This flexible sourdough bread recipe can be made with various combinations of whole-grain flours such as spelt, wheat, and rye.
Prep time:30 minutes hands on (mixing/kneading)
Soak time:Overnight (8-12+ hours); 5-12 hours raising time
Cook time:~1 hour 45 minutes
- 1/2 cup sourdough starter
- 2 cups flour
- 2 cups water
- 1/4 cup oil
- 1 teaspoon salt
- 1/2 teaspoon soda
- 2-3 cups additional flour
Step 1: Make the sponge
In a very large bowl, mix together the Phase 1 ingredients. Scrape down the sides of the bowl with a rubber spatula and smooth the surface. This mixture is referred to as the "sponge." Cover the bowl with a tea towel and place in a warm, undisturbed location for about 12 hours.
Step 2: Make the dough
Mix together the salt and baking soda into 1 cup of flour. Stir this flour mixture and the oil into the sponge. Next, start adding additional flour, stirring to incorporate the new flour into the dough.
Step 3. Knead the dough
When enough flour has been added to form a kneadable dough, turn it out onto a floured board. Knead in the remaining flour until the dough is smooth and elastic.
Step 4: Raise the bread
Shape the dough into a loaf. Brush the bottom of the loaf with oil and place on a cookie sheet. Brush the top of the loaf with oil and cover with a tea towel. Set in a warm, undisturbed location. Let it raise for 5+ hours or overnight.
Step 5: Bake the bread
Preheat the oven to 200 degrees.
Remove the tea towel and brush the top of the bread with water.
Bake at 200 for 30 minutes.
Then, with the bread in the oven, increase the heat to 375 and bake for 45 minutes to an hour.
The bread should be nicely browned on the top and sound quite hollow when tapped.
Remove the loaf from the baking pan and place on a cooling rack. Enjoy warm.