Wholemeal bread with sourdough. The roundup of recipes dedicated to naturally leavened homemade bread continues: this time I propose wholemeal loaves, made with type 2 flour, rich in fiber and antioxidant substances. Ideal to accompany vegetables and cheeses, they are also very good for breakfast, with jam or honey.
Wholemeal bread with sourdough. The roundup of recipes dedicated to home made bread naturally leavened: this time I propose some wholemeal loaves, made with the type 2 flour, rich in fiber and antioxidants.
Ideal to accompany vegetables and cheeses, they are also very good for breakfast, with jam or honey.
Ingredients for 3 loaves:
Ingredients
- 500 g of stone ground wholemeal flour
- 300 g of warm water
- 250 g of sourdough
- a teaspoon of salt
- 3-4 tablespoons of extra virgin olive oil
- Preparation Time:
50 minutes - Cooking time:
40 minutes - Rest time:
6-10 hours of leavening - Dose:
for 3 loaves - Difficulty:
medium
Preparation:
In a large bowl, melt the mother pasta (refreshed the day before) in thewarm water and mix well until you have obtained a uniform batter, add the flour and knead for a few minutes, add the oil, salt, stir again and transfer the dough to a wooden work surface, knead the dough for a ten minutes (without banging or tearing it: just work it hard to let the air inside come out).
Obtained a soft and elastic dough, place it in a bowl, cover it with a cloth and let rise in the heat for 6-10 hours (the rising time depends on how active your sourdough is; consider that the dough is ready when it has doubled its volume).
When the leavening is complete, take the dough and - touching it as little as possible - divide it into three equal parts, form regular loaves, place them on a baking sheet covered with baking paper and bake at 220 degrees in a preheated oven for 10 minutes, then lower to 190 for another 30 minutes.
When cooked, take the bread out of the oven, let it cool completely, then cut it into slices and serve!
Verdiana Amorosi
Source and photo: www.lacucinadiverdiana.com
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