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 about 8 hours, or 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. Roll the dough into a 9-by-5-inch rectangle, then roll up the rectangle into a log and tuck the ends underneath. Let it rest for 5 to 10 minutes. Place the log seam-side down in a lightly greased 9-by-5-inch loaf pan.
5. Proof. Cover the dough with a clean towel or shower cap and let rise for 1 to 2 hours, until the dough looks puffy and has risen 1 inch above the rim of the pan. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 375°F.
6. Bake. Uncover the dough and bake for 40 to 45 minutes, until the crust is light golden brown and the bread has reached an internal temperature of 190°F.
7. Cool. Transfer the bread to a wire rack to cool for at least 2 hours before slicing.
Tip: I swapped some of the water in this recipe for orange juice. Orange juice helps to counteract the bitterness of whole wheat flour that might have been sitting on a grocery shelf for a while. If you don’t have any juice on hand, you can always replace it with water, but know you may have a little bitterness in your loaf.
Einkorn Sandwich Bread
Yield: One 8-inch loaf
Sourdough Method: 8- to 12-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 40 to 45 minutes
Total Time: 11 to 16 hours
Tools: Large bowl, fork or wooden spoon, rolling pin, 8½-by-4½-inch loaf pan
Einkorn flour might be new to you, but it is the oldest form of wheat and was planted by farmers more than 12,000 years ago. I use this ancient grain to make this soft, slightly tangy sandwich bread with a crispy crust. This bread may just make you think you’re aren’t enjoying a whole-grain bread, but you are.
75g (⅓ cup) active starter
1 tablespoon honey
180g (¾ cup) whole milk
240g (1 cup) water
600g (6¼ cups) whole-grain einkorn flour
2 teaspoons salt
1. Make the Dough. In a large bowl, whisk together the starter, honey, milk, and water. 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 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 and fold it in 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 minutes apart.
3. Bulk ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 12 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 floured surface. Roll the dough into an 8-by-4-inch rectangle, then roll up the rectangle into a log and tuck the ends underneath. Let it rest for 5 to 10 minutes. Place the log seam-side down in a lightly greased 8½-by-4½-inch loaf pan.
5. Proof. Cover the dough with a clean towel or shower cap and let rise for 3 to 4 hours, until the dough looks puffy and has risen 1 inch above the rim of the pan. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 375°F.
6. Bake. Uncover the dough and bake for 40 to 45 minutes, until the crust is light golden brown and the bread has reached an internal temperature of 190°F.
7. Cool. Transfer the bread to a wire rack to cool for at least 2 hours before slicing.
Tip: This dough can be difficult to stretch and fold. It will not stretch very much the first time but will gradually increase in elasticity.
New York Deli Rye
Yield: One 8-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: 10 to 12 hours
Tools: Large bowl, fork or wooden spoon, rolling pin, 8½-by-4½-inch loaf pan
Caraway complements the sourness of the sourdough to yield a tender, moist sandwich bread with that desirable rye flavor. This bread is a great accompaniment for fluffy scrambled eggs in the morning.
100g (½ cup) active starter
1 tablespoon sugar
42g (3 tablespoons) unsalted butter, melted
1 large egg, at room temperature
480g (2 cups) whole milk
212g (2 cups) light rye flour
424g (3¾ cups) bread flour
1½ teaspoons salt
1½ tablespoons caraway seeds
1. Make the Dough. In a large bowl, whisk together the starter, sugar, melted butter, egg, and milk. Add both flours and the salt and mix to combine. Finish by hand, until a rough dough forms. Cover with a damp towel and let the dough rest for 30 minutes to 1 hour.
2. Add the Caraway Seeds. Mix in the caraway seeds by hand until evenly distributed.
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 doubled in size and the top of the dough is domed and smooth.
5. Shape. Remove the dough from the bowl and place it on a lightly floured work surface. Roll the dough into an 8-by-4-inch rectangle, then roll up the rectangle into a log and tuck the ends underneath. Let it rest for 5 to 10 minutes. Place the log seam-side down in a lightly greased 8½-by-4-inch loaf pan.
6. Proof. Cover the dough with a clean towel or shower cap and let rise for 1½ hours to 2 hours, until it has risen above the edge of the pan. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 350°F.
7. Bake. Uncover the dough and bake for 40 to 45 minutes, until the crust is golden brown and the bread has reached an internal temperature of 190°F.
