When you start to get more confident with bread dough, I can guarantee that one day you will find yourself adding a little of this and a little of that to your yeast or sourdough based dough, and that you will become so bold and nonchalant in playing with water and flour that the results will often surprise you. And when you will see that you made the magic of creating something vibrant, beautiful and utterly delicious starting from the muddy mess of unleavened water and flour, you will feel like true bread goddess.
This loaf was one of those happy accidents, which begun because I did not want to throw away some bubbling sourdough starter I was preparing for my current favorite Italian rustic loaf. I was feeling in the mood of trying out a mild Scandinavian-type loaf, something reminding rye bread as to consistency and shape but with a much milder flavor. So, yes, I added a little of this and a little of that, grains already soaked for a loaf that I did not get to make the evening before, and some good seeds that had been staying in my pantry forever.
Since I did not plan exactly the doses for a loaf pan, I had some leftover dough, which I planned of baking later. Then later became the day after, and I was ready to throw the poor thing when I realized that I could use it to try to replicate my lucky casual loaf, this time writing down amounts and taking step-by-step pictures, for you to enjoy. Although it needs some thinking ahead because of the soaker and the starter, it is a very easy loaf that requires no kneading and rises wonderfully in only a few hours. I suggest making it at night, so that it will be completely cooled down in the morning, ready to be sliced for a royally good breakfast. Since we are goddesses we do deserve it, or?
all the soaker* (drained)
400g mature sourdough starter** or dough from the previous batch*** (ca 1 and 2/3 cups)
350g water (1 and 1/2 cups)
125g coarse rye flour
125g whole-wheat flour
200g all-purpose flour
200g bread flour
2 tablespoons hemp seeds
2 tablespoons chia seeds
2 teaspoons marine salt
2 tablespoons honey
2 small (1.5 liter/0.4 gallons) or one big loaf pans
*soaker: 84g buckwheat groats (2/3 cup); 126g rye berries (2/3 cup); boiling water (enough to abundanty cover the grains)
**if you don’t have a sourdough starter, no problem: find here a foolproof way to make your own.
***old dough starter: a piece dough from the first batch can be used as a starter for the next batch of bread, up to 3-4 days later. It will need to be fed only once, a few hours before making the dough, with a mix of refined and whole-wheat flour. If the dough starter is not used within 3-4 days, it can be fed and placed back in the fridge.
One day ahead: place the buckwheat groats and the rye berries in a medium-small bowl and cover with boiling water. Change the water a couple of times during the 24 hours of soaking.
Also one day ahead (or even 1 and 1/2 days if you starter is slow), take some sourdough starter out of the fridge and feed it as usual for 2-3 times before using it, making sure to increase the doses at the last feeding (you will need 400 g of starter for the recipe). You can also use dough from the previous batch as a sourdough starter, see note below.
Combine all the ingredients together except for the salt and the honey. You can first use a spoon and then your hands (it’s fun!). Use a tablespoon or dough scraper to remove the dough from your hands. Let the dough rest, covered, for 40 minutes.
After the 40 minuets rest, add the salt and the honey and combine well. Fold the dough as a package and let rest for an 1/2 hour, covered.
Fold again the dough as if it was a package.
Cover and let rest for another 1/2 hour.
Line 2 small loaf pans or 1 large loaf pan with parchment paper. Trick: use butter to make the paper stick to the pan.
Divide the dough between the 2 pans. You can save a 1/2 cup dough for the next batch (see note below).
Cover each pan with a wet towel.
Let rest the loaves (proofing) until the dough has almost reached the top of the loaf pan. In my case this took about 2 hours.
Bake at 180 C / 356 F for 70 minutes. Let the loaves cool completely before cutting them.
And here’s the baby
And I will also send the loaf to Susan for her incredible bread collection YeastSpotting.
Latest posts by Barbara Elisi (see all)
- Quick update: My IBS - June 19, 2017
- Master Class 28-29 May 2016, Rotterdam - May 11, 2016
- Surdegs Kanelbullar, Sourdough Cinnamon Buns. Made easy - March 10, 2016