Whole Grain Sourdough Made Simple: Easy Recipes for Artisan Loaves and Specialty Breads
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2. Shape. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and divide it into 8 equal portions. Shape each portion into a ball. To form the bagel’s signature shape, use your thumb to poke a hole straight down through the middle of each dough ball. Gently place the rings onto the parchment paper. Cover them with a clean towel and let rise for 30 minutes to 1 hour, until puffy.
3. Boil the Bagels. Preheat the oven to 425°F. In a large pot, whisk the honey into 2 quarts of water. Bring the water to a boil, then reduce the heat to medium-high. Working in batches of 3 or 4, carefully drop the dough rings into the pot and let them cook for 1 minute on each side. Remove the bagels with a slotted spoon and place them back on the parchment-lined baking sheet.
4. Top the Bagels. Brush the top and sides of each bagel with the egg wash. In a small bowl, combine the poppy seeds, sesame seeds, onion flakes, garlic flakes, and sea salt. Sprinkle the seasoning over each bagel.
5. Bake. Bake the bagels for 25 to 28 minutes, until golden brown.
6. Cool. Let the bagels cool on the baking sheet for 20 minutes, then transfer to a wire rack to cool completely.
Tip: I use brown sugar in this recipe, but you could also use honey or the more traditional ingredient for bagels, which is barley malt syrup.
Rosemary Rye Focaccia
Yield: One 9-by-13-inch loaf
Sourdough Method: 12- to 18-hour bulk fermentation
Active Prep Time: 10 minutes
Bake Time: 15 to 20 minutes
Total Time: 20 hours 30 minutes
Tools: Large bowl, fork or dough whisk, 9-by-13-inch baking pan
If you’re new to baking with sourdough, then this sourdough focaccia recipe is for you. To achieve the perfect texture, rye flour is combined with bread flour to help give the bread its lofty rise, while still providing whole-grain goodness. Before the bread is baked, it is topped with fresh rosemary, fragrant olive oil, and flaky sea salt to create a chewy crust and a soft crumb.
100g (½ cup) active starter
420g (1¾ cups) water
1 tablespoon honey
300g (2½ cups) bread flour
300g (3 cups) light rye flour
1½ teaspoons salt
56g (4 tablespoons) olive oil, divided
2 tablespoons chopped fresh rosemary
Flaky sea salt (optional)
1. Make the Dough. In a large bowl, whisk together the starter, water, and honey. Add both flours and the salt and mix to combine. Finish by hand, mixing until a rough dough forms.
2. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise at room temperature for 12 to 18 hours, until it no longer looks dense and has doubled in size and looks stringy. There may be bubbles on the surface as well.
3. Proof. Pour 2 tablespoons of olive oil into a 9-by-13-inch pan and spread it around to coat the bottom. Remove the dough from the bowl and place it in the pan, then turn it over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan with a clean towel or plastic wrap and let rise for 1½ to 2 hours, until very puffy. Near the end of the rise, position a rack in the center of the oven and preheat the oven to 425°F.
4. Assemble. Gently stretch the dough to reach the corners of the 9-by-13-inch pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil on top, then sprinkle on the rosemary. Gently press the rosemary into the dough. Sprinkle with flaky sea salt, if using.
5. Bake. Bake for 15 to 20 minutes, until crispy and golden brown.
6. Cool. Let the focaccia cool slightly before cutting it into wedges using a serrated knife or pizza wheel. Serve warm.
Tip: Try varying your focaccia toppings. You can sprinkle on chopped olives, fresh thyme, sun-dried tomatoes, or chopped garlic instead of rosemary.
Whole Wheat Cinnamon Rolls
Yield: 8 rolls
Sourdough Method: 8- to 10-hour bulk fermentation
Active Prep Time: 30 to 40 minutes
Bake Time: 23 to 25 minutes
Total Time: 10 to 12 hours
Tools: Stand mixer, 9-inch round pan, rolling pin
These fluffy whole wheat cinnamon rolls are what Sunday morning dreams are made of. After the dough gets rolled out, a brown sugar–cinnamon filling gets sprinkled on. Once the rolls are baked, I love drizzling on a sweet maple glaze before serving.
