Artisan Whole Grain Sourdough Recipe

Artisan Whole Grain Sourdough Recipe

Adapted by Leona Scanlan

Feed your sourdough starter yeast ~once per week (stir it up, keep it in the fridge with a lid on):

• • ½ cup whole wheat flour

  • ½ cup water

• Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 2 days

Yield: 1 Loaf

Requires: Cast-iron Dutch oven or equivalent baking dish

Ingredients

½ cup sourdough starter

2 cups whole wheat flour

7/8 cup rye flour

2 cups white bread flour

a tad over 1 ¾ cups spelt flour

1 tbsp. salt

Evening of Day 1

In large bowl, mix together:

• 7/8 cup (7 oz. or 200 grams) water

• ½ cup (4 oz. or 120 grams) sourdough starter

• 2 cups (8 1/3 oz. or 236 grams) whole wheat flour

Let sit at room temperature for 12 hours (overnight)

Morning of Day 2

Add to the mix:

• ~1 ¼ cup (9 2/3 oz. or 274 grams) water

• 7/8 cup (3 oz. or 85 grams) rye flour

• 2 cups (8 ¾ oz. or 250 grams) white bread flour

• a tad over 1 ¾ cups (6 oz. or 170 grams) spelt flour

• 1 tbsp. (18 grams) salt

You can knead in the bowl with your hands, or used a rubber spatula, or turn onto the counter and knead on flour. Let sit at room temperature for 12 hours OR in the fridge for 24 hours

Evening of Day 2

• Form a round loaf (boule) and let sit out on counter (ferment) in the baking dish (cast-iron Dutch oven) for 2 hours if the bread was at room temperature or 5 hours if the bread was in the fridge.

• Bake at 425F for 40 minutes with lid on

• Remove lid and bake an additional 15 minutes

Alterations:

• Change the flour mixtures, add less salt, or substitute other flours for the rye and spelt.

• Try 8-1-1 incubation periods: Incubate the first mix at room temp 8 hours, add the second round of flours with yeast (0.5 g or 1 packet, I think) and incubate at room temp for 1 hour, form boule and incubate in pan for 1 hour, then bake. This is not as sour.