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How to Make Tasty California 100% Whole Grain Sourdough Bread

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California 100% Whole Grain Sourdough Bread. Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. Whole grain sourdough is not only healthier, it also makes a really good sourdough culture. This recipe will work for any whole grain, gluten containing flour.

California 100% Whole Grain Sourdough Bread I got some questions regarding whether the same thing. I have used a number of whole wheat flour to make this bread, both commercially ground and home ground. A healthy flavorful and more digestible bread choice for your family. You can cook California 100% Whole Grain Sourdough Bread using 4 ingredients and 11 steps. Here is how you cook it.

Ingredients of California 100% Whole Grain Sourdough Bread

  1. It's of Sourdough Starter.
  2. It's of Flour.
  3. You need of Water.
  4. It's of Salt.

With our tips you will have great success with baking whole grain sourdough bread using either white or red wheat berries. Multigrain, whole-grain, sourdough, wholemeal, rye and low GI breads are considered to be the healthier bread options - but do you know which one is, in fact, the healthiest? Registered dietitian Andy De Santis breaks down each option and reveals which type of bread you should be reaching for. Goldminer California Sourdough Seeded Rye Square Bread.

California 100% Whole Grain Sourdough Bread instructions

  1. Day 1 Find a plastic or glass container to build, feed, and keep your starter. Mix: • 3 tbsp of starter (Sourdough starter, or build your own with 4 tbsp of flour and 2 tbsp of water – mix and store in closed container for 12-24 hours at room temperature or until you see bubbles - then use it for this recipe) • 3 tbsp of water • 3 tbsp of flour Rest: for 12 hours The starter will become active and form bubbles, and it will smell like sourdough due to the fermentation process..
  2. Day 2 From the previous step of day 1, you are going to take only 3 tbsp of the mixture, which is your starter. Step 1 - Mix: • 3 tbsp of starter (from day 1 starter you build) • 3 tbsp of water • 3 tbsp of flour Rest: for 5 hours Step 2 - Mix: • 3 tbsp of step 1 starter. • 1 ¼ cup of flour • 1 cup of water Just mix all the ingredients and put in a closed container and let it rest at room temperature. Rest: 12 hours (overnight will be best).
  3. Day 3 This is the day that you will be making your bread (yay!). I promise that at the end, the work and patience will be all worth it. After the larger starter you build before and sit for 12 hours, you are going to do the following:.
  4. Step 1 – Mix (just to incorporate and distribute all the ingredients – do not overmix): • 2 2/8 cups of starter (almost all the starter you prepared the day before) • 8 cups of whole grain flour • 6 1/4 cups of water (ADD ONE cup at a time and if you use white flour, you will need to adjust the water)..
  5. 2 ½ tbsp of salt Rest: 45 minutes (Do not make a dough, this is just to mix the ingredients together. Rest in a closed container at room temperature) It is going to look chunky like the photo:.
  6. Step 2 – Stretch and Fold Watch the video on YouTube titled “The Stretch and Fold technique from Peter Reinhart”. Stretch and Fold only four times the dough (for each time you do it). Put the dough back to your closed container. Rest: 30 minutes.
  7. Step 3 – Stretch and Fold Follow the same produce from before Rest: 30 minutes.
  8. Step 4 – Stretch and Fold Follow the same produce from before Rest: 30 minutes.
  9. Step 5 – Divide and shape the dough, then rest right before baking • Divide the dough into 2 dough pieces. This recipe will give you two loaves of bread. You can use a rectangular bake pan for this. • Shape dough. Watch video on YouTube “Bread 101 – basic white bread shaping and baking loaf”. This will give you an idea on how to shape and pan the dough. • Let the dough rest inside the pan for 1 or 2 hours, or until it has reached the top of the bake pan..
  10. Step 6 – Bake Bake the bread at 475 F for 45 minutes, or until dark brown on top. Let the bread cool down before cutting it. Enjoy. You could add steam to your oven by adding 1 cup of hot water to your lower rack pan and removing it after 10 minutes..
  11. Enjoy..

This is a hearty, flavorful, slow fermentation whole grain rye bread in the style of pumpernickel, rugbrod, and vollkornbrot. The original recipes call for rye sourdough starter to yield a pure rye bread, but I use my regular wheat-fed starter with good results. I love love love rustic breads made with whole grains only - toasted crisp in the morning with a big pat of fresh butter. Nutrient dense, full of fiber and easily digestible because of natural fermentation, a slice of real whole. Whole Grain Rye Spelt Sourdough with Raisins and Walnuts.

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