I've been making one loaf every week for the last few weeks, it's really yummy and also healthy. It has taken me a few goes to get it right, as sometimes it hasn't cooked in the middle, but I've found the trick is in the rising. The last time I made it I put the tin as close to the heater as possible (as it's winter), so it was surrounded in really warm air. It rose to about double it's size, which made a big difference as it then cooked all the way through.
Some of the benefits of naturally leavened bread among many are it contains lactobacillus, which aids in creating better digestion. Also it does not contain cultured yeast which in bread is associated with bloating and indigestion.
1/2 cup of water
1/2 whole grain flour.
In a sterilized jar and with a sterilized spoon, mix the flour and water together (sterilize with boiling water.
Cover with a cotton cloth and leave in a warm place.
Stir daily with a sterilized spoon.
After 3 days your starter will be ready.
Loosly cover with a lid and store in a cool place.
Always leave a small amount of starter in the jar. Replace with more flour and water. Stir well and store.
Use (to make one loaf)
3 1/2 cups of whole flour
1 cup of water
1/2 teaspoon of salt
1/2 cup of sourdough starter (see recipe above)
- Mix half the flour with the water, salt and starter.
- Add remaining flour until dough becomes too thick to stir.
- Knead gently until smooth, uniform and elastic.
- Cover with a damp cloth and let rise for 2 hours in a non metallic bowl, in a warm place.
- Replenish starter.
- After 2 hours knead the dough again (thoroughly).
- Shape into loaf and place in a floured and oiled bread pan.
- Cover again with a damp cloth and allow to rise for 4-6 hours. As mentioned above if you make this in winter make sure you put the tin close to a heater so it stays warm during the rising time.
- Place in a cold oven with a pan of water on the oven floor.
- Bake at 220°C for 15mins
- Lower heat to 170°C and contine cooking until golden brown (about 45mins)
- Remove from pan to cool.