5. Proof. Cover the dough with a clean towel or shower cap and let rise for 1½ hours to 2 hours, until it 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. Make the Topping. Uncover the dough and brush the risen loaf with the egg wash and sprinkle rolled oats on top.
7. Bake. 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 replace the molasses with another sweetener, such as honey or maple syrup.
Buckwheat French Bread
Yield: Two 15-inch loaves
Sourdough Method: 8-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 25 to 30 minutes
Total Time: 11 to 16 hours
Tools: Large bowl, fork or dough whisk, large baking sheet
This hearty bread, made with earthy buckwheat flour, is perfect for slicing and piling high with your favorite toppings for a French bread pizza. Buckwheat flour, being gluten-free, is paired with nutritious spelt and bread flour to help give the loaf structure and a wonderful rise.
100g (½ cup) active starter
420g (1¾ cups) water
28g (2 tablespoons) olive oil
90g (¾ cup) buckwheat flour
107g (1 cup) spelt flour
420g (3½ cups) bread flour
1 teaspoon salt
1. Make the Dough. In a large bowl, whisk together the starter, water, and oil. Add all three flours and the 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. Remove the dough. Lightly grease the bowl, return the dough to the bowl, and flip it once to coat the other side. Cover the bowl with a damp towel and let rise for about 8 hours, until doubled in size.
4. Shape. Line a large baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and divide in half. Working with one portion at a time, pat the dough into a thick 9-by-13-inch rectangle. Starting at one long side, roll the dough up tightly and pinch the seam to seal. Arrange the loaf seam-side down on the lined baking sheet. Repeat to make a second loaf.
5. Proof. Cover with greased plastic wrap or a kitchen towel and let rise for about 2 hours, or until noticeably puffy and nearly doubled in size. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 375°F.
6. Score the Bread. Uncover the dough. With a very sharp knife or baker’s lame, cut 4 or 5 slashes at an angle on the top of each loaf.
7. Bake. Bake for 25 to 30 minutes, until the crust is browned and the bread has reached an internal temperature of 190°F.
8. Cool. Remove from the oven and let cool for at least 2 hours before slicing.
Tip: During the proofing, the dough may spread out a little bit, but this is normal and it will still rise wonderfully in the oven.
Whole Wheat Chocolate Babka
Yield: Two 8-inch loaves
Sourdough Method: 6- to 8-hour bulk fermentation
Active Prep Time: 60 to 70 minutes
Bake Time: 40 to 50 minutes
Total Time: 10 to 14 hours
Tools: Large bowl, stand mixer, rolling pin, two 8½-by-4½-inch loaf pans
I first heard about babka from an episode of the popular sitcom Seinfeld where they were trying to order the last babka for a dinner party. In this version, I’ve added cinnamon for flavor and vinegar for a better rise.
For the dough
424g (3¾ cups) white whole wheat flour
99g (½ cup) granulated sugar
1 teaspoon salt
100g (½ cup) active starter
1 tablespoon apple cider vinegar (optional)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
80g (⅓ cup) whole milk
1 teaspoon vanilla extract
140g (10 tablespoons) unsalted butter, at room temperature
For the filling
112g (8 tablespoons) unsalted butter, at room temperature
63g (½ cup) powdered sugar
33g (⅓ cup) Dutch-process cocoa
½ teaspoon ground cinnamon
170g (1 cup) chopped bittersweet chocolate
For the syrup
120g (½ cup) water
99g (½ cup) granulated sugar
1. Make the Dough. In the bowl of stand mixer, stir together the flour, granulated sugar, salt, and vital wheat gluten (if using). Add the starter, vinegar (if using), whole eggs, egg yolk, milk, and vanilla. Snap on the dough hook and mix on low speed until a dough comes together. Beat in the butter, 1 tablespoon at a time. Cover the bowl with a damp towel and let rest for 20 minutes.
2. Knead. On medium speed, knead with the dough hook for about 10 minutes.
3. Bulk Ferment. Place the dough in a lightly greased bowl, turning the dough so it is evenly coated. Cover with a damp towel and let the dough rise for 6 to 8 hours, until doubled in size.
4. Prepare the Pans. Grease or butter two 8½-by-4½-inch loaf pans. Line the pans with parchment paper, leaving overhang so the parchment can be used to lift the loaves out later.
5. Make the Filling. In a bowl, beat together the butter, powdered sugar, cocoa, and cinnamon until combined. Set aside.
6. Shape. Divide the dough in half. On a lightly floured work surface, roll one dough half into a 10-by-12-inch rectangle. With a 10-inch side closest to you, spread half of the butter/cocoa mixture over the rolled dough. Sprinkle with half of the chopped chocolate. Starting with the end closest to you, roll up the dough fairly tightly into a log. Using a sharp knife, cut the log in half lengthwise. Twist the two cut halves together by alternating each half over each other, then pinch the ends together. Place in one of the prepared pans. Repeat with the second half of dough and remaining butter/cocoa mixture and chocolate.
