Differences

This shows you the differences between two versions of the page.

--- recipes:other:sourdough_bread [2017/09/15 06:19] – [Starter Dough] christian
+++ recipes:other:sourdough_bread [2018/05/27 06:06] – christian
@@ Line 69: / Line 69: @@
 ==== Main Dough ====
 Now add 150g strong white flour, 100g wholegrain rye flour, 10g salt and 120ml of water at 40 degrees. Mix until you have a fairly wet dough. Put into your baking tin, and let prove for 4 to 6 hours. Bake at 230 degrees for 5 minutes, lower the temperature to 190, and bake for a further 40 minutes.
+===== Flax seed and mixed seed rye bread =====
+It doesn't get much healthier. I use milled flax seed, as your body can't digest whole flax seed.
+==== Starter Dough ====
+Mix 300g wholegrain rye flour, 60g milled flax seed, 1 good tbsp sourdough starter and 370ml lukewarm water. Let stand for 8 to 14 hours, depending on temperature, until you have a nicely risen (twice the volume) starter.
+==== Main Dough ====
+Now add 120g wholegrain rye flour, 240g strong white wheat flour, 80g mixed seeds, 15g salt and 240ml lukewarm water. Knead (best done in the mixer), and put into a 1kg loaf tin. Let rise for a good hour, then bake at 230 degrees falling to 190 for 55 minutes.