Sourdough Grain Sandwich Bread
A soft sourdough whole-grain sandwich bread full of grains and seeds. A touch of pure molasses adds flavour and helps to keep it moist.Makes 1 loaf
- 120 grams active fed starter* See notes below
- 220 grams white bread flour
- 80 grams finely milled wholemeal flour
- 6 grams salt
- 3 Tbsp sunflower seeds
- 2 Tbsp ground linseeds (flaxseeds)
- 1 Tbsp chia seeds
- 1 Tbsp blackstrap molasses
- 260 grams water
The Night Before
Feed your starter at a ratio of 1:3:3 to ensure you'll have 120g ready to use in the morning.For example, 20g seed starter, 60grams fresh flour and 60g water will give 140g active starter to use in the morning, of which you can take 120g. Ensure your starter has at least doubled, if not tripled (but not collapsed), before using it.
The Next Morning - Mixing The Dough
Your starter should have easily doubled, if not tripled at this point and should still be holding its shape.If it has risen and then sunk (you should see the marks on the jar), it may have risen too quickly overnight and passed its peak. In future your starter can be fed more flour, less seed starter to slow this rise down.In a large bowl combine all the bread ingredients (except for the starter) and mix into a shaggy dough. Cover the bowl with a plate and leave the dough on the bench to hydrate, for 15-30 minutes.
Add the starter to the autolysed dough and mix it well together, then place it into a shallow glass dish.
Every 30 minutes, perform 1 set of coil folds (see video in the post above.) Do this a total of 4 times. In between the folds, keep the dish covered with a plate to stop the dough drying out.
After the 4th fold, leave the dough to sit and rest for a further 30 minutes.
Now the dough is put in the fridge for a cold proof, where the fermentation is slowed down and the flavour is developed.This should be a minimum of 4 hours but it can go up to 20 if you want to bake your bread the following day. I like to bake it that night, so it has cooled by morning and can be sliced for school sandwiches.During the cold proof, cover the loaf tin with a dampened tea towel to stop the dough drying out.
Calories: 258kcal | Carbohydrates: 49.9g | Protein: 7.8g | Fat: 3g | Saturated Fat: 0.3g | Fiber: 4.5g | Sugar: 2.2g | Calcium: 34mg | Iron: 3mg