Spinach Sourdough Flat Loaves with Amaranth Flour

I submit the Spinach Loaves to Yeastspotting.


445 g cut spinach leaves, frozen
6 spring onions, chopped
1 teaspoon sweet paprika powder
15 g salt
505 g whole wheat flour
Defrost the spinach in a microwave, add onions, salt and sweet paprika powder. Combine all in a food processor. In a large mixing bowl knead a  dough from the spinach and whole wheat flour.

Cover and let sit at room temperature for 8 hours.
Then add:
500 g  mature whole wheat sourdough starter
230 g rye  mature sourdough starter
192 g whole amaranth flour
Knead the dough, cover and let ferment for 5-6 hours.

Turn on the oven and shape two large flat loaves.

Bake for 15 minutes at 500F at a baking stone, turn the loaves on the other side and bake for another 5-10 minutes.

Sauerkraut-onion sourdough bread/Razowiec z kiszona kapusta

I was wondering if sour kraut &amp wild yeasts are good companions.  Chemistry is not my favorite subject so I decided to skip a theory and make an experiment in my kitchen.

The loaves go to yeastspotting at Wild Yeast Blog.
Sourdough:/Zaczyn:
30g wholemeal rye starter/ zytniego zakwasu
150 g water/wody
150 g wholemeal rye flour/ maki zytniej pelnoziarnistej
Mix the ingredients and let ferment for 12 hours./Wymieszalam skladniki i zostawilam na 12 godzin.

Final dough:/Ciasto chlebowe:
550 g whole wheat flour/maki pelnoziarnistej maki pszennej
300 g  rye flour-stone ground/maki zytniej razowej
281 g sauerkraut (rinsed and drained) plus onion-chopped/kiszonej kapusty z marchewka i cebula
1/2-1 teaspoon caraway seeds (optional)/lyzeczki kminku
500 g water/wody
20 g salt/soli

In large bowl mix sourdough with water, add whole wheat flour and knead the dough. Set aside for 30 minuts. In another mixing bowl mix sauerkaraut, whole rye flour and caraway seeds. Combaine the content of both bowls and let rest for 30 minutes. Add salt and work it trough the dough. Let rest 30 minutes. Fold the dough and let rest 30 minutes. Repeat the procedure twice. Let ferment for 4 hours.
Shape the loaves and put them into baking pan. Cover with linen cloth and let rise for 3 hours or more.
Preheat the oven with a baking stone to 500 F. Put pans into it and bake for 15 minutes.
Then decrease the temperature to 450 F and bake another 15 minutes. Remove the loaves  from the pans and put them onto baking stone. Bake in 400 F for 25 minutes./
W duzej misce rozpuscilam zakwas w wodzie. Dodalam make pszenna i zagniotlam ciasto. Odstawilam na 30 minut. W drugiej misce wymieszalam kapuste z maka zytnia i kminkiem. Polaczylam zawartosc obu misek i zagniotlam ciasto. Odstawilam na 30 minut. Dodalam sol, zagniotlam ciasto i znowu odstawilam znowu na 30 minut.Zagniotlam ciasto jeszcze 2 razy w odstepach polgodzinnych. Zostawilam do fermentacji na 4 godziny.
Uformowalam bochenki, ulozylam w formach i zostawilam je do wyrosniecia na 3 godziny. Rozgrzalam piekarnik z kamieniem w srodku.
Pieklam: po 15 minut w 500 F i w 450 F oraz 25 minut w 400 F (bez foremek na kamieniu).