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.
Recipe from King Arthur flour site:
Ancient Grains Sourdough Bread
Recipe to make Ancient Grains Sourdough bread. The ancient grains flour lends a subtle nutty/ earthy flavor to the bread with the tang from sourdough. It is great for a toast or a sandwich.Print Pin Rate
- 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.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!
This a great bread. I had to use a little more water but other than made as directed I don't have a covered baker e shaped into a boule and put on parchment on a baking sheet at 375 for 30 minutes Perfect crust flavor and texture. I used King Arthur's Ancient Grains blend.