Differences

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

--- recipes:other:sourdough_bread [2017/09/15 06:19] – [Main Dough] christian
+++ recipes:other:sourdough_bread [2018/10/06 17:18] (current) – christian
@@ Line 66: / Line 66: @@
 {{::img_20170312_183128734.jpg?600|}}
 ==== Starter Dough ====
-Mix 200g organic wholegrain rye flour with 220ml 40 degree warm water, and add a tablespoon of your sourdough starter. Let sit for 18 to 24 hours, until you have a bubbly starter.
+Mix 200g organic wholegrain rye flour with 220ml 40 degree warm water, and add a tablespoon of your sourdough starter. Let sit for 12 to 24 hours, until you have a bubbly starter.
 ==== 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.