For the dough
180g (¾ cup) milk, warmed
42g (3 tablespoons) unsalted butter, melted
200g (1 cup) active starter
1 tablespoon granulated sugar
226g (2 cups) whole wheat flour
1 teaspoon salt
For the filling
213g (1 cup packed) light brown sugar
28g (2 tablespoons) ground cinnamon
84g (6 tablespoons) unsalted butter, melted
For the maple glaze
120g (1 cup) powdered sugar
1 to 2 tablespoons whole milk
43g (2 tablespoons) maple syrup
1. Make the Dough. In a stand mixer fitted with the paddle, mix together the milk, melted butter, starter, and granulated sugar. Add the flour and salt and continue mixing for about 1 minute, or until a rough dough forms. Scrape down the sides of the bowl as needed. Cover with a damp towel and let rest for 30 minutes to 1 hour.
2. Knead. Switch to the dough hook and knead on medium-high speed for 6 to 8 minutes. Transfer the dough to a lightly greased bowl.
3. Bulk Ferment. Cover with a damp towel and let rise at room temperature for 8 to 10 hours, until doubled in size.
4. Make the Filling. In a bowl, combine the brown sugar and cinnamon. Stir in the melted butter until the mixture resembles wet sand. Set aside.
5. Prepare the Pan. Grease a 9-inch round cake pan. Line the bottom of the pan with a round of parchment paper and grease the parchment lightly with butter or cooking spray. Set aside.
6. Shape. Remove the dough from the bowl and place it on a lightly floured work surface. Roll the dough into a 12-by-9-inch rectangle with a long side facing you. Sprinkle the filling onto the dough and then firmly press it into the dough. Cut the dough vertically into 8 strips roughly 1½ inches wide, Roll each strip into a tight roll. Place each roll spiral-side up in the prepared pan (I place one in the middle and 7 rolls in a circle around the middle one). Cover with plastic wrap and let rise for 30 minutes, or until the dough springs back when gently pressed. Position a rack in the center of the oven and preheat the oven to 350°F.
7. Bake. Uncover the pan and bake the rolls for 23 to 25 minutes, rotating the pan front to back halfway through, until the edges are well browned. Loosen the rolls from the sides of the pan with a paring knife and let cool for 5 minutes. Flip the rolls out of the pan and then flip them again, right-side up, onto a serving platter. Let cool for 5 minutes.
8. Make the Glaze. In a small bowl, whisk together the powdered sugar, milk, and maple syrup until smooth. Adjust the consistency by adding more milk or more sugar, if needed. Drizzle the glaze evenly over the rolls and serve.
Tip: You can also make these the night before. After shaping into rolls, cover and let the dough proof in the fridge overnight. When ready to bake, take out of the fridge and let rise for 30 minutes, or until puffy, before baking.
Rye Pretzels
Yield: 12 pretzels
Sourdough Method: 8-hour bulk fermentation
Active Prep Time: 1 hour 30 minutes
Bake Time: 30 minutes
Total Time: 16 to 17 hours
Tools: Stand mixer, two large baking sheets, large pot, slotted spoon
Chewy sourdough pretzels are even better when paired with hearty, flavorful rye flour. Serve alongside a grainy mustard for a perfect snack for a family game night.
200g (1 cup) active starter
300g (1¼ cups) water
42g (2 tablespoons) honey
300g (2½ cups) bread flour, divided
102 (1 cup) light rye flour
1½ teaspoons salt
105g (½ cup) baking soda
Coarse salt, for garnish
1. Make the Dough. In a stand mixer fitted with the paddle, combine the starter, water, and honey. With the mixer running on low, add 240g (2 cups) of bread flour and mix to form a smooth batter. Cover the bowl with a damp towel and let rest for 1 hour.
2. Knead. Switch to the dough hook and add the rye flour, remaining 60g (½ cup) of bread flour, and salt. Knead on medium speed for 5 minutes, until the dough clears the sides of the bowl. Cover again with a damp towel and let the dough rest for 30 minutes.
