Sourdough Bread Recipe
Recipe posted by Palouse Brand on July 15, 2016
100% Whole Wheat Sourdough Bread Recipe
This sourdough bread is incredible! It is a loaf to really be proud of as it is made entirely from our fresh milled Hard Red Spring Wheat Berries! It is a 100% whole wheat sourdough made from high quality flour. You can’t get much better than that!
Sourdough bread is made by a natural culture of yeast and bacteria. It is this culture that gives the bread a sour flavor and leavens it. This might sound intense, but should not scare anyone off. Many people keep a sourdough starter these days. Obtaining a starter might be as easy as asking around. Of course, making your own starter is just as easy although it takes a few more days to get started. We encourage you to try our recipe and method listed below to get going with your own starter.
Breads are not commonly made with 100% whole wheat flour. This is because bread made from 100% whole wheat flour will always have less of a rise. The gluten forming proteins found in flour are only found in the endosperm. White flour purchased at grocery stores are just that; endosperm. Flour, milled from wheat berries, contains the whole grain from the bran, germ, and endosperm therefore; the overall protein will be much less. We feel the health benefit of using whole wheat flour strongly outshines the extra rise you get from white flour.
To help our sourdough bread get its’ rise, we sift our fresh milled flour through a sieve to remove large pieces of bran. The large bran flakes act like small shards that cut through the gluten strands; the same gluten strands that are important for our bread’s rise. Don’t worry; we add this bran back later after we soak it in warm water to soften. Then we simply fold it in as you would with any other bread additions such as nuts, dried fruits, etc.
Lastly, we bake our bread in a heated cast iron pot. This is a common method for baking crusty loaves at home. The heated cast iron pot provides a quick burst of heat and seals in the steam released from the bread during baking. This allows for a greater rise and crusty exterior.
We love our sourdough bread for morning toast, grilled sandwiches, and as dinner bread. We hope you give it a try and let us know what you think!
Sourdough Bread Recipe - 100% Whole Wheat Bread
Folding Tip: The first folds you make will seem weak. The dough will be wet and will not stretch. Do not worry. This is because you haven’t developed the gluten yet. As you stretch and pull, you will see the dough tighten and the gluten develop. When you are finished, the dough should start to hold its shape and increase in volume as air is trapped inside.
How to Make a Sourdough Starter
o 2 ¼ cup warm water
o 270 grams milled Hard Red Spring Wheat Berries (2 ¼ cup whole wheat flour)
o 1 cup mashed organic grapes