Whole grain sourdough loaves are a difficult find. So, if you long for a tangy slice but want the nutritional benefits of whole grains, you may just have to bake a loaf yourself. This recipe was adapted from King Arthur Flour and can be made with commercial yeast or without it for a naturally fermented dough.
ingredients
8 oz (1 cup) Boiling Water
4 oz (3/4 cup) Whole Grains, Wheat Flakes, and/or Oats
1 oz (2 Tablespoons) Seeds and/or Nuts of choice*, plus more for topping
16 oz (2 cups) Ripe Sourdough Starter**
7 oz (1 3/4 cups) Whole Wheat Flour, white whole wheat preferred
7.3 oz (1 ¾ cup) All-Purpose Flour or Bread Flour
1 oz (2 tablespoons) vegetable oil
2 1/2 teaspoons Table Salt
1 1/2 teaspoons instant yeast (optional)
deviations & tips
Aim for a dough temperature of 75F-78F. Click here for more information on “desired dough temperature.” When applying the DDT formula to this recipe, use a friction factor of 5.
*I use a mixture of sunflower seeds, anise seeds, fennel seeds, poppy seeds, and sesame seeds
For consistent results every time, weigh your ingredients using a kitchen scale.
the method
In a small skillet, dry roast the seeds and/or nuts over medium high heat until toasted and aromatic. Transfer mixture to a small bowl. In that same skillet, dry roast the whole grains, wheat flakes, and/ or oats until aromatic. Transfer to mixing bowl and stir in boiling water. Let cool to about 80F to 90F or to the temperature determined after applying the desired dough temperature formula.
Add the fed sourdough starter, flours, and oil and mix until the ingredients are fully incorporated- a couple minutes by hand or about a minute when using a mixer fitted with a dough hook and set to position 1. Cover and let rest for 30 minutes to allow the flour to absorb the moisture.
Add the salt and yeast (if using). Mix again until fully incorporated- a couple minutes by hand or about a minute when using a mixer fitted with a dough hook and set to position 2.
RISING AND PROOFING WITH INSTANT YEAST
Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 2 hours.
Pre-shape the dough into a large round. Place seam side down onto unfloured surface , cover, and let it rest for 20 minutes to let the glutinous bonds relax. Turn the dough out, seam side up, onto a lightly floured work surface and gently fold it over a few times to deflate it. Turn it over, seam side down, back onto unfloured surface. Shape into a round by gently spinning the dough on the counter and letting the friction seal the seam. Oil a 4 qt dutch oven and sprinkle with corn meal or seeds. Place the round, seam side down, into the dutch oven, and replace the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours.
RISING AND PROOFING FOR NATURAL FERMENTATION (NO INSTANT YEAST)
Let the dough rise for 1 hour at warm room temperature; 76°F is ideal. If your room is much cooler, let it rise for 75 to 90 minutes. Gently deflate the risen dough by folding it. Place it folded side down in the bowl, and let it rise for another hour.
Fold the dough one more time, and let it rise for 90 minutes. The dough should feel light and airy. If it still feels stiff and cool, give it another fold and one more hour of rising time.
Pre-shape the dough into a large round. Place seam side down onto unfloured surface, cover, and let it rest for 20 minutes to let the glutinous bonds relax. Turn the dough out, seam side up, onto a lightly floured work surface and gently fold it over a few times to deflate it. Turn it over, seam side down, back onto unfloured surface. Shape into a round by gently spinning the dough on the counter and letting the friction seal the seam. Oil a 4 qt dutch oven and sprinkle with corn meal or seeds. Place the round, seam side down, into the dutch oven, and replace the cover. Refrigerate the loaf overnight or for up to 24 hours. About 16 to 18 hours of refrigeration is ideal.
Remove dough from refrigerator and leave in dutch oven with lid in place. Allow to rest at room temperature for 45 – 60 minutes.
BAKING LOAF
Brush or spray loaf with water, and sprinkle with seeds and/or nuts. Use a lame or a very sharp knife to slash loaf as desired, a crosshatch or simple cross works well. Place lid on dutch oven and place in cold oven. Set oven temperature to 450F. When the oven reaches the set temperature, set timer for 40 minutes and continue to bake covered. Uncover and bake for an additional 10 - 15 minutes or until internal temperature reaches 190F-205F and top is golden brown.
Let cool for 10 minutes before removing from dutch oven and cool completely on rack.
**Feeding starter
Feed starter, with equal parts starter, flour and water, and let it rest at room temperature for 8-12 hours. Feed a second time. In 6-8 hours, check to see if it has doubled or tripled in size with a slightly mounded surface and an assortment of bubble sizes. If so, your starter is recipe ready! If the volume hasn’t doubled, repeat feeding every 8-12 hours until ready. Further, if the surface is flat and lifeless and hosts small uniformly sized bubbles, the starter is sadly past its prime and must be fed again.