am giving you the whole wheat version, you can substitute some of the whole wheat flour with the same weight of other grains such as rye, cornmeal, maseca, and/or oatmeal. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta. I got a crumb shot of the whole wheat loaf.