7. Proof. Cover the pans with greased plastic wrap and let rise at room temperature for 2 to 4 hours, until puffy. During the last 20 minutes of rising, position a rack in the center of the oven and preheat the oven to 350°F.
8. Make the Syrup. In a saucepan, combine the water and granulated sugar and bring to a boil over medium heat, stirring frequently. Let the mixture boil for a minute or two, then remove from the heat to cool.
9. Bake. Uncover the pans and bake the breads for 40 to 50 minutes, until they have reached an internal temperature of 190°F.
10. Add the Syrup. Place both pans on a wire rack and poke the babkas several times with a long skewer. Pour the cooled syrup over the babkas ¼ cup at a time, dividing the syrup evenly between the two loaves.
11. Cool. Let the babkas cool in the pans for about 40 minutes, then use the parchment to lift them out of the pans. Let cool for at least 2 hours on a wire rack before slicing.
Tip: Experiment with skipping the chocolate-cinnamon filling and spread a chocolate hazelnut spread onto the dough instead.
Millet Hamburger Buns
Yield: 8 buns
Sourdough Method: 6- to 8-hour bulk fermentation
Active Prep Time: 45 minutes
Bake Time: 15 to 20 minutes
Total Time: 12 to 15 hours
Tools: Large bowl, fork or wooden spoon, baking sheet
Mild-flavored, gluten-free millet flour is paired with bread flour to give these hamburger buns a tender, chewy texture. Honey helps add a touch of sweetness, and sesame seeds a
re sprinkled on top for a little crunch. These sourdough buns are just what your summer barbecues need!
200g (1 cup) active starter
120g (½ cup) water
120g (½ cup) whole milk
42g (2 tablespoons) honey
28g (2 tablespoons) unsalted butter, melted
1 large egg, at room temperature
210g (1½ cups) millet flour
180g (1½ cups) bread flour
1½ teaspoons salt
Egg wash: 1 large egg beaten with 1 tablespoon water
Sesame seeds, for garnish
1. Make the Dough. In a large bowl, whisk together the starter, water, milk, honey, melted butter, and egg. Add both flours and the salt and mix to combine. Finish by hand, mixing until a rough dough forms. Cover the bowl 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 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, spaced about 30 minutes apart.
3. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 6 to 8 hours, until it is doubled in size and has a rounded, smooth top.
4. Shape. Remove the dough from the bowl and place it on a lightly floured work surface. Divide the dough into 8 equal portions. Shape each into a ball and place on a parchment-lined baking sheet.
5. Proof. Cover the dough with lightly greased plastic wrap and let the buns rise for 1½ to 2 hours, until slightly risen and puffy. 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 brush each bun with the egg wash, then sprinkle on the sesame seeds. Bake for 15 to 20 minutes, until the crust is golden brown and the bread has reached an internal temperature of 190°F.
7. Cool. Let the buns cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tip: When shaping the buns, bring up the edges and pinch them together at the top. Then flip the roll over. Cup your hand over the bun and roll the bun around to help shape it into a perfect round. The greased plastic wrap can be a pain, but it’s essential for the dough to rise without forming a skin. I simply pull out a long sheet of plastic wrap, lightly mist it with cooking spray, and drape it over the bread.
Hot Cross Buns
5
Pizza, Rolls, and Specialty Breads
This chapter offers you a wider selection of specialty whole-grain sourdough breads with bread-shaping techniques, for more advanced bakers, like Rye Pretzels. These breads may involve a bit more shaping but are well worth the effort. Many of the recipes are perfect for offering at a brunch, such as Whole Wheat Cinnamon Rolls or Einkorn English Muffins. Others are worthy of serving at your next holiday get-together to impress your guests, such as whole wheat Hot Cross Buns and Buckwheat Dinner Rolls.
Whole Wheat Pizza
Buckwheat Dinner Rolls
Spelt Bagels
Rosemary Rye Focaccia
Whole Wheat Cinnamon Rolls
Rye Pretzels
Hot Cross Buns
Garlic Naan
Multigrain Ciabatta
Einkorn English Muffins
Whole Wheat Pizza
Yield: Two 12-inch pizzas
Sourdough Method: 6- to 8-hour bulk fermentation plus overnight proof
Active Prep Time: 30 minutes
Bake Time: 8 to 10 minutes
Total Time: 24 hours
Tools: Bowls, fork or wooden spoon, baking sheet or pizza pan/stone
Every household deserves a great pizza on a Friday night, and this 100 percent whole wheat sourdough pizza crust, with its delightfully chewy texture, will make sure you have one. Note: You need to let the dough rest for 12 hours after the bulk rise for the flavor to develop and to make it easier to roll out.
