Fresh-ground heirloom wheat delivers depth and richness in both flavor and aroma
Bursting with flavor, this piquant loaf is going fast. We want to eat it in chunks, breaking them off and dipping them into a creamy yogurt-cheese sauce, which we always have on hand. It’s good so many ways. Better than an onion bagel for breakfast, and so much more nutritious–full of goodies our bodies crave.
Hankering for a savory crust to go with the bacon and pinto beans stew I planned for dinner, I changed this loaf up–with walnuts, roasted pumpkin seeds and finely chopped oregano
With deepest gratitude to the King Arthur Whole Grain Baking book for the foundation recipe, I’m thrilled today to share my first whole wheat sourdough bread recipe. We love it more than anything we can get at our local boulangerie, and that is saying something.
Now that I’ve found a 100 percent whole wheat wild yeast sourdough recipe that works, I’m setting the method down here, step-by-step, so I can replicate and refine the process until I can count on making a successful loaf every time.