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Wednesday, 4 January 2017

Baking Seeded Durum Wheat Loaves Using A Sourdough Starter

Are you looking for a delicious recipe for sandwiches that has the power to sustain the kids while away from home until late in the afternoons? Today's blog offers you a brilliant solution. We bake a loaf where we combine three flours, of which one is low GI durum wheat, or semolina. We then add three seeds to increase both flavour and stamina, and add our sourdough starter to ensure the addition of natural pro-biotics. It doesn't get much better than this.


For this bread we combine three different flours. Add 2 cups (500 ml) each of white bread flour, brown bread flour and semolina/durum to a large measuring bowl.


Add 1/3 cup (85 ml) each of pumpkin seeds, sunflower seeds and linseed. Roughly chop the pumpkin seeds to make them slightly smaller and to assist in releasing their flavour..


Add 2 teaspoons (10 ml) salt and 2 tablespoons (25 ml) sugar.


Mix all the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.


Add 50 ml oil, 2 cups (500 ml) sourdough starter. 1 egg, 1 cup (250 ml) milk and 1 cup (250 ml) tepid water to the dry ingredients.
Option 2: If using Active Dry Yeast, add a packet to the water and sugar and allow about 10 minutes to froth up.


Bring the dough together.


Knead for roughly 10 minutes until the dough forms an elastic ball.


Prepare two bread tins with non-stick spray and lightly flour the bottoms.


Divide the dough in half and shape the dough to fit inside the prepared bread tins.


Do not bother with filling the bread pans. The dough will manage that all by itself once it starts rising.


Cover with plastic and leave in a warm dry place to rise to about double in size.


Once risen, brush the loaves with egg. I used only the egg white as I needed the yolks for something else. The results are the same, except that the using the egg yolks will result in a more golden brown finish.


Sprinkle some more seeds on top of the loaves.


Bake in a preheated oven at 200 °C for roughly 40 minutes. When you knock on the bottom of the loaves and hear a hollow sound, they are done.


Turn out on a wire rack to cool. For a softer crust, you can cover the loaves with a damp cloth while they are still hot. The steam will soften the crust.


Serve with any of your normal condiments. It is lovely with mustard, cold meats and lettuce!


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
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