Vitality Multigrain Sourdough Bread
As some of our Instagram followers may remember, we have been dabbling with sourdough for a while now. It’s an ancient ingredient which produces an amazing rich and tangy flavour. After It turns out it’s a craft getting sourdough baking right. We found it particularly difficult to bake 100% rye flour bread. So far we have simply not managed it. The first few attempts with sourdough were horrendous. Bread so dense and hard you could probably build a house with it. We’ll probably be doing another post on sourdough starter care but this post if all about a success story. A wonderfully delicious Vitality Multigrain Sourdough Bread. It’s our mum’s new favourite.
When we started out with sourdough we had a lot of setbacks, bread that looked great on paper but didn’t deliver in practice. What we wanted was quick results. I mean you already have to wait 3 or 4 days before you can use your sourdough starter if you are making it from scratch. But impatience is your worst enemy when baking solely with sourdough. The one golden rule is: “Give the dough time to work and be patient.” If you only want to use sourdough, you can’t cut corners with the resting time. This is particularly true when using rye flour. Rye flour needs to work with sourdough, and that takes time. For faster results you can always add yeast or baking powder but it just won’t quite taste the same.
Our Vitality Multiseed Sourdough Bread was inspired by the dark Danish Rugbrod with a lot of grains, seeds and spices and a moist texture with a tangy sourdough flavour. To round of the flavour we used natural apple sweetener and a bit of home-made BBQ sauce. If you like your bread quite sweet add more of the apple sweetener or maybe try another, sweeter sirup. You can also replace sweetener with molasses. It takes a fair bit to prepare, not because it is difficult, but because the dough needs to rest a lot. Good news is, you don’t have to knead. Just a bit of stirring.
- 75g cracked wheat
- 75g cracked rye
- 75 g linseed (flaxseed)
- 100g sunflower seeds
- 50g millet
- 1/2 tbsp fennel seeds
- 1/2 tbsp coriander seeds
- 200ml active sourdough starter
- 1 tbsp apple sweetener(or molasses)
- 1 tbsp BBQ sauce (or molasses)
- 400 ml warm water
- 200g wheat flour
- 200g rye flour
- 1 tbsp salt
HOW IT’S DONE
Day one: In a large glass bowl, add the grains, seeds, coriander, fennel, sourdough starter, water, apple sweetener and BBQ and give it a good stir to combine all the ingredients. You should have a watery mixture. That is exactly what you want as all the grains need the water to soak in. Cover with kitchen foil or a wet cloth and leave to soak for at least 8 hours. We like to do this in the evening, as it makes the waiting easier and you can continue the next morning.
Day two: Stir your mixture once, then gently add the flour and salt. Stir until well combined. The mixture will now be a lot firmer and quite sticky. Cover again and give a 2 hour rest.
After the two hours have passed, oil a bread tin that can hold 400g. Fill your dough in the tin, cover and again, give it two hours to rest and rise. Don’t worry if it only rises a little.
Preheat your oven to 180 °C and pop your bread in. Bake for about 60 minutes. Take out of the oven and once cooled down a bit tip the bread out of the tin onto a rack to cool.
The sourdough bread tastes fantastic with pretty much anything sweet and savoury alike, but what we like so very much about it is, that you don’t necessarily need to add anything, as it is wonderful on its own.