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Whole grain sourdough with ground flax, pepitas, and olive oil


I haven't posted a bread recipe in a while, but it's not because I haven't been baking bread. I make my 100% whole wheat sourdough weekly, varying up the grains I use and sometimes the add-ins. Still, sometimes I like to get a little more creative, and this loaf came out so rich, nutty, and beautiful that I had to share.

Ingredients:

100g sourdough starter (fed)

375g water

20g olive oil

20g maple syrup

425g whole wheat flour (I used freshly milled hard white wheat, but spelt flour or store bought whole wheat flour will work too - or sub bread flour)

75g ground flax seed

12g salt

75g pepitas (shelled pumpkin seeds)

  1. Whisk together the water, sourdough starter, olive oil, and maple syrup until well combined.

  2. Add the flour, ground flax, and salt. Use a flat spatula to mix until it forms a shaggy, well combined dough. Cover and let sit for 30 minutes.

  3. After 30 minutes, use the spatula to stir and stretch the mixture for 2 minutes.

  4. In 30 more minutes, repeat this process. This time, incorporate the pepitas.

  5. Leave the dough covered to bulk rise overnight, or 8-12 hours.

  6. Dump the dough onto a well floured surface. Gently shape the dough into the shape of your proofing basket. Leaving the seam side up, place the dough in a well floured proofing basket. If you do not have a proofing basket, use a well floured large mixing bowl.

  7. Proof the dough for 1.5 hours at room temperature, or 6-10 hours in the refrigerator.

  8. 30 minutes before your bread is done proofing, preheat your baking vessel (clay baker, dutch oven) at 500 degrees F. If you want to bake the dough on a cookie sheet, preheat the cookie sheet for 10 minutes.

  9. Flip your loaf into the baking vessel or onto the cookie sheet. If you have a covered baking vessel, put the cover on. Score the dough if desired. Bake for 10 minutes, then reduce the oven temperature to 450 for 15 minutes. At this point, remove the cover, and bake for an additional 20-30 minutes until your desired color is reached. I let this dough go on the long side, and the deep, caramelized crust tasted delicious with the nutty pepitas and flax.




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