25% Whole Grain Blend Sourdough

Yields: 2 loaves

This sourdough is made with a 25% blend of both sprouted and regular whole grains - sprouted whole wheat, spelt, and rye - for a nutritious and filling loaf of bread. Thank you to one of our pro partners, Brendan Rivison, for sharing this delicious recipe with easy to follow step-by-step directions!

 
 
 
 
 

  • 675g Anita’s Organic All Purpose Flour

  • 90g Anita’s Organic Sprouted Whole Wheat

  • 90g Anita’s Organic Whole Grain Spelt

  • 45g Anita’s Organic Whole Grain Rye

  • 630g water

  • 135g levain

  • 18g salt

 
 
 

Overnight – Levain build

  1. 6:30am – Mix everything together.

  2. 7:15am – Stretch and fold the dough.

  3. 8:15am – Laminate the dough.

  4. 4:45pm – Coil fold the dough.

  5. 5:45pm – Coil fold the dough again.

  6. 9:00pm – Divide in two and preshape the dough.

  7. 9:20pm – Shape into bannetons then place in fridge overnight.

    The Next Morning 

  8. 6:30am – Preheat bread pan (we use Challenger Breadware Pans) to 500F.

  9. 7:15am Bake @ 450 for 20 minutes (lid on) then 20 minutes with the lid off.

  10. Remove from oven and let cool before slicing.

 

Did you make this recipe? Tag @anitasorganic on Instagram and hashtag it with #makeitwithanitas

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