Sprouted Whole Wheat Sourdough Bread

Yields: 2 loaves

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

• 165ml water

Day 2 Ingredients

• 300g Anita’s Unbleached White Flour

• 300g Anita’s Sprouted Whole Wheat Flour

• 320ml water

• 12g salt

Day 1

1. 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.
   

Day 2

1. Add the remaining ingredients and knead the dough for approx. 8-20 min or until gluten is developed to its maximum

2. Allow to rest and ferment for 2 hours, gently folding after one hour

3. 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)
   

Day 3

1. Remove the dough from the fridge, allow it to come back to room temperature (1-2 hr) and proof until double volume

2. Slash and bake at 425F for 45 min