Whole Grain Sourdough Made Simple: Easy Recipes for Artisan Loaves and Specialty Breads
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6. Proof. Place a Dutch oven on a rack in the center of the oven and preheat to 500°F. Let the dough rise for 30 minutes to 1 hour, until the dough looks puffy and has risen slightly but has not yet doubled in size.
7. Score. Place a sheet of parchment paper over the dough and invert the bowl to release it (the seam will now be on the bottom). Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame or a sharp knife, cut at least one slit into the dough. Use the parchment paper to transfer the dough to the hot Dutch oven. Cover with the lid and immediately return to the oven.
8. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
9. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: Try switching up the mix-ins. Add a different cooked grain, nut, or dried fruit for a whole new flavor combination.
Cheddar-Chive Amaranth Loaf
Yield: One 8-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or dough whisk, bench scraper, banneton basket, Dutch oven
Cheese lovers will adore this hearty sourdough loaf. The amaranth flour adds a slightly sweet, earthy flavor to this bread that is nicely balanced with the sharpness of the cheese and bite of the chives. You can grate the cheese or cut it into cubes for even bigger pockets of cheesy goodness.
100g (½ cup) active starter
500g (2 cups + 4 teaspoons) water
103g (1 cup) amaranth flour
570g (4¾ cups) bread flour
1½ teaspoons salt
113g (1 cup) grated cheddar cheese
11g (¼ cup) chopped fresh chives
1. Make the Dough. In a large bowl, whisk together the starter and water. Add both flours and the salt and mix in with a fork or your hands. Cover with a damp towel and let the dough rest for 30 minutes.
2. Add the Cheese and Chives. Mix in the cheddar and chives by hand until evenly distributed. Let the dough rest for 1 to 1½ hours.
3. Stretch and Fold. Begin by pulling up on one edge of the dough as high as you can stretch it without tearing, then fold it to the middle of the dough. Give the bowl a quarter-turn and stretch and fold again. Repeat another two times, until you have made one complete rotation of the bowl. Repeat this step three more times, spacing them 30 to 45 minutes apart.
4. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 10 hours, until it no longer looks dense and has doubled in size.
5. Shape. Remove the dough from the bowl and place it on a lightly floured surface. With your hands, gently shape into a round. Then fold the side of the dough farthest from you toward the center. Fold the right side of the dough into the center, then the left. Lastly, pull the bottom side of the dough up and over, so that you can tuck it underneath the dough, forming a tight ball. Gently pinch the seam closed. Flip the dough over and let rest for 5 minutes. Lightly flour your hands, or, using a bench scraper, rotate the dough in a circle, tucking the dough underneath itself as you go. This will help tighten it into a boule. Using a bench scraper to help you, place the dough seam-side up in a rice flour–dusted banneton basket or towel-lined bowl. Deflate any bubbles and make sure the seams are sealed.
6. Proof. Cover the dough with a clean towel and let rise for 30 minutes to 1 hour, until the dough looks puffy and has risen slightly but has not yet doubled in size. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 500°F. Place a Dutch oven on the rack to preheat for about 30 minutes.
7. Score. Place a sheet of parchment paper over the dough and invert the bowl to release it (the seam will now be on the bottom). Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame or a sharp knife, cut at least one slit into the dough. Use the parchment paper to transfer the dough to the hot Dutch oven. Cover with the lid and immediately return to the oven.
8. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
9. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: You can swap out the cheddar cheese for another hard cheese, like Gouda, Colby, or Gruyère. And feel free to omit the chives or use scallions instead. Or, for a little heat, try adding a chopped jalapeño.
Cranberry-Walnut Kamut Loaf
Yield: One 8-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or dough whisk, bench scraper, banneton basket, Dutch oven
Not only does Kamut flour give this loaf a beautiful golden color, it also lends a touch of nutty flavor that pairs well with the tart, chewy cranberries and crunchy walnuts. I mix cinnamon into the dough to add warmth and extra flavor. On those brisk winter mornings, I love spreading on some butter and topping the toast with extra cinnamon and sugar.
100g (½ cup) active starter
365g (1½ cups) water
300g (2½ cups) bread flour
200g (1⅔ cups) Kamut flour
1 tablespoon ground cinnamon
1½ teaspoons salt
113g (1¼ cups) dried cranberries
113g (1 cup) walnuts, toasted and coarsely chopped
1. Make the Dough. In a large bowl, whisk together the starter and water. Add both flours, the cinnamon, and salt and mix in with a fork or your hands. Cover with a damp towel and let the dough rest for 30 minutes.
2. Add the Fruit and Nuts. Add the cranberries and walnuts to the dough by hand until incorporated. Let the dough rest for 1 to 1½ hours.
