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 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.
½cupflourAncient grains (homemade or store-bought)
½cupPotato flour(or 1cup Instant potato flakes)
2tspsYeastInstant
2tspsSalt
1cupSourdoughStarter, fed or unfed
1cupWaterLukewarm
2tbspsHoney
Instructions
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.
Such a wonderful bread that is!! I have been wanting to explore sourdough but I am so scared. Bookmarking this for whenever I am bold enough to foray into that region!
Sourdough is definitely something I need to learn the ropes soon, for now working with yeast seems satisfying.. But I know sourdough is the real 'deal' maker at a bread enthusiast's table...
i love these rustic breads , making them by yourself is great and the bread looks so so good that i am tempted to pick some and enjoy it with some nice flavored butter .
I love Rustic Bread and this one is a winner. Love using bread flour along with a combination of whole grain flours as it helps in giving s a good texture.
i am the only one who enjoys rustic breads at home...for me the way they look, sourdough with ancient flour is very interesting, i would also wonder the effect of adding seeds and nuts and some rolled oats in here
Smruti Shah
Such a wonderful bread that is!! I have been wanting to explore sourdough but I am so scared. Bookmarking this for whenever I am bold enough to foray into that region!
Kalyani
Sourdough is definitely something I need to learn the ropes soon, for now working with yeast seems satisfying.. But I know sourdough is the real 'deal' maker at a bread enthusiast's table...
Srivalli
Seriously something!..the bread looks awesome Pavani..and with the ancient grains that you have used must have tasted so good..
sapana
The bread looks amazing.Use of ancient grains makes it more special.
Priya
Thats a gorgeous and beautiful bread Pavani, i can have few slices with some butter and jam anytime of the day.
veena
I need to learn to bake with sourdough. bread looks wonderful Pavani. Teach us to bake with sourdough pls
Nalini
The bread looks so rustic and delicious.Got a lovely texture..
vaishalisabnani
i love these rustic breads , making them by yourself is great and the bread looks so so good that i am tempted to pick some and enjoy it with some nice flavored butter .
harini-jaya
Love the rustic bread there! Interesting ingredients.
Gayathri Kumar
We love artisan breads as they are full of flavour. Your ancient grain bread looks perfect with an awesome crumb..
sandhyaramakrishnan
I love Rustic Bread and this one is a winner. Love using bread flour along with a combination of whole grain flours as it helps in giving s a good texture.
srividhya
gorgeous and healthy.. amazing texture.
Mallikarjuna Gandlur
that
Archana
Wow what a delicious bread Pavani. I am not sure if my people will like sourdough they kept on wrinkling their noses. I am glad this was well liked.
Ritu Tangri
I'm not a baking person, but surely going to bookmark n try all your recipes.
Priya Srinivasan
wow pavani looks amazing yaar!! Need to chbe cl on that ancient grains flour blend. Hearty loaf!
Ruchi Indu
that bread looks very different. I am sure it must have tasted excellent.
Sowmya
This sourdough bread looks delightful. Can imagine how awesome it would have been as a grilled cheese sandwich!!
PRADNYA
i am the only one who enjoys rustic breads at home...for me the way they look, sourdough with ancient flour is very interesting, i would also wonder the effect of adding seeds and nuts and some rolled oats in here
Suma Gandlur
Somehow the sourdough idea is intimidating to me. 🙂 The bread has an authentic rustic look.