100g (½ cup) active starter
319g (1⅓ cups) water
1 tablespoon olive oil
1 tablespoon honey
360g (3 cups) whole wheat flour
1 teaspoon salt
Pizza toppings
1. Make the Dough. In a large bowl, whisk together the starter, water, oil, and honey. Add the flour and salt and mix to combine. Finish by hand, mixing until a rough dough forms. Cover the bowl 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 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 6 to 8 hours, until doubled in size.
4. Proof. Remove the dough from the bowl and place it on a lightly floured work surface. Divide the dough into 2 equal portions. Shape each portion into a ball and place each in its own small bowl. Cover the bowls with plastic wrap and refrigerate overnight.
5. Shape. Remove the doughs from the refrigerator and place on a well-floured piece of parchment paper. Coat the doughs lightly all over with flour. With your hands, gently flatten and stretch each dough into a thin round about 12 inches across. Form a thicker border around the edge for a pizza crust. Set the doughs (still on the parchment) on a baking sheet or pizza pan (or, if you have a pizza stone, on a pizza peel).
6. Bake. Preheat the oven to 475°F (if you have a pizza stone, preheat that as well). Add pizza sauce, cheese, and any other desired toppings to the pizza crusts. Bake them for 8 to 10 minutes, to the desired crispness. Serve immediately.
Tip: This is a great make-ahead recipe! After dividing the dough in step 4, you can refrigerate it for up to 3 days, or freeze it for up to 3 months.
Buckwheat Dinner Rolls
Yield: 12 rolls
Sourdough Method: 8-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 25 to 30 minutes
Total Time: 11 to 16 hours
Tools: Large bowl, fork or dough whisk, rolling pin, 9-by-13-inch baking pan
Seasoned with garlic and dried herbs, these buckwheat dinner rolls are soft, fluffy, and bursting with flavor. When they come out of the oven, I love to brush more melted butter, garlic, and dried herbs over the top while they are still warm.
100g (½ cup) active starter
360g (1½ cups) whole milk
42g (2 tablespoons) honey
56g (4 tablespoons) unsalted butter, melted
1 large egg, at room temperature
120g (1 cup) buckwheat flour
180g (1½ cups) whole wheat flour
160g (1⅓ cups) bread flour
2¼ teaspoons salt
1½ teaspoons dried herb seasoning
1 teaspoon garlic powder
Egg wash: 1 large egg beaten with 1 tablespoon water
1. Make the Dough. In a large bowl, whisk together the starter, milk, honey, melted butter, and egg. Add all three flours, the salt, herb seasoning, and garlic powder 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 30 minutes apart.
3. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise for about 8 hours, or until doubled in size.
4. Shape. Remove the dough from the bowl and place it on a lightly floured surface. Divide the dough into 12 equal portions. Form eac
h portion into a ball. Place the dough balls in a lightly greased 9-by-13-inch baking pan.
5. Proof. Cover the pan with greased plastic wrap or a clean towel and let the rolls rise for about 2 hours, or until noticeably puffy and nearly doubled in size. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 350°F.
6. Bake. Uncover the pan. Brush each roll with the egg wash. Bake the rolls for 25 to 30 minutes, until the bread has reached an internal temperature of 190°F. Serve immediately.
Tip: When shaping the dinner rolls, I like to bring the edges up into the center and pinch the dough together. Then I flip the dough over, and with a cupped hand, roll the dough around to make a perfect round shape.
Spelt Bagels
Yield: 8 bagels
Sourdough Method: 8- to 12-hour bulk fermentation
Active Prep Time: 1 hour
Bake Time: 25 to 28 minutes
Total Time: 10 to 14 hours
Tools: Stand mixer, baking sheet, large pot, slotted spoon
You can skip the store-bought bagels with these wholesome, hearty spelt bagels, topped with a homemade everything bagel seasoning. You can replace the bagel seasoning with ⅓ cup of a different topping, such as poppy seeds, sesame seeds, or coarse sea salt. All these sourdough bagels need is a slathering of cream cheese to enjoy.
100g (½ cup) active starter
300g (1¼ cups) water
40g (2 tablespoons) light brown sugar
2 teaspoons salt
500g (5 cups) spelt flour
84g (¼ cup) honey
Egg wash: 1 egg beaten with 1 tablespoon water
4 teaspoons poppy seeds
4 teaspoons sesame seeds
1 tablespoon dried onion flakes
1 tablespoon dried garlic flakes
2 teaspoons coarse sea salt
1. Make the Dough. In the bowl of a stand mixer, stir together the starter, water, brown sugar, and salt with a spatula. Add the flour and use your hands to bring the ingredients together as best as possible; the dough will be very stiff. Snap the dough hook onto the mixer and knead the dough on the lowest speed for 6 to 7 minutes. Cover the bowl with a damp towel and let the dough rest at room temperature for 8 to 12 hours.
Whole Grain Sourdough Made Simple: Easy Recipes for Artisan Loaves and Specialty Breads Page 7
