WHOLE GRAIN GLUTEN FREE BREAD RECIPES

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TRADITIONAL WHOLE GRAIN SOURDOUGH – BREADTOPIA



Traditional Whole Grain Sourdough – Breadtopia image

A traditional whole grain sourdough bread recipe that yields certainly the best (mostly) whole grain bread I’ve baked and on par with some of the best whole grain bread I’ve had anywhere.

Provided by Eric Rusch

Prep Time 0 minutes

Cook Time 0 minutes

Yield 1 Loaf

Number Of Ingredients 10

Evening of Day 1:
200 grams (7 oz. or 7/8 cup) water
120g (4 oz. or 1/2 cup) sourdough starter
236 grams (8 1/3 oz or 2 cups) whole wheat flour
Morning of Day 2:
274 grams (9 2/3 oz. or scant 1 1/4 cup) water
85 grams (3 oz. or 7/8 cup) rye flour
250 grams (8 3/4 oz or 2 cups) white bread flour
170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour
13 grams (scant tbs.) salt

Steps:

  • Evening of Day 1:
  • Mix all ingredients together
  • Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours.
  • Morning of Day 2:
  • Add day 2 to day 1 ingredients
  • Knead, place in plastic covered bowl and refrigerate for 24 hours.
  • Morning of Day 3:
  • Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F.
  • Bake at 485F for 40-45 minutes.

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