This is my favorite sourdough bread/gluten-y snack. It's chewy, slightly sweet, has great depth of flavor. It's a great source of fiber, protein and iron. I like to eat it with a can of Busch's homestyle beans for breakfast, snack, lunch or dinner. For me...this is better than cake.
Ingredients
- 5 oz starter
- 3 oz whole wheat flour
- .6 oz rye
- 1.5 oz bulgur
- 1 oz ground flax
- 1 1/4 tsp salt
- 1 oz milk
- 1/2 tsp lemon juice
- 2 oz water
- 1 oz sugar
- 1 oz molasses
- .5 oz honey
- 1 tbsp butter, soft
- Oil for stretch and fold
Directions
Add all ingredients except for the butter in a bowl. Stir with a plastic or wooden spoon for about 15 minutes. Cover and let sit for 20 minutes. Stir for another 5 minutes. Repeat 2 more times til the dough holds together well.
Stretch and fold into a ball. Oil surface of dough and a clean bowl. Cover and let sit for 20 minutes. Repeat another 2 times.
Cover and let sit for 3 hours. Refrigerate overnight.
On lightly floured surface, roll the dough into 3 equal balls (or any shape you want). Place into a well oiled pan. Cover and let rise for 4-5 hours.
After it has doubled, set in 450 degree oven. Mist dough and pour boiling water into a disposable foil pan set on the bottom of the oven. After 15 minutes, lower temp to 350. Bake for another 20 minutes or til internal temperature reached 200 degrees.
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