In hopes of cutting out a couple of steps and reducing the overall loaf-making time, I blended some old tricks with some new ones.
We’ve been hungry for a sandwich loaf for a while now, so I decided to see how this whole wheat onion seed bread recipe would work in a loaf.
This video from the King Arthur Flour Company is the most instructive I’ve found on the folding technique, which they suggest using in lieu of kneading when you have a wet, sticky dough.
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.
Last weekend, with out-of-town guests flying in, I made a festive loaf using the King Arthur stiff levain method, but with a twist: I added raisins and walnuts.
What harm could a few rye flakes do? I had a small quantity of rye flakes in the cupboard, too little for most recipes. On impulse this morning, I tossed the flakes into the water to soften up with the already soaking levain. Use it before it goes stale, right?
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.
I’m having fairly good luck with their “100 Percent Whole Wheat Sourdough” recipe. Take a look at my fifth loaf, which I baked Tuesday. It is still tender and moist on the inside and delicious today, Thursday.