8. Cool. Let the bread cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool for at least 2 hours before slicing.
Tip: You can bake this in a larger loaf pan, shape into a boule, or press into a Pullman pan for a denser textured bread.
Sesame Spelt Sandwich Bread
Yield: One 8-inch loaf
Sourdough Method: 6- to 8-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 40 to 45 minutes
Total Time: 9 to 12 hours
Tools: Large bowl, fork or wooden spoon, rolling pin, 8½-by-4½-inch loaf pan
This sandwich bread is made with delicious, easily digestible spelt flour and yields a soft dough, generous oven spring, and moist crumb. The addition of sesame seeds on top before baking adds a satisfying crunch!
50g (¼ cup) active starter
400g (1⅔ cups) whole milk
28g (2 tablespoons) unsalted butter, melted
42g (2 tablespoons) honey
4½ cups (500g ) spelt flour
1½ teaspoons salt
36g (4 tablespoons) sesame seeds, divided
1. Make the Dough. In a large bowl, whisk together the starter, milk, melted butter, and honey. Add the flour and salt and mix to combine. Finish by hand, until a rough dough forms. Cover with a damp towel and let the dough rest for 30 minutes.
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br /> 2. Add the Sesame Seeds. Mix in 3 tablespoons of sesame seeds until evenly distributed. Cover again and 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 and fold it in 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 minutes apart.
4. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 6 to 8 hours, until doubled in size and the top is domed.
5. Shape. Remove the dough from the bowl and place it on a lightly floured work surface. Roll the dough into an 8-by-4-inch rectangle, then roll up the rectangle into a log and tuck the ends underneath. Let it rest for 5 to 10 minutes. Place the log seam-side down in a lightly greased 8½-by-4½-inch loaf pan. Sprinkle the remaining 1 tablespoon of sesame seeds on top.
6. Proof. Cover the dough with a clean towel or shower cap and let rise for 1½ hours to 2 hours, until it has risen above the sides of the pan. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 375°F.
7. Bake. Uncover the dough and bake for 40 to 45 minutes, until the crust is golden brown and the bread has reached an internal temperature of 190°F.
8. Cool. Let the bread cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool for at least 2 hours before slicing.
Tip: You can swap out the sesame seeds for another seed, such as poppy, flax, or your favorite blend.
Honey Kamut Sandwich Bread
Yield: One 8-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: 12 to 15 hours
Tools: Large bowl, fork or dough whisk, rolling pin, 8½-by-4½-inch loaf pan
Kamut flour is milled from Khorasan wheat, an ancient grain that originated in Egypt (the word kamut meant “wheat” in ancient Egyptian). I think you will fall in love with the taste, just as I did. Kamut is one of my favorites to bake sourdough with, as it yields a soft texture and sweet, subtle flavor. In this recipe, I pair Kamut flour with honey to help bring out its natural sweetness and yield a subtly nutty sandwich bread with a beautiful golden color, perfect for toasting and slathering with jam and butter.
100g (½ cup) active starter
210g (¾ cup + 2 tablespoons) water
42g (2 tablespoons) honey
28g (2 tablespoons) olive oil
152g (1¼ cups) bread flour
198g (1½ cups) Kamut flour
1 teaspoon salt
1. Make the Dough. In a large bowl, whisk together the starter, water, honey, and oil. Add both flours and the salt and mix to combine. Finish by hand, until a rough dough forms. Cover with a damp towel and let the dough rest for 30 minutes to 1 hour.
2. Stretch and Fold. Begin by pulling up on one edge of the dough as high as you can stretch it without tearing and fold it in 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 about 30 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 is doubled in size and looks smooth and domed.
4. Shape. Remove the dough from the bowl and place it on a lightly floured work surface. Roll the dough into an 8-by-4-inch rectangle, then roll up the rectangle into a log and tuck the ends underneath. Let it rest for 5 to 10 minutes. Place the log seam-side down in a lightly greased 8½-by-4½-inch loaf pan.
5. Proof. Cover the dough with a clean towel or shower cap and let rise for 1½ to 2 hours, until the dough has risen about 1 inch above the rim of the pan. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 375°F.
6. Bake. Uncover the dough and bake for 40 to 45 minutes, until the crust is lightly golden and the bread has an internal temperature of 190°F.
7. Cool. Let the bread cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool for at least 2 hours before slicing.
Tip: To give this bread a whole new complex flavor, replace the honey with either maple syrup, to give the bread a hint of maple, or molasses, to yield a slightly darker and less sweet loaf.
