Healthy Multi-Grain Recipe Sour Dough
We will show you how using steam to bake your bread, its easy quick and delicious; but first you will need to read my notes in the sourdough page at this site on building a starter and leaven before you begin, if you do not already have a mature starter. You will need to have a starter and active leaven before you get going on any sourdough recipe. For this recipe, we going to add 8 grain or 12 grain plus 50 gms of Ezekie; Ezekiel is a mixture of whole grains that have been allowed to germinate before milled; commonly known as sprouted flour. if adding other inclusions like nuts or dates, add on your 2nd last fold and stretch.
Servings: 15 Slices
Dutch Oven, Measuring Cup, Mixing Bowl, Thermometer, Scale, Scoring Knife, Banneton Basket or Proofing Bowl, Wooden Spoon. 6" cake pan
- 200 gm white organic flour
- 100 gm 8 or 12 grain
- 50 gm Ezekiel flour
- 50 gm rye hard
- 200 gm water
- 1/8 cup canola oil
- 90 gm active leaven
- 1 egg beaten
- 1 tbsp honey
- 1 tbsp molasses
- 1 tbsp brown sugar
- 10 gm dried rosemary leaves
Mix all your flour including rosemary together. If you would like to add pepper and perhaps a ½ tsp. of Malt; malt is used to enhance the colour of the bread and to the rise. Place mixture aside; in a separate bowl add an egg and beat, then add sugar, water (warm) & oil, mix well. Now add to your flour mixture and stir well; set aside in a warm spot.
This is where we let the mixture sit and develop gluten before adding salt, it is called autolyze; this lessens the time needed to knead or fold and stretch your dough as it begins to develop the gluten during this stage. The dough temperature needs to between 23- 28 degrees to develop gluten’ & sugar so once you add the water keep in a warm spot. You can use a common trick of turning the oven light on and placing inside or buy a bread proofer. The temperature should be monitored as you do not want it too hot or too cold. Let the mixture sit for 30 minutes.
Now add your leaven, mix well with your hands, then let it sit for another 30-60 minutes; making sure to monitor dough temperature, keeping it between 23 – 28 degrees. If you are using the oven by turning on the light on, make sure you monitor as it can get to warm. Now add your salt by sprinkling it evenly over your dough; then add 20 gm of water (28-32 degrees) and mix well with hands. This is now considered to be the end of the autolyze. Now add your molasses and honey, mix well. You now need to knead the bread for a good 10 minutes until the dough is nice and elastic. You can sprinkle flour to the dough while kneading to keep it from being too sticky, but don’t overdo. Once finished let the dough sit in the same warm spot for another 2hrs allowing it to settle and ferment. Take the dough out of your container; place on a lightly floured countertop. Fold the dough back on itself. Turn the dough over with a dough knife; sprinkle a little flour on top; and tighten up by pushing in on the bottom and rotating at the same time. Let the dough sit for 15 – 20 minutes (bench rest). Flip the dough over seam side up and place on parchment paper dusted with cornmeal; place in forming a bowl. Now you can stitch the bread; Stitching is taking a small piece of the outside part of your dough and pulling it back to the middle of the dough; applying a little pressure so that it sticks to itself. This procedure tightens up your dough into a nice ball, which makes for a better rise. You can now add some garnish at this point as well, seeds, nuts, rosemary whatever you fancy. Leave in a warm spot (oven w/ light on) or just throw some tea towels over container; monitor rise you are looking for roughly 40% rise. You will find with this recipe that it takes 2-3 hrs to prove; be patient and wait for rise then cover and place in the fridge for the night. Next day, preheat oven to 550 degrees F and place the Dutch oven in to for 45 minutes. In the meantime, you can now easily score your loaf with a scoring knife, if not available just use a shape knife. Scoring allows the dough to open up on your cuts during its oven rise. From here my go-to method is now steaming see my page on this site for steaming bread. The Coles notes on steaming are; pour 50 ml of hot water in Dutch Oven; then take the bottom of a cake pan (6”) place upside down, be careful not to burn hands. Now place dough in parchment paper on top of the cake pan and return to oven at 550 for 5 minutes, then turn down to 450 for 25-30 min. Take out and baste with olive oil; return to oven uncovered for 5 minutes or until golden brown. Remove from oven and let sit on a grid or rack for 2 hrs before cutting.
Or use the traditional method & Take the Dutch oven out and place dough in the Dutch oven along with the parchment paper. Take a spray bottle and give it a couple of sprays of water; this helps in keeping the crust soft, place lid back on & place in the oven for 5 minutes; then turn down the temperature down to 450 degrees for 30 minutes; again, these times will vary as ovens vary. Take out of the oven and remove lid; loaf should be golden brown at this point. Pour a little olive oil over top and use a brush to spread over the top of the loaf; this aids to a nice soft crust. Place uncovered back in the oven for 5 minutes until the loaf should is golden brown, if not place back in for 5 minutes or so until it is. Remove from oven and let sit on a grid or rack for 2 hrs before cutting. Enjoy!