Over the last year or so I have experimented with different flours and methods. The result is what I call our “House Bread” It is a sourdough loaf with 100% hydration. We like bread with a large percentage of whole grains and smaller, even holes in the crumb.
Here is the recipe and I share some tips below. You can find more about my methods in earlier blog posts.
Recipe
Ingredients
- 60 grams fed, bubbly starter
- 366 grams warm water (Our tap water does not contain chlorine)
- 100 grams organic sprouted spelt flour
- 150 grams organic whole wheat flour
- 250 grams white bread flour
- 9 grams salt
- 25 grams quinoa
- 10 grams ground flax seed
- 50 grams walnut pieces
Method
The main ingredients are organic whole wheat flour, organic sprouted spelt flour and white bread flour. 
Mix the sourdough starter and the water in a large bowl. 
Roughly mix the liquid and the flour. Do not add the salt yet. Cover with a wet kitchen towel and let rest for 30 minutes. 
Add the salt and all the other ingredients and mix well. This stage is as close to kneeding as it gets. If you think the dough is too dry, you can add some water now or wait a little. 
Cover the bowl with a kitchen towel and place it in a warm location. After 45 minutes to an hour, stretch and pull the dough. Repeat twice more. 
When the dough has about doubled in size you can shape it with your hands into a round boule. It mainly depends on room temperature and your starter how long it takes to get to this stage. Rule of thumb is about seven hours. 
Place your bread into a banneton and cover it with a shower cap. Place it in the fridge for at least six hours. I usually leave it over night. 
Heat your oven to 450 degrees Farenheit (200 C). Score the loaf with at least one large slash so it rises in a controlled matter. I like simple scoring. Place it in the heated dutch oven and place two ice cubes beside it to create steam. 
Bake for 20 minutes and then remove the lid. 
Let your hread cool for at least two hours! The baking process continues. 
Enjoy your healthier sourdough bread. It keeps well in a bread box for about three days and you can also freeze some. Although chances are it will get eaten in no time :-).
Tips
My starter has a 160 year history but you can use any starter that works well. I feed my starter 50% whole wheat and 50% white bread flour twice a day. I keep it in the fridge until about two days before I want to start my bread.
I like to find a place for my dough that is at least 22 degrees centigrade. If it is cooler, the dough develops a lot slower. Make sure you watch the dough closely if your house is a lot warmer.
Did you try this recipe? Do you have questions? Let me know in the comments!
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