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. Cover the bowl with a damp towel and refrigerate overnight.
4. Shape. Remove the dough from the refrigerator. Line two baking sheets with parchment paper and mist the parchment paper lightly with cooking spray. Turn the cold dough out onto a floured surface and divide into 12 equal portions. Shape each piece into a rope 18 to 20 inches long. To form a pretzel, hold each end so that you have a U-shape. Twist the sides of the U, so that you have a teardrop shape with long ends. Then bring those long ends down to the bottom of the teardrop to make a pretzel shape. Repeat this process to make all of the pretzels. Place 6 pretzels on each baking sheet, cover the pretzels with greased plastic wrap, and set aside for 1 hour to bring the dough to room temperature.
5. Boil the Pretzels. Position a rack in the center of the oven and preheat the oven to 475°F. In a large pot, combine 2 quarts of water with the baking soda and bring it to a boil. Once boiling, reduce the heat to medium-high. Working in batches of 2 or 3 pretzels, drop them into the boiling water and cook for 10 to 15 seconds. Flip and cook for another 10 to 15 seconds. Remove the pretzels with a slotted spoon, letting the water drain off of them. Set the pretzels back on the baking sheets, then sprinkle with coarse salt.
6. Bake. Bake one sheet at a time for about 15 minutes, rotating the pan front to back halfway through, until puffed and dark golden brown.
7. Cool. Transfer the pretzels to a wire rack to cool completely.
Tip: Instead of traditional pretzel shapes, after shaping into a long rope, cut them into 1½-inch pieces to make pretzel bites. Bring to room temperature, boil, and bake as directed.
Hot Cross Buns
Yield: 12 buns
Sourdough Method: 8- to 12-hour bulk fermentation
Active Prep Time: 1 hour 30 minutes
Bake Time: 28 to 30 minutes
Total Time: 13 to 17 hours
Tools: Stand mixer, 9-by-13-inch baking pan, piping bag
These spiced yeast buns have a rich history, dating back to the twelfth century. Before baking the buns, a flour paste is piped onto the buns in a cross formation and a sweet apricot glaze is spread on right before serving. These sweet whole wheat dinner rolls are typically eaten during Easter, but you can enjoy them year-round.
For the dough
385g (3 cups + 2 tablespoons) whole wheat flour
100g (½ cup packed) light brown sugar
1 teaspoon salt
70g (5 tablespoons) unsalted butter, cut into pieces, at room temperature
120g (½ cup + 1 tablespoon) whole milk
100g (½ cup) active starter
2 large eggs, at room temperature
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
140g (1 cup) raisins
For the flour paste
60g (½ cup) all-purpose flour
90 to 120g (6 to 8 tablespoons) water
For the glaze
85g (¼ cup) apricot jam
1 tablespoon water
1. Make the Dough. In a stand mixer fitted with the paddle, combine the flour, brown sugar, and salt. With the machine running, add the softened butter, one piece at a time. Add the milk, starter, and eggs and mix for 1 minute to combine. With your hands, work the dough into a rough ball, incorporating any dry bits of flour at the bottom. Cover the bowl with plastic wrap and let rest for 30 minutes.
2. Add the Remaining Ingredients. Snap on the dough hook. Add the vanilla, cinnamon, nutmeg, and raisins and mix on medium-low speed for 8 minutes. The dough should be smooth and supple, not sticky. If sticky, add a tablespoon or two of flour. Cover with a damp towel and let the dough rest for 1 hour.
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 plastic wrap or a damp towel and let the dough rise at room temperature for 8 to 12 hours, until tripled in size.
5. Shape. Grease a 9-by-13-inch pan with butter or cooking spray. Remove the dough from the bowl and place it on a lightly floured work surface. Gently shape the dough into a log. Cut it into 12 equal portions and shape each portion into a roll by bringing up the edges of the dough and flipping over and rolling into a ball with a cupped hand. Arrange the buns in the prepared pan in three rows of 4 buns each. Cover the pan with plastic wrap or a damp kitchen towel and let rise at room temperature for about 3 hours, or until the dough has doubled in size and looks very puffy and plump. Do not rush this step, or else the buns will be dense.
