12 Grain Sourdough Bread Using a stand mixer. Adding whole grains and experimenting with different flour can make the art and obsession of baking sourdough bread quite interesting, ending up with a healthier loaf of bread. Sourdough bread is recommended for diabetics because it has a lower glycemic index, and also for those who experience digestive health issues. #foodporn #digestivehealth #healthy #sourdough #bread #wholegrains #guthealth #probiotics
My Recipe
12 Grain Sourdough Bread
Makes 1 loaf
Ingredients
200grams active strong starter (I’m using 100% Rye starter)
325 grams water or milk (I used milk)
150 grams 12 grain flour
350 grams bread flour
11 grams Himalayan pink salt
Method
Using a k beater combine liquid ingredients on low speed. Add in the salt. Change to dough hook and add flour. Mix on speed two or three for 6 minutes, not forgetting to scrape the sides of the bowl. Cover and rest the dough for about an hour. Do four to six stretch and folds every twenty minutes, about four times. Shape the dough into a ball. Place onto a floured banneton/bowl, cover and refrigerate overnight. Bulk fermentation in the refrigerator was about 22 hrs. I like an intense sourdough flavour. The next day, preheat oven to 475F with a Dutch oven in. Score the loaf, place a few ice cubes into the pot for steam, or spay some water before covering and then bake for 45 minutes covered. Remove the lid and bake a further 5 to 10 minutes to achieve the desired colour required. Allow to cool before slicing. Add your favourite toppings or enjoy it plain or maybe all you need is just butter. It was simply delicious 😋