A Simple Rustic Multiseed Sourdough Bread with a Touch of Home Milled Rye Flour
This is the perfect recipe for baking straightforward multiseed sourdough bread. Rolling the dough in seeds produces an amazing crumb with great texture
I use a little Rye flour in this recipe but you can use wholewheat flour instead or use entirely strong white bread flour.
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KD-8000 dough scales:
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Chapters
0:00 What we are making
0:15 Mixing the dough
1:13 Milling the rye flour
2:30 Finishing the dough
3:15 Building strength in the dough
4:42 Shape the dough
5:32 Scoring & baking
6:25 Surveying the loaf
#sourdoughbread
Sourdough bread and my blood sugar. How does it compare with white bread? #bloodsugar #sourdough 
Is it possible to make sourdough bread in 5 hours? - Easy recipe
We challenged ourselves to make sourdough bread in 5 hours! We are including kneading, fermentation and baking in this challenge. Will we be able to make it?
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Don't make this ONE STUPID MISTAKE when Baking Bread
I feel really stupid now - this one unobvious and stupid mistake could likely make You miss on massive oven spring when baking bread.
Recipe for the dough:
- 350g bread flour (14% protein)
- 50g whole wheat flour (14% protein)
- 320g water = 80% baker's math
- 80g sourdough starter = 20% baker's math
- 8g salt = 2% baker's math
Instructions for the overnight sourdough (video upcoming soon):
- Mix all
- Add a lot of dough strength
- Wait until sample doubled
- Shape
- Proof 1 hour at room temperature
- Proof 8-24 hours in the fridge at 4°C
- Bake in preheated oven at 230°C for 25 minutes
- Bake another 15-20 minutes without the lid
--- links ---
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
Strong whole wheat flour:
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Recommend sourdough bread recipe:
0:00 Intro
1:05 The recipe
2:05 No ovenspring
2:52 Finding the mistake
4:18 The best baking temperature
4:31 Amazing oven spring
4:52 Testing different temperatures
8:00 The best temperature for oven spring
8:40 Comparing the results
9:57 3 tips on baking temperature
10:50 Further research ideas
11:23 Closing remarks and taste test
#sourdough #sourdoughtips
50% Whole Wheat Sourdough Bread - Easy, No Fuss Method
In my usual style, this is an easy, straightforward way to make a loaf of fifty percent whole wheat sourdough bread. Apart from the stretch and folds, there are no fancy techniques, just mix it, ferment it, shape it and bake it - all in one day. I hope you enjoy the video!
*Recipe*
Note that the volume measurements are metric and are approximate measures only - you may need to tweak this recipe to suit your own flours.
250g (just under 2 cups) stone ground whole wheat flour (unsifted - mine was freshly milled)
250g (1 and 3/4 cups) all purpose or 'plain' flour (I used Aldi band. Cheap as chips!)
8g (1.5 teaspoons) salt - any kind will do
416g (1 and 2/3 cup) water (this was an 85% hydration dough)
** Use less water if your whole wheat flour is sifted or isn't made from hard or high protein wheat - not all flours can take the same amount of water as my thirsty Australian hard white wheat! My flour was freshly milled at home too, so it does absorb a lot of water.
120g (1/2 cup) whole wheat or other sourdough starter
** I use my starter cold, straight from the fridge, even if it's a few days old. This starter for this video was 100% hydration.
*Method*
Mix the ingredients. Bulk ferment with stretch and folds until the dough starts to become gassy (be careful not to overferment it, especially in hot weather!). Pre-shape then shape the dough. Preheat your oven to 220°C (428°F) when the dough is close to ready, at least 20 minutes before baking. When your dough is risen and getting jiggly, bake it covered or uncovered for anywhere between 45 and 60 minutes (just use whatever baking set-up you have, you could even bake this in a loaf pan! This video may give you more ideas on baking set-up options
If you bake your loaf uncovered, it may need less time than if it's covered. The timing of baking also depends on your oven, and how dark you like your crust :)
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Superfood Sourdough Bread Recipe With 100% Sprouted Whole Grain Flour | 5 Min Prep | No Stand Mixer
If you are looking for an Ezekiel bread recipe, you'll love this! For many people, sourdough is not only a tastier option but also a healthier one that’s easier to digest compared to normal bread. Today, I’m going to show you how to make an even healthier sourdough with 100% sprouted whole grain flour. I also like to pack this bread full of seeds for added vitamins, minerals, protein, and healthy fats. These added superfoods make this one of the most nutrient dense breads there is. And it’s super tasty…this bread is so hearty with a delightful nutty taste and has great texture with all those seeds. This recipe is insanely easy and vegan!
Recipe (1 loaf for 9 X 5 inch pan, **NOT 9 X 13 inch pan as stated in the video, sorry for the typo!!**)
500g sprouted whole grain flour - approximately 3 cups and 2 Tbs (I’m using spelt but whole wheat works well too! If you don’t have sprouted grain flour, you can use any whole grain flour.)
2 tsp himalayan pink salt
2 Tbs unfed starter from fridge
1 ¾ cups room temperature water
¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
Bake at 400 deg F for 1 hour (first 40 minutes with cover on, last 20 minutes with cover off)
Other videos you might enjoy:
- How I made a starter from scratch with no discard:
- Easiest sourdough bread EVER:
- How I maintain my starter with no discard:
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