3. Stretch and Fold. Begin by pulling up on one edge of the dough as high as you can stretch it without tearing, then fold it to the middle of the dough. Give the bowl a quarter-turn and stretch and fold again. Repeat another two times, until you have made one complete rotation of the bowl. Repeat this step three more times, spacing them 30 to 45 minutes apart.
4. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 10 hours, until it no longer looks dense and has doubled in size.
5. Shape. Remove the dough from the bowl and place it on a lightly floured surface. With your hands, gently shape into a round. Then fold the side of the dough farthest from you toward the center. Fold the right side of the dough into the center, then the left. Lastly, pull the bottom side of the dough up and over, so that you can tuck it underneath the dough, forming a tight ball. Gently pinch the seam closed. Flip the dough over and let rest for 5 minutes. Lightly flour your hands, or, using a bench scraper, rotate the dough in a circle, tucking the dough underneath itself as you go. This will help tighten it into a boule. Using a bench scraper to help you, place the dough seam-side up in a rice flour–dusted banneton basket or towel-lined bowl. Deflate any bubbles and make sure the seams are sealed. Cover with a clean towel.
6. Proof. Place a Dutch oven on a rack in the center of the oven and preheat to 500°F. Let the dough rise for 30 minutes to 1 hour, until the dough looks puffy and has risen slightly but has not yet doubled in size.
7. Score. Place a sheet of parchment paper over the dough and invert the bowl to release it (the seam will now be on the bottom). Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame or a sharp knife, cut at least on
e slit into the dough. Use the parchment paper to transfer the dough to the hot Dutch oven. Cover with the lid and immediately return to the oven.
8. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
9. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: If you can’t find Kamut flour, try replacing it with another whole-grain flour. Spelt flour is a great substitution, but whole wheat flour will also work.
Pumpernickel Sourdough Bread
Yield: One 8-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or dough whisk, bench scraper, banneton basket, Dutch oven
Molasses and a little cocoa powder give this hearty bread its classic dark color, crunchy exterior, and complex flavors. This wholesome pumpernickel loaf is a welcome accompaniment to a warm bowl of chowder on a crisp fall day.
100g (½ cup) active starter
375g (1½ cups + 1 tablespoon) water
85g (¼ cup) molasses
435g (3½ cups + 2 tablespoons) bread flour
106g (1 cup) pumpernickel flour
11g (2 tablespoons) unsweetened cocoa powder
2 teaspoons salt
1. Make the Dough. In a large bowl, whisk together the starter, water, and molasses. Add both flours, the cocoa powder, and salt and mix in with a fork or your hands. Cover with a damp towel and let the dough rest for 1½ to 2 hours.
2. Stretch and Fold. Begin by pulling up on one edge of the dough as high as you can stretch it without tearing, then fold it to the middle of the dough. Give the bowl a quarter-turn and stretch and fold again. Repeat another two times, until you have made one complete rotation of the bowl. Repeat this step three more times, spacing them 30 to 45 minutes apart.
3. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 10 hours, until it no longer looks dense and has doubled in size.
4. Shape. Remove the dough from the bowl and place it on a lightly floured surface. With your hands, gently shape into a round. Then fold the side of the dough farthest from you toward the center. Fold the right side of the dough into the center, then the left. Lastly, pull the bottom side of the dough up and over, so that you can tuck it underneath the dough, forming a tight ball. Gently pinch the seam closed. Flip the dough over and let rest for 5 minutes. Lightly flour your hands, or, using a bench scraper, rotate the dough in a circle, tucking the dough underneath itself as you go. This will help tighten it into a boule. Using a bench scraper to help you, place the dough seam-side up in a rice flour–dusted banneton basket or towel-lined bowl. Deflate any bubbles and make sure the seams are sealed. Cover with a clean towel.
5. Proof. Place a Dutch oven on a rack in the center of the oven and preheat to 500°F. Let the dough rise for 30 minutes to 1 hour, until the dough looks puffy and has risen slightly but has not yet doubled in size.
6. Score. Place a sheet of parchment paper over the dough and invert the bowl to release it (the seam will now be on the bottom). Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame or a sharp knife, cut at least one slit into the dough. Use the parchment paper to transfer the dough to the hot Dutch oven. Cover with the lid and immediately return to the oven.
7. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
8. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: For a heartier loaf, substitute whole wheat flour for some of the bread flour. This will create a denser bread, since whole wheat inhibits gluten production.
Polenta-Rosemary Einkorn Loaf
Yield: One 8-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or dough whisk, bench scraper, banneton basket, Dutch oven
If you’re looking for a hearty loaf with tons of flavor, this bread is it. I love serving this bread alongside a big bowl of pasta and a fresh garden salad. It’s important to cook the polenta before adding it to the dough, otherwise it will soak up the water from the dough, leaving you with a very dense, flat loaf.
