One of our favourite bread recipes here at Anita's Organic is this Sprouted Whole Wheat Sourdough recipe. Made from a blend of our All Purpose White Flour and Sprouted Whole Wheat Flour. This recipe takes 3 days to ferment so plan ahead and enjoy!
Day 1 Ingredients
80g Anita’s Unbleached White Flour
55g Anita’s Sprouted Whole Wheat Flour
75g Sourdough Starter
Day 2 Ingredients
300g Anita’s Unbleached White Flour
300g Sprouted Whole Wheat Flour
Combine the white flour, sprouted whole wheat flour, starter and water and knead it to a smooth dough (approx. 2 – 3 min), cover the dough in a container or mixing bowl and allow it to ferment at room temperature for 16 – 20 hours.
Add the remaining ingredients and knead the dough for approx. 8-20 min or until gluten is developed to its maximum
Allow to rest and ferment for 2 hours, gently folding after one hour
After 2 hours of fermentation, scale the dough, give it its final shape and retard it overnight in the fridge (well wrapped to prevent it from drying out)
Remove the dough from the fridge, allow it to come back to room temperature (1-2 hr) and proof until double volume
Slash and bake at 425oF for 45 min