Sour Dough Wholewheat Loaf

Name: Sour Dough Wholewheat Loaf
Prep time: 20 min
Total time: 20 min
Cuisine: United States
Ingredients: 125 g/5 oz/1¼ cups strong white/all-purpose flour; 125 g/5 oz/1¼ cups strong white/all-purpose flour; 2 tablespoons olive oil; scant 150 ml/5 fl oz/generous ½ cup warm water; 1 sachet micronized/active dry yeast; 1 sachet micronized/active dry yeast; 450 g/1 lb/4 cups wholewheat flour; 1 teaspoon sea salt; 150 ml/5 fl oz/⅔-¾ cup water; 1 tablespoon sugar

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The original method of making bread was to keep a piece of dough back from the day’s baking, moisten it with water and then use it for the following day’s baking, much as a portion of yoghurt is used to make a fresh batch. The sour flavour of this bread is popular in the US, especially when made with rye flour.

Ingredients

Sour dough starter

125 g/5 oz/1¼ cups strong white/all-purpose flour

Americas
United States
Bread
Vegan

Method

Two days before making the bread, blend all the ingredients in the sour dough starter and leave in a warm place to ferment. After one day it should appear frothy and smell sour. On the second day it will look smoother, with only a few bubbles. Check it from time to time to see that it is working. Transfer to the refrigerator until needed. Following the basic