2 Grain Bread


250g sour dough starter
250g all purpose flower
125g rye flower
125g bread flower
2 tbsp spelt (whole grains)
1 tbsp sun flowers (whole grains)
1/2 tsp salt
1 1/2 tbsp dried active yeast
3/4 cup of warm water
1/2 tsp of sugar

In a small bowl mix the water, yeast and sugar and let it sit for 10 min.
In the mean time mix in a bowl for a stand mixer with a dough hook all the flowers and the grains. Mix them up well.
When the yeast in the bowl is starting to get frothy, add the starter into the bowl and start mixing on low speed.
Then slowly add the yeast water. Mix on low for 5 minutes , then vary between low and medium speed for about 5 minutes.
Spray a bowl with cooking spray. Flower your hands, shape the dough, put into the bowl and cover. Let stand in a warm place for 3h.

Shape, put into a banneton. Let rise for another 1h.

Preheat the oven to 450 F at the end of the time. Put the bread on a turned over cooking sheet, score it and with 1/2 cup of water in the bottom of the oven, put the sheet back in the oven. Turn on convection.
After 20 min, turn the heat down to 400 F. Bake for another 20-25 minutes.





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