Farmhouse Rustic Sourdough with a Twist

Hello Everyone, well not surprising, I’m at it again making some delicious bread.

There is just something so satisfying to me, being able to feed our family with some lovely home fermented bread. The fresh bread baking smell is an added bonus, plus the knowledge of what is in it and that I made it with my own two hands!

Sourdough is a very forgiving bread for those of us with uncertain time-frames. I’ve accidentally left my Farmhouse Sourdough Bread for all morning without touching it, and though the results were not as good as if I were diligently caring for it, it still produced two lovely loaves that we all gobbled up.

This one, on the other hand is still forgiving in its own way, but certainly can’t be neglected as much as my other one. This is due to the fact it contains more enzyme action, which increases the speed the yeast grows at (more yummy things to eat) so it’s easier for this one to go “past its prime”. Nevertheless, it is allowable here and there an hour or so if other activities are demanding your attention…like a 7 month old baby!

This one I made the other day and already is a favourite. I think from now on, I’ll be making this one as our staple bread…its great for sandwiches and toast, still lasting for the 3 or so days without staling. The flavour is perfection, so it really is a win win due to the fact that flavour and nutrition are in a beautiful pairing here.

Farmhouse Rustic Sourdough with a Twist

Ingredients:

800g Warm Water
200g Levain
800g Organic White Flour
200g Organic Whole Wheat Flour
25g Fine Sea Salt
20g Mollasses
50g Flax Seeds
30g Sesame Seeds
100g Hot Water

Directions:

Combine the first two ingredients in a large bowl. Add to this, the next two (flours) and stir well to moisten and combine. Cover with a towel and set aside.

In a small bowl, combine the next 5 ingredients, mix well by stirring. Let sit, stirring occasionally, until just warm. This can be for about 1 hour.

After the inclusions are cooled to warm, add into the large bowl of dough and fold well to incorporate. After this, wait 30 minutes between each fold. Takes about 3 more folds or so, the dough will let you know.

Divide this into two, pre-shape into rectangular loaves. After a 10 minute rest, do the final shape and pop into two loaf pans buttered and dusted with flour. Cover with a towel, and let rise about 3-4 hours, or until proofed.

Bake in a 375 Degrees Fahrenheit oven for approx. 40 minutes.
Let cool 5 minutes in the pan, then remove and let cool on a wire rack.

Enjoy!

If you would like to see more detailed instructions…please check out our original Farmhouse Sourdough Bread.

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