Kamut Cinnamon-Raisin Swirl Bread
Yield: One 8-inch loaf
Sourdough Method: 6- to 8-hour bulk fermentation
Active Prep Time: 30 minutes
Bake Time: 45 to 50 minutes
Total Time: 11 to 15 hours
Tools: Large bowl, fork or wooden spoon, rolling pin, 8½-by-4½-inch loaf pan
One of my favorite breads to have in the morning is a slice of cinnamon-raisin swirl slathered with butter. I didn’t think it could get better until I made this sourdough version with Kamut flour. The buttery quality of Kamut pairs well with the warm cinnamon and brown sugar swirl. If you want, you can brush a little melted butter over the crust right after it comes out of the oven.
For the dough
100g (½ cup) active starter
240g (1 cup) whole milk
56g (4 tablespoons) unsalted butter, melted
50g (¼ cup) granulated sugar
2 large eggs, at room temperature
180g (1½ cups) bread flour
180g (1½ cups) Kamut flour
1½ teaspoons salt
80g (½ cup) raisins
Egg wash: 1 large egg beaten with 1 tablespoon water
For the filling
71g (⅓ cup packed) light brown sugar
28g (2 tablespoons) ground cinnamon
2 teaspoons flour
1. Make the Dough. In a large bowl, whisk together the starter, milk, melted butter, granulated sugar, and eggs. Add both flours and the salt and mix to combine. Finish by hand, until a rough dough forms. Cover the bowl with a damp towel and let the dough rest for 30 minutes.
2. Add the Raisins. Mix in the raisins by hand until evenly distributed. Cover again and 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 and fold it in 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 minutes apart.
4. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 6 to 8 hours, until doubled in size with a smooth and domed top.
5. Make the Filling. In a small bowl, combine the brown sugar, cinnamon, and flour. Set aside.
6. Shape. Remove the dough from the bowl and place it on a lightly floured work surface. Roll the dough into an 18-by-8-inch rectangle. Brush the dough with the egg wash. Spread the filling over the dough evenly, pressing it down slightly. Starting on a short side, roll the dough into a log and tuck the ends underneath. Let it rest for 5 to 10 minutes. Place the log seam-side down in a lightly greased 8½-by-4½-inch loaf pan.
7. Proof. Cover the dough with a clean towel or shower cap and let rise for 1½ to 2 hours, until it has risen to the top of the pan and gotten puffy. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 375°F.
8. Bake. Uncover the dough and bake for 45 to 50 minutes, until the crust is golden brown and the bread has reached an internal temperature of 190°F.
9. Cool. Let the bread cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool for at least 2 hours before slicing.
Tip: I use half bread flour to help give this bread a lofty rise, as Kamut can be quite dense on its own. You can always use whole wheat flour in its place for a 100 percent whole-grain loaf. It will still be delicious, but denser.
Yield: One 9-inch loaf
Sourdough Method: 8- to 12-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 40 to 45 minutes
Total Time: 12 to 15 hours
Tools: Large bowl, fork or wooden spoon, rolling pin, 9-by-5-inch loaf pan
This rich, tender sandwich loaf is made with whole wheat flour and old-fashioned rolled oats and is mildly sweetened with molasses. Make avocado toast with this hearty, versatile sourdough bread for brunch or turn it into a grilled cheese sandwich for lunch.
100g (½ cup) active starter
240g (1 cup) water
240g (1 cup) whole milk
85g (¼ cup) molasses
28g (2 tablespoons) unsalted butter, melted
300g (2½ cups) whole wheat flour
240g (2 cups) bread flour
89g (1 cup) rolled oats, plus more for sprinkling on top
2 teaspoons salt
Egg wash; 1 large egg white beaten with 1 tablespoon water
1. Make the Dough. In a large bowl, whisk together the starter, water, milk, molasses, and melted butter. Add both flours, the oats, and salt and mix to combine. Finish by hand, mixing until a rough dough forms. Cover the bowl 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 and fold it in 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 about 30 minutes apart.
3. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 8 to 12 hours, until it is doubled in size with a smooth, domed top.
4. Shape. Remove the dough from the bowl and place it on a lightly floured work surface. Roll the dough into a 9-by-5-inch rectangle, then roll up the rectangle into a log and tuck the ends underneath. Let it rest for 5 to 10 minutes. Place the log seam-side down in a lightly greased 9-by-5-inch loaf pan.
Whole Grain Sourdough Made Simple: Easy Recipes for Artisan Loaves and Specialty Breads Page 6
