Wholesome Whole Grain Sourdough Bread

Incredibly tasty, aromatic and very homemade, craft! Whole grain sourdough bread without yeast is an excellent substitute for yeast bread. It simply cannot be compared with what is sold on store shelves! Once you try it, you won’t want to change it for any other.
cook time: 4h
Miles Denholm
Wholesome Whole Grain Sourdough Bread

Nutrition Facts (per serving)

207
Calories
1g
Fat
38g
Carbs
7g
Protein

Ingredients (10 portions)

Sourdough (sourdough):

Ready starter 30 g
Whole wheat flour 200 g
Water 200 ml

For dough:

Wheat flour 550 g
Whole wheat flour 230 g
Water 350 ml
Ground coriander to taste
Salt 1 tbsp
Sweetener 0.3 g

Recipe instructions

Step 1

Step 1
Preparatory stage: in the evening we put the dough on (in essence, we revive the “eternal” rye sourdough, but feed it with wheat flour). For details on preparing and storing sourdough, read the description below the steps. For the dough, I take the rye eternal sourdough from the refrigerator, stir it in a container with water at room temperature and add whole grain wheat flour. I stir, cover loosely and put away in a warm place until the morning. By morning the dough will increase approximately 3 times

Step 2

Step 2
Letʼs start kneading the dough. To do this, sift the flour into a separate container, I use 1st grade wheat flour, the dough with it behaves better when kneading due to a much larger amount of gluten. You can also use regular premium wheat flour, preferably not bleached. The flavor of the bread will change slightly, but will still be rich due to the addition of whole wheat flour. Next, add whole wheat flour.

Step 3

Step 3
In another container (it should be wide and large enough for easy mixing), add water for the dough at room temperature, place our dough in it and mix. At the same stage, add salt and sugar, stir until dissolved. If you use ground coriander like I did, add it to the mixture and stir.

Step 4

Step 4
Add flour in parts. Stir as much as possible with a spoon.

Step 5

Step 5
Then knead roughly with your hands. This process doesnʼt have to be long — just combine all the ingredients.

Step 6

Step 6
Now cover the container with cling film and leave for 20 minutes for autolysis. Thanks to this procedure, the dough will become more flexible and smooth, and the baked goods will be more fluffy.

Step 7

Step 7
Knead the settled dough thoroughly. It should become plastic, gather into a bun and not stick to your hands.

Step 8

Step 8
Turn the dough out onto a lightly floured surface. My bun did not stick to the countertop, so I did not sprinkle it with flour.

Step 9

Step 9
Now we need to perform an action called stretch-fold. To do this, stretch the dough with your hands in different directions to form an approximate rectangle. Important! The dough is stretched, and not rolled out into a layer with a rolling pin.

Step 10

Step 10
Mentally divide the rectangle into three equal parts. Now fold: first the left third to the middle.

Step 11

Step 11
Then the right third to the center.

Step 12

Step 12
Do the same with the top and bottom parts, folding them towards the center. Due to such simple manipulations, gluten is developed in flour, which improves the quality of baking. Our bread will definitely be fluffy!

Step 13

Step 13
Do not crush the resulting bun under any circumstances! The difference between sourdough bread and yeast bread is that in yeast bread we periodically release gas bubbles by kneading the bread to speed up the fermentation process, while in unleavened bread all actions are aimed at preserving precious bubbles.

Step 14

Step 14
Place the dough in a proofing container (about 2 hours, but everything will depend on the temperature in the room and the strength of the starter, so the time may increase or decrease). The container should be large enough, as the dough will rise about 2-3 times. Cover the container with cling film, or, as I did, close with an airtight lid. During proofing, repeat the “stretch-fold” procedure at least twice.

Step 15

Step 15
As soon as you see that the dough has noticeably increased in volume, you can proceed to the next step.

Step 16

Step 16
Remove the dough from the container and place it on the table surface.

Step 17

Step 17
Divide into two parts.

Step 18

Step 18
Stretch each part a little and carefully fold the edges towards the center. The next step will be shaping the bread, so now we are adjusting the dough to the future shape. There are special forms for such bread, but you can use any baskets, colanders, or take a sieve of a suitable size. The main thing is that there are holes in the pan, since the bread needs to “breathe”.

Step 19

Step 19
I bake round bread and shape it in two colanders. So I just fold the edges towards the center. If, for example, your molding container is oblong and the bread resembles a loaf, then the dough needs to be stretched into a rectangle and rolled into a loose “roll”.

Step 20

Step 20
These are the colanders I have. One is larger, which means I left a larger piece of dough for it.

Step 21

Step 21
We line the molds with clean towels, be sure to sprinkle the fabric with flour so that the dough does not stick when standing.

Step 22

Step 22
Place the prepared rounded pieces into molds, cover the top loosely with another towel. This way the dough “breathes” but does not dry out. Leave to rise for 1.5 to 3 hours.

Step 23

Step 23
My dough rested for 2.5 hours. During this time, it rose 2-3 times and, when pressed lightly with a finger, it straightened out quite quickly (if the hole does not straighten back when pressed, then the dough has already risen). 10-20 minutes in advance, turn on the oven at 240 degrees. I set the mode to "Top and Bottom Heat". Be sure to plan how you will create steam during the first 10 minutes of baking. I pour a glass of water onto the empty baking sheet at the bottom of the oven.

Step 24

Step 24
Now place a sheet of baking paper in a colander and a cutting board on top...

Step 25

Step 25
and holding it, turn it over. The molded dough will end up lying on the paper, on the board.

Step 26

Step 26
Carefully remove the mold (colander) and towel.

Step 27

Step 27
This is the rounded piece we got. Do not shake off the flour, otherwise the loaf may fall off.

Step 28

Step 28
Now use a sharp knife to make cuts.

Step 29

Step 29
The drawing can be arbitrary.

Step 30

Step 30
Now carefully move the bread and paper from the cutting board to a baking sheet or oven rack. If you have a baking tray for water on the lower tier in advance, pour a glass of water into it (you can just put a container with water) Close and bake for 10 minutes with steam at 240 degrees, then open the oven for 5 seconds, releasing the steam and bake for about 40 more -45 minutes without steam at 200 degrees.

Step 31

Step 31
When the bread is browned, remove from the oven! The wonderful aroma of homemade bread will fill your apartment. This bread cannot be called “white” in the usual sense. First grade flour and whole grain flour make its crumb more beige. But it really tastes amazing. Bon appetit!

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