The combination of tanginess of sourdough bread and nuttiness of whole-wheat bread gives this bread a unique taste. The added cracked wheat makes it more wholesome. Soft and moist crumb, soft and supple crust, this bread is perfect for sandwiches, toasts and French toasts.
- Oven – Preheat to 475°F
- Digital Kitchen Scale
- Banneton Basket
- Cast Iron Skillet
- Baking Stone – Preheat to 475°F
- Large Glass Bowl
- Small Glass Bowl
WHOLE WHEAT SOURDOUGH BREAD:
- Servings: 3
- Cooking Time: 30M
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 5 oz cracked wheat
- 8 oz water
- 12 oz whole-wheat flour
- 8 oz sourdough starter
- 1 tsp salt
- 8 oz water
- 1 oz extra virgin olive oil
SOAKER: Combine cracked wheat and water in a small glass bowl. Let soak until soft, drain.
DOUGH: Combine flour and salt together in the stand bowl, whisk. Combine sourdough starter, water, olive oil in a large glass bowl. Add the soaked wheat and stir with wooden spoon until well combined.
Combine starter mixture into the flour mixture. Stir using a wooden spoon, making sure flour is fully incorporated. Knead the mixture for 8-10 minutes on low setting. This produces soft, stretchy dough but does not stick to the hand or the side of the mixing bowl.
Cover the mixing bowl with plastic wrap and let it stand for 2 hours in a warm place. Gently deflate the dough to remove large air bubbles.
Dust the proofing basket with handful of flour and sprinkle the dough as well. Place the dough into the proofing basket seam side up. Cover with plastic wrap and let it proof overnight or 8-12 hours in a warm place.
Transfer the dough to a parchment paper covered tray seam side down. Score the dough on the surface with a bread lame to your preferred signature design.
Place a cast iron skillet on the bottom rock with 1 cup hot water to create steam. Slide the dough onto the baking stone carefully.
Bake for 30 minutes at 446°F (230°C) or until golden brown. Remove from the oven and cool in a cooling rack.