I’ve never made a sourdough – but I’ve been thinking about it. A lot, lately. For some reason it seems like a bit of a barrier to overcome, especially since I’m so comfortable now with regular yeast baking. But comfort zones need to be punched sooner or later to be able to learn and grow …
This bread is still within the zone, it just includes a step of soaking rye flour in boiling water and leaving it over night before adding the rest of the ingredients.
The technique is old, and apparently it was used to improve the baking quality of the flour. During wet harvesting seasons in the old days, the grains did not dry properly and the flour became “sweet” – the starch transformed into sugar and the flour became difficult to bake with. This is particularly common with rye flour. When soaking the flour, it allows a better absorption of moist, which makes baking easier and the final loaf juicer – and it allows the aromas to develop. It is perhaps a small step towards attending a sourdough starter eventually … and the result in the meantime is a tasty, soft, juicy and healthy granary loaf.
This recipe is based on, again, one of Wenche Frølich’s easy-to-follow nice tasting bread recipes, with minor modifications.
2 1/4 cup luke warm water (37C/ 104F)
1 pk/ 2 1/4 tsp active dry yeast
3-4 tbs oil
1-2 tsp salt
3/4 cup wheat bran
5-6 cups regular wheat flour
pour the boiling water over the rye flour and the flax seeds in a bowl, stir well, cover with plastic and leave in room temperature over night.
- Add the water to the rye mix.
- Add yeast, salt, bran, oil and most of the wheat flour.
- Knead well, until smooth.
- Leave to rise for at least 1 hour.
- Knead lightly again, add more flour if needed, and shape two loafs of bread. Place them into pre-greased loaf tins.
- After rise for another hour.
- Brush lightly with water and sprinkle with wheat bran for decoration before baking (if you want to.)
- Bake at 395 F for 1 hour. Check after 50 minutes by knocking underneath the loaf and hear the hollow sound if it is finished. You may bake the bread the last ten minutes without the tins.
- Cool on a rack.
I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.