BM# 68-Cooking Carnival: Day 2
Theme for Week 1: Recipes using Ancient Grains flour blend
Dish: Ancient Grains Sourdough Bread
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.
Recipe from King Arthur flour site:
Ancient Grains Sourdough Bread
- 1¼ cups Bread flour
- 1 cup Wholewheat flour
- ½ cup flour Ancient grains (homemade or store-bought)
- ½ cup Potato flour (or 1cup Instant potato flakes)
- 2 tsps Yeast Instant
- 2 tsps Salt
- 1 cup Sourdough Starter, fed or unfed
- 1 cup Water Lukewarm
- 2 tbsps Honey
- 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.