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Please check the new recipe: Sourdough Rye Bread wit Cooked Wheat.

Spelt Sourdough Flatbreads with Mango

500 g active whole wheat sourdough starter (hydration 100%)
1000 g whole grain spelt flour
100 g wholemeal buckwheat flakes (if you don't have flakes reduce the amount of water to 644 g)
744 g water
In a large mixing bowl combine the ingredients and set aside for 1 hour. Then mix in:
22 g salt
Cover and let ferment at room temperature for 1 hour.* Then refrigerate for 8 hours. Remove the dough from the refrigerator and preheat your oven to 500F with a baking/pizza stone. Prepare about 170 g dried mango slices and chop them.
Divide the dough into about 21 pieces and form into balls (similar to the size of your clenched fist).

Roll out a ball into a circle and place the dried mango slices in the center.

Pull the edges of the dough to wrap the mango slices.

Let the filled balls settle for 3 to 4 minutes before rolling them.

Next turn the oven to high broil.

Place 3 flat breads on the baking stone at a time. I take 6-7 minutes to bake breads ; they should be golden brown both sides.

To give the oven the chance to get heated again to max, you should wait 3 minutes before baking the next flat bread.

Submitted to Yeastspotting. 

*If you want to cook the breads in a skillet (a pancake skillet works great) - do not ferment the dough in the refrigerator - just leave it at room temperature for 1 to 2 hours. You should form smaller balls and roll out circles thinner.  Heat the skillet  over medium-high heat and cook the breads without any fat.(I baked this way only the breads not filled with the mango slices).

Daylight Sourdough

Daylight Loaves was sent to Yeastspotting.

Soaker 1:

1100 g hot water

1350 g whole rye flour

23 g salt

Combine the flour and water and let cool for 1 hour.

Soaker 2:

287 g sunflower seeds

287 g hot water

Soak the seeds in hot water for 1 hour. Then drain and mix in 1 tablespoon sweet paprika powder.

Then combine the soakers in a large mixing bowl, cover and set aside for 4 hours.

Final dough:

soakers

500 g  mature rye sourdough starter (100% hydration)

Knead the dough and let ferment for 4 hours.

Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.

In the morning, remove the loaves from the refrigerator and  preheat your oven with a baking stone to 500F. Load the loaves and bake for 20 minutes. Reduce the temperature to 460F and bake for another 15 minutes (smaller loaf) 

or 30 minutes (larger loaf).

Oat Sourdough Bread with Buttermilk and Dried Fruit

with dates

with unsulfured apricots

Sourdough Starter:
38 g whole wheat sourdough culture
373 g water
308 g whole wheat flour
Let ferment for 20 hours.

Oatmeal:
160 g steel cut oats (1 cup)
944 g water (4 cups)
In a medium-size pot, bring the water to boil and add the steel cut oats. Cover the pot with the lid and simmer the oats for 30 minutes. Let cool and refrigerate until you're ready to use it.

Final Dough:
Combine :
869 g oatmeal
540 g buttermilk
999 g stone ground rye flour
Let sit at room temperature for 45 minutes.
Then add:
all of the sourdough starter but 2 tablespoons
23 g salt.
Knead the dough, cover and let ferment for 9 hours 30 minutes. Put the dough in two loaf pans (lined with parchment paper) press dried fruit (dates /apricots) in the shaped loaves and proof for 2 hour and 15 minutes.

Before proofing

Fully proofed

Bake:
for 20 minutes at 490 F
for 30 minutes at 460 F
for 25 minutes at 400F.

Loaves was sent to Yeastspotting.

Wild Blueberry Sourdough Bread

I submit my Wild Berry Sourdough Bread to  Yeastspotting.

Sourdough Starter:
2 tablespoons rye sourdough culture
350 g water
300 g stone ground rye flour
Let ferment for 15-18 hours.

Final dough:
645 g rye sourdough starter
472 g water
80 g blueberry juice
115 g chia seeds
1000 g whole wheat flour
340 g  frozen wild blueberries, defrosted overnight

In a large bowl combine the ingredients and set aside for 1 hour.

Then add:

19 g salt dissolved in 100 g hot water
Knead the dough, cover the bowl and let ferment for 4 hours.

Shape a round loaf, put into a proofing basket and let proof in a refrigerator for 4 hours.

Baking:
at 490 F for 20 minutes
at 460 F for 35 minutes.

Sourdough Rye with Double Chocolate Stout

Neither me nor my husband like drinking beer. If we have any at home it always ends in a meat stew and even more often in my bread. Few days ago I bought four cans of  Young's Double Chocolate Stout. I tastes like dark chocolate and it was very hard for us to finish a can.  So the second can went to the bread dough and it fits there perfectly. I enjoy beer in cheese also. In the photo you can see Cahill's Vintage Irish Cheddar with Porter. The cheese is slightly bitter, but its bitterness disappears when the cheese is melted. I prefer eating  any cheddar this way.

So let's get back to the bread.

I started as usual from preparing a lot of sourdough starter. So I mixed:

350 g hot water

350 g whole wheat .

I let the mixture to cool and then I added 2 tablespoons of the whole wheat sourdough (the amount I keep in   the refrigerator all the time). 

I also soaked:

174 g prunes

48 g dates

in 440 g beer (1can=440 ml).

Twelve hours later I combined:

all of the sourdough starter (minus two tablespoons),

537 g water.

In a large mixing bowl I combined:

1008 g stone ground rye flour

21 g salt

dried fruit and beer.

