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Whole Grain Sourdough Bread ~ a dense chewy part-rye, part whole wheat sourdough bread with a delightful crumb

Whole Grain Sourdough Bread

  • Prep Time: 15 minutes
  • Cook Time: 49 minutes
  • Total Time: 29 hours
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 1 – 1 1/2 cups (8 – 12 oz) sourdough starter
  • 1 cup whole grain rye flour
  • 3/4 cup whole wheat flour
  • 1/4 cup flaxmeal
  • 1 – 2 Tablespoons honey or molasses
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup water (or more, as needed)

Instructions

  1. Take your starter out and feed it. Cover and let it set on the counter for 4 – 12 hours or until it’s nice and bubbly and greatly expanded.
  2. When the starter is very active, put all ingredients in your stand mixer bowl with the bread hook attachment. Mix together well until a sticky but nice consistency bread dough is formed, adding water if the dough isn’t coming together or whole wheat flour if it is too fluid.
  3. Knead the dough on the 2nd setting for 5 minutes, adding more whole wheat flour if needed, but maintaining a nice sticky dough. Form the dough into a ball. Set the ball of dough on a baking sheet and brush all over with oil. Cover with a clean, damp kitchen towel. Set in the oven and let rise (with oven off) for 12 hours at room temperature.
  4. After this long ferment, if you want a little more rise out of your bread, you can turn the oven on for 1 minute, then turn it off. Let the dough sit for an hour or two more in this warm environment.
  5. When it looks ready to bake, remove the towel and set the oven at 350 F. Bake for about 35 – 40 minutes or until the top of the bread is nicely browned and the internal temperature is 200 degrees.
  6. Let cool at least 10 minutes before cutting.

Notes

Most people “slash” their sourdough bread before baking it, and I made a feeble attempt at that with this loaf, but it just didn’t want to slash. I don’t slash my white bread either … and it bakes up nicely.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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