Sourdough wheat bread
- 750 grams organic whole wheat flour
- 1/2 teaspoon of salt
- 2 cups leaven
- 1 1/4 cups water
In a large bowl, mix together your flour, salt and leaven.
Add in your water gradually, mixing it in until you get a smooth and elastic dough. More or less water may be needed depending on the flour and its rate of water absorption.
Knead the dough for two to three minutes then cut the dough in half and form into two loaves and place them into oiled loaf tins.
Allow to rise for 12 to 24 hours, or until you have achieved the rise you are looking for. While it may have risen in much less time and 12 to 24 hours, bread fermented for a longer time is easier to digest and full of flavour.
Bake in a 200 degree C oven for 50 minutes to one hour, or until done. To test if the bread is done, pop it out of a tin and give it a tap on the bottom of the loaf. It should give you a hollow shout like a drum.
Once done, remove the bread from the tins and allow to cool on a wire rack.
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