Homemade Sourdough Bread
Sourdough bread is very simple thing to make. The big thing about sourdough is that it doesn’t contain regular baker’s yeast. Instead, you use a sourdough starter - 'wild yeast' levain.
This sourdough bread is incredibly versatile, you can make it with walnuts, sunflower seeds, sun-dried tomatoes or whatever you like.
- Makes 1 Loaf
- sourdough starter - 200g
- water - 300g (lukewarm)
- strong white flour - 250g
- brown flour - 250g
- walnuts - 50g (chopped)
- sunflower seeds - 50g + extra for sprinkling
- salt - 1.5 tablespoon
- Place all ingredients (holding back a half of the flour) in the bowl, mix well. Gradually start adding the remaining flour until it forms a soft, slightly sticky dough.
- Cover with a clean cloth and let it rest for 10 minutes.
- Sprinkle the dough with flour. Knock back until it is not sticky anymore by adding flour. The dough will be soft and easy to work with.
- Cover with a clean cloth and let it rise in a warm place. Leave the mixture for about 3-4 hours.
- Add walnuts and sunflower seeds and knock back the dough 5 minutes.
- Grease a loaf pan with butter and sprinkle the bottom of the bran. Put the dough in the loaf pan. Cover with a clean cloth and let it rise in a warm place. Leave it for about 1 hour.
- Sprinkle with sunflower seeds and press them into the dough. Slash the top with a sharp knife and brush the water over the loaf.
- Place a roasting pan with water on the bottom shelf of the oven. This will allow steam to be created in the oven and help the bread to rise during baking.
- Preheat the oven to 220°C.
- Bake the bread 20 minutes, then reduce to 180°C and bake it 20-25 minutes until golden and well risen. If the bread turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.