Then I added the dissolved starter and mixed the dough very carefully. I covered the bowl and I left it in the kitchen for almost 9 hours. 

I packed the dough into two loaf pans lined with parchment paper and topped generously with black sesame seeds. I let the proof for 2 hours and 45 minutes.

Baking:

for 20 minutes at 490F

for 20 minutes at 460F

for 20 minutes at 400F (pans and paper removed, directly on the baking stone).

I submit Sourdough Rye with Double Chocolate Stout to  Yeastspotting.

Submitted to Yeastspotting.

Buttermilk Bread with Hazelnuts and Wattleseeds

I submit Buttermilk Bread with Hazelnuts and Wattleseeds to Yeastspotting.

Saturday 3:45 PM
I combined sourdough starter ingredients:
2 tablespoons rye sourdough
520 g water
520 g stone ground rye flour

Sunday 8:10 AM
 In a large mixing I combined:
950 g sourdough starter
384 g water
500 g buttermilk (1 1/2 % milk fat)
8 g wattleseed (roasted & ground)
1000 g whole wheat flour
Then I soaked:
200 g raw hazelnuts in hot water.
At 8:50 AM I added:
20 g salt
drained hazelnuts
to the dough.
I mixed in the salt and hazelnuts, covered the dough and refrigerated it.
At 3:15 PM I removed the dough, preshaped the loaf  (the dough was not easy to handle) and I put it into a proofing basket (I had to repeat shaping in the proofing basket). Then I refrigerated it.
I turned on my oven at 5.15 PM. When the oven was hot (500F)I loaded the loaf.
I baked :
for 15 minutes at 490F
for 15 minutes at 470F
for 15 minutes at 450F
for 15 minutes at 400F.

wattleseed tastes similar to cocoa and combines very well with milk, buttermilk and fresh cheese like  goat's milk cheese-chevre.

Flax Seed and Apple Rye Sourdough

I submit Flax Seed and Apple Rye Sourdough to Yeastspotting.

Sourdough Starter:
250 g water
1 tablespoon whole wheat sourdough
110 g stone ground rye flour
150 g whole wheat flour
Combine the ingredients and  let ferment for 18-20 hours.

Soaker:
81 g flax seeds
100 g dried apples,chopped
916 g hot water
In a large glass bowl combine the ingredients, cover and set aside for 12-20 hours.

Final dough:
Combine all of the sourdough and soaker.

Then add:
1200 g stone ground rye flour
20 g salt dissolved in 225 g water.
Knead the dough, cover and let ferment for 8 hours.


Put the dough into 2 loaf pans, lined with parchment. Proof for about 2 hours.

Ready to proof

Ready to bake

Bake for 20 minutes at 480 F and  for 20 minutes at 460 F.

48-hour Flat Sourdough Bread

I submit 48-hour Flat Sourdough Bread to Yeastspotting.

Sourdough Starter: We, 8PM
510 g water
10 g whole wheat sourdough starter
450 g whole wheat flour
let ferment for 12 hours.

Then add: Th, 8AM
611 g water
511 g whole wheat flour
Autolyse for 1 hour.

Then mix in: Th,9 AM
16 g salt
200 g chopped dried figs.
Refrigerate for 4 hours. Then give the dough a few stretches and folds. Refrigerate for another 4 hours.Then give the dough a few stretches and folds. Refrigerate overnight (Th, 9PM)
Remove the dough from refrigerator ( Fr,7AM) and let ferment at room temperature for 7 hours.
Mix in : ( Fr, 2PM)
225g stone ground rye flour.
Refrigerate the dough for another 3 hours.
Preheat your oven to 500F with a baking stone ( Fr,5PM)
Shape the flat bread on 16" pizza pan, lined with parchment paper. Top with 110 g pine nuts and brush with milk.
Bake for 15 minutes with stem on the baking stone, at a bottom level of the oven . Then remove the pan and bake for another 10 minutes, directly on a baking stone.
Ready at 6.15PM

Rye-Spelt Sourdough with Pistachios

Rye and Spelt flour make very tasty bread.

I submit the Rye-Spelt Sourdough with Pistachios to Yeastspotting.

Sourdough Starter:
250 g stone ground rye flour
300 g water
1 tablespoon rye sourdough
Let ferment for 16 hours.

Final dough:
863 g stone ground rye flour
1000 g hot water
Combine the flour and water. Let cool completely.
Then add:
all of the sourdough starter minus 1 Tbsp
380 g whole spelt flour
21 g salt
227 g roasted unsalted pistachios
Combine the ingredients, cover and ferment for 6 hours in warm place. Put into two loaf pans (lined with parchment paper) and proof for 3 hours.

Baking:
40 minutes at 470 F
30 minutes at 400 F, removed from pans and paper.
Let sit for 12 hours before cutting.

Piña Colada Sourdough Bread

I submit the Piña Colada Sourdough Bread to Yeastspotting. 

Sourdough Starter:
1 teaspoon whole wheat sourdough
150 g water
150 g whole wheat flour
Let ferment for 15-17 hours.

Coconut water:
100 g  unsweetened  grated coconut
700 g boiling water
Soak the coconut in water, overnight.

Final dough:

all of the sourdough
coconut water
1000 g whole wheat flour
 combine the ingredients. Autolyse for 30 minutes. Then add:
20 g salt
170 g dried baby pineapple, chopped .
 Knead the dough, seat aside for 15 minutes. Repeat kneading. Cover and let ferment in warm place for 4 hours.

After 1st kneading

Fermented dough

Shaping:

Baking:
for 35 minutes at 470F