200g (1 cup) active starter
240g (1 cup) water
1 tablespoon honey
576g (6 cups) whole-grain einkorn flour
1½ teaspoons salt
40g (¼ cup) cooked polenta
1 tablespoon chopped fresh rosemary
1. Make the dough. In a large bowl, whisk together the starter, water, and honey. Add the flour and salt and mix in with a fork or your hands. Cover with a damp towel and let the dough rest for 30 minutes.
2. Add the polenta and rosemary. Add the polenta and rosemary to the dough and mix in by hand until incorporated. Let the dough rest for 1 to 1½ hours.
3. Stretch and fold. Begin by pulling up on one edge of the dough as high as you can stretch it without tearing, then fold it to the middle of the dough. Give the bowl a quarter-turn and stretch and fold again. Repeat another two times, until you have made one complete rotation of the bowl. Repeat this step three more times, spacing them 30 to 45 minutes apart.
4. Bulk ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 10 hours, until it no longer looks dense and has doubled in size.
5. Shape. Remove the dough from the bowl and place it on a lightly floured surface. With your hands, gently shape into a round. Then fold the side of the dough farthest from you toward the center. Fold the right side of the dough into the center, then the left. Lastly, pull the bottom side of the dough up and over, so that you can tuck it underneath the dough, forming a tight ball. Gently pinch the seam closed. Flip the dough over and let rest for 5 minutes. Lightly flour your hands, or, using a bench scraper, rotate the dough in a circle, tucking the dough underneath itself as you go. This will help tighten it into a boule. Using a bench scraper to help you, place the dough seam-side up in a rice flour–dusted banneton basket or towel-lined bowl. Deflate any bubbles and make sure the seams are sealed. Cover with a clean towel.
6. Proof. Place a Dutch oven on a rack in the center of the oven and preheat to 500°F. Let the dough rise for 30 minutes to 1 hour, until the dough looks puffy and has risen slightly but has not yet doubled in size.
7. Score. Place a sheet of parchment paper over the dough and invert the bowl to release it (the seam will now be on the bottom). Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame or a sharp knife, cut at least one slit into the dough. Use the parchment paper to transfer the dough to the hot Dutch oven. Cover with the lid and immediately return to the oven.
8. Bake. Reduce the oven temperature to 450°F. Bake for 20 minutes. Remove the lid and continue to bake for 25 minutes, or until the crust is nicely browned and the bread has reached an internal temperature of 205° to 210°F.
9. Cool. Remove the Dutch oven and transfer the bread to a wire rack. Remove the parchment paper from underneath. Cool the bread for at least 4 hours before slicing.
Tip: If you can’t find whole-grain einkorn flour, you can use all-purpose einkorn flour. Just reduce the amount of water by about 2 tablespoons.
Oatmeal Sandwich Bread
4
Sandwich Breads and Pan Loaves
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p; This chapter features sourdough breads such as a Whole Wheat Sandwich Bread and Buckwheat French Bread, which can be baked in a loaf pan or on a baking sheet. Some of these recipes include more ingredients, such as milk, eggs, and butter, but they all yield soft, rich loaves perfect for toasting or piling high with your favorite condiments and deli meats.
Whole Wheat Sandwich Bread
Einkorn Sandwich Bread
New York Deli Rye
Sesame Spelt Sandwich Bread
Honey Kamut Sandwich Bread
Kamut Cinnamon-Raisin Swirl Bread
Oatmeal Sandwich Bread
Buckwheat French Bread
Whole Wheat Chocolate Babka
Millet Hamburger Buns
Whole Wheat Sandwich Bread
Yield: One 9-inch loaf
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 40 to 45 minutes
Total Time: 11 to 12 hours
Tools: Large bowl, fork or wooden spoon, rolling pin, 9-by-5-inch loaf pan
Every sandwich deserves to be served on a perfect slice of bread, and this whole wheat sourdough sandwich bread delivers. Lightly sweetened with honey, this loaf is soft and moist and made with 100 percent whole wheat flour. The tanginess of the sourdough starter paired with the heartiness of the whole-grain flour adds another layer of goodness to your sandwich.
100g (½ cup) active starter
425g (3½ cups) water
60g (¼ cup) orange juice
42g (2 tablespoons) honey
28g (2 tablespoons) oil
600g (5 cups) whole wheat flour
1½ teaspoons salt
1. Make the Dough. In a large bowl, whisk together the starter, water, orange juice, honey, and oil. Add the flour and salt and mix to combine. Finish by hand, mixing until a rough dough forms. Cover with a damp towel and let the dough rest for 1½ to 2 hours.