6. Make the Flour Paste. In a small bowl, whisk the flour and water together. The consistency should be thin enough to pipe, so add additional liquid as needed. Transfer the paste to a piping bag fitted with a small plain tip. Position a rack in the center of the oven and preheat the oven to 400°F.
7. Pipe the Crosses. Once the buns have risen, pipe the flour paste onto them. Start by piping one long continuous line down the middles of the buns in the first row of 4. Repeat for the next two rows. Then pipe continuous lines perpendicular to those lines going across the rows of 3 buns.
8. Bake. Put the pan in the oven and immediately reduce the oven temperature to 350°F. Bake for 28 to 30 minutes, until the buns are golden brown on top.
9. Make the Glaze. Heat the jam and water in a microwave-safe bowl to thin it out, 15 to 20 seconds.
10. Glaze the Buns. Remove the buns from the oven. Brush the tops with some of the glaze while they’re still hot.
Tip: If you don’t have a piping bag for the flour paste, an easy alternative is to put the paste in a plastic zip-top bag and cut off a corner of the bag.
Garlic Naan
Yield: 8 breads
Sourdough Method: 6- to 8-hour bulk fermentation
Active Prep Time: 1 hour 30 minutes
Cook time: 4 minutes each
Total Time: 8 to 10 hours
Tools: Stand mixer or large bowl with spatula, rolling pin, skillet
These soft, chewy flatbreads brushed with a buttery, garlic topping are exactly what you need to soak up a big bowl of curry. When cooking these, make sure to use a very hot skillet so as the naan cooks, the dough bubbles up and becomes marvelously golden brown.
For the dough
200g (1 cup) active starter
120g (½ cup) water
61g (¼ cup) plain whole-milk Greek yogurt
70g (5 tablespoons) olive oil
240g (2 cups) whole wheat flour
1 teaspoon baking powder
⅛ teaspoon kosher salt
For the topping
42g (3 tablespoons) unsalted butter, melted
2 teaspoons minced garlic
2 tablespoons (8g) chopped fresh parsley
1. Make the Dough. In a stand mixer (or a large bowl), combine the starter, water, yogurt, olive oil, flour, baking powder, and salt. Mix on lo
w with the paddle attachment (or in the bowl, use a spatula to stir together) to form a shaggy dough. Snap the dough hook on the mixer and knead on medium-low speed for 8 minutes (or knead by hand on a lightly floured surface, then return the dough to the bowl).
2. Bulk Ferment. Cover the bowl with a damp towel and let the dough rise for 6 to 8 hours, until doubled in size.
3. Roll out the Dough. Remove the dough from the bowl and place it on a lightly floured work surface. Divide the dough into 8 equal portions. Roll each portion into a ball. Cover the dough you are not using with plastic wrap to keep it from drying out. Working one at a time, use a rolling pin to roll each ball into a 6-inch round.
4. Cook the Naan. Preheat a large skillet over medium-high heat. Place 1 round of dough in the skillet and cook for 1 to 2 minutes, until the bottom is deeply browned. Flip and cook for about 1 more minute, or until bubbly and golden brown. Place the cooked naan on a plate and cover with a clean, dry towel to keep it warm. Cook the remaining dough rounds in the same way, adjusting the heat as necessary to keep the naan cooking evenly.
5. Make the Topping. In a small bowl, whisk together the melted butter and garlic. Brush each naan with this mixture, then sprinkle with the parsley. Serve warm or at room temperature.
Tip: If you don’t plan on eating all of these at once, skip the garlic butter. Let the cooked naan cool completely and store in an airtight bag at room temperature for up to 2 days. Reheat on the stovetop or microwave. Add the garlic butter and parsley when you’re ready to eat.
Multigrain Ciabatta
Yield: 2 loaves
Sourdough Method: 8- to 12-hour bulk fermentation
Active Prep Time: 1 hour
Bake Time: 20 to 25 minutes
Total Time: 12 to 16 hours
Tools: Large bowl, fork or dough whisk, large baking sheet