WHOLE WHEAT SOURDOUGH BREAD

Whole wheat, rye and raisin bread ready to sample.

A section of the whole wheat and buckwheat bread.

In deciding which bread to make this week, my thoughts went from focaccia to some kind of country loaf. Since I usually prep and feed too much sourdough starter in advice of making bread, I decided to make two kinds of loaves: 1) whole wheat and buckwheat and 2) whole wheat and rye with raisins. I have a few bread making books and spent time looking at these books and on the internet for recipes that used one cup or less of sourdough starter. I was also limited in that I didn't want to let the bread rise for one or two days. I did find some interesting recipes that require two days to make a loaf even if you are using a starter as you use the starter to make a sponge.  

I found these recipes in a wonderful bread book by Martha Rose Shulman. Each recipe makes a large loaf. 

In making these loaves, I used one of my favourite red Emil Henry bake ware pots and cooked the whole wheat and buckwheat loaf covered with the lid for the first half of baking. I also used parchment paper as a liner in the pot. For the whole wheat and rye raisin bread, I used two baking tins, 9 X 5 inches. Since each recipe makes a large loaf, I divided the raisin dough into two after its first rise and put each half into a baking tin for its second rise.

Whole wheat and buckwheat bread just out of the bake ware.

Inside view of the whole wheat and buckwheat bread.

Raisin bread just out of the oven.

Raisin bread cooling off.

INGREDIENTS:

Whole Wheat and Buckwheat Sourdough Bread

2 tsp dry yeast
2 cups lukewarm water
1 cup sourdough starter
3 1/3 cups whole wheat flour
1/2 cup buckwheat flour
2 1/2 tsp salt
3/4 to 1 1/4 cups unbleached white flour

Whole Wheat, Rye and Raisin (optional) Sourdough Country Bread 

2 tsp dry yeast
2 cups lukewarm water
1 cup sourdough starter
2 cups whole wheat flour
1 1/4 cups rye flour
2 1/2 tsp salt
1 to 2 cups unbleached white flour

2 cups raisins or currents

Whole Wheat Sourdough Country Bread

2 tsp dry yeast
2 cups lukewarm water
1 cup sourdough starter
3 1/3 cups whole wheat flour
2 1/2 tsp salt
1 to 2 cups unbleached white flour


DIRECTIONS:

All three breads are made the same except for when to add raisins or unbleached white flour. The directions for the Country Bread includes a portion of the unbleached white flour added at the start of mixing the flours. The remaining or all of the unbleached white flour is added once you start to knead the bread.

Dissolve the yeast in the warm water in a bowl and let stand for 10 minutes until creamy. Add the sourdough starter and mix well together.

Kneading by hand: In a large bowl, combine the whole wheat flour, rye flour or buckwheat flour and salt. If making the sourdough country