BM# 68-Cooking Carnival: Day 2
Theme for Week 1: Recipes using Ancient Grains flour blend
Dish: Ancient Grains Sourdough Bread
I was planning to make this bread for the Bread Bakers group few months ago. But since the clause was to use only ancient grains, I saved it for later. I made this bread couple of weeks ago and it turned out great.
We as a family are not into rustic breads that are crusty and chewy. We like soft breads, so even though I wanted to try this bread from King Arthur website, I wasn’t really sure if everyone would like it. But I shouldn’t have worried, the bread had a soft, moist interior with a tender crumb.
King Arthur’s original recipe was written to be made in a covered baker, but I don’t have a baker, so baked the bread on a parchment lined baking sheet, may be that’s why it didn’t get golden brown on top. Still it was flavorful with a subtle nutty/ earthy flavor from the ancient grains flour. We ate it as a toast and I also made some grilled cheese sandwich with it.
½cupflourAncient grains (homemade or store-bought)
½cupPotato flour(or 1cup Instant potato flakes)
½cupHarvest grains blend (or a blend of your favorite grains like oat berries, wheat flakes, flax seeds, poppy seeds, sesame seeds etc.)
1cupSourdoughStarter, fed or unfed
Combine all the ingredients (recipe for homemade ancient grains flour is here) in a large mixing bowl or the bowl of the stand mixer. Mix and knead to make a smooth dough. Dough might be a little sticky, but if it holds its shape, then no need to add more flour.
Place the dough in a lightly greased bowl, cover and let rise for 1½~2 hours, until noticeably puffy, though not doubled in volume.
If you have a covered baker, then gently deflate the dough and shape it into a log and place it in lightly greased baker. Put the lid and allow to rise until it crests 1" over the rim of the pan, about 1½~2 hours.
I didn't have a covered baker, so I shaped the dough into a log and placed it on a parchment lined baking sheet. Covered and let it rise for 1½~2 hours.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 35~45 minutes or until the interior registers 190°F on a digital thermometer.
Remove from the oven onto a cooling rack. Cool completely before slicing.