Today, I have prepared a recipe for sourdough bread, which will be enriched with seed porridge. Being in a quarantine, staying at home, every bread recipe is worth trying. If you still haven’t decided, give sourdough and home baking a chance. Maybe you will find a little relaxation in it, you will support your ability to manage your own time and last but not least, the smell of homemade bread is something money cannot buy. So have a little baking therapy. The whole family and your own stomach will thank you. But beware, this bread disappears in a speed of light 😉
If the following recipe seems too complicated, don’t despair. Here is a recipe for Sourdough Bread Without Kneading that anyone can handle blindfolded!
12h fermentation + 5h 30min (or 3h 30min + 12 – 24h in the refrigerator) fermentation
- 30g rye sourdough starter
- 120g wholemeal rye flour
- 120g water
Let it ferment for 10-12 hours at room temperature.
- 380g white wheat flour, finely ground
- 220g water
- 14g salt(ADD IT AS LAST!)
Mix the leaven with water and add the flour. Stir briefly with a wooden spoon until you have no dry patches anywhere. Let the dough stand for about 30 minutes or when you have time for an hour (so-called fermentolysis.) The fermentolysis process will help us to work better with the dough in the next phase, as it will get more flexible by gluten development.
At the same time we will prepare – seed porridge
- 50g whole wheat flour
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 3 tbsp golden flax seeds (can also be classic brown)
- 1 tbsp black sesame seeds
- 150ml hot boiling water
Pour hot water over the flour and seeds and mix (it should have the consistency of a thick porridge). Cover the mixture and let it cool down on its own.
After fermentolysis, move the dough into a bowl of a stand mixer, add the seed porridge and salt. Don’t forget the salt! Without it, you can just throw the bread in the trash 😉
Mix for about 7-10 minutes or until the dough won’t stick to the walls of the bowl and the seeds are evenly incorporated. Let the dough rest for an hour and then stretch and fold – I stretch it over the edge, I fold it to the middle. Let the dough ferment for another hour and then roll it into a banneton. It can mature also in the fridge for 6 – 24 hours. The fermentation time will depend on the temperature in your kitchen. At normal room temperature, the bread should be ready for baking within a maximum of 2 hours. I always cut the bread so that steam can escape. Especially for bread baked after fermentation in the refrigerator, slicing can be a key to success. It will prevent the creation of a “cave” which often arises in bread that is under proofed from cold fermentation. Your crumb will be evenly distributed 🙂
Bake in a preheated oven at 250 ° C for 10 – 15 minutes with steam – if you wonder about the steam take a look at our basic recipe. I place my bread on a preheated baking tray or on a pizza stone. Then vent the oven, reduce the temperature to about 200 ° C and bake for 20 – 25 minutes. The bread must sound hollow when tapped on the bottom. Then it is properly baked.