| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 4.5 hours |
| Servings |
loaf
|
Ingredients
Option 1 (metric measurements)
- 250 gr Strong wholemeal bread flour
- 125 gr Strong white bread flour
- 300 ml Tepid water
- 180 gr Sourdough
- 1 tbsp Honey
- 1.5 tsp Salt
Option 2 (imperial measurements)
- 2 cups Strong wholemeal bread flour
- 1 cup Strong white bread flour
- 1 1/4 cups Tepid water
- 3/4 cup Sourdough
- 1 tbsp Honey
- 1.5 tsp Salt
Ingredients
Option 1 (metric measurements)
Option 2 (imperial measurements)
|
|
Instructions
- Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined.
- Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
- Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 4 to 5 hours, turning and folding the dough once or twice.
- Form the dough into a ball and place on a baking tray lined with baking paper. Use a good amount of flour as the dough will be very sticky and the flour will help when slicing the dough on top before baking.
- Preheat the over to 230C and bake for 30 minutes until golden brown.
- Remove to a wire rack to cool down at least 45 minutes before cutting.
Recipe Notes
Please note that this bread recipe is without yeast. Make sure that your sourdough is freshly fed and very active. If your dough hasn't grown enough after the recommended prooving time, let it stand for another hour. Yeast free doughs usually take a little while longer.
As you have noticed, this recipe has two options. I strongly recommend the imperial measurements option (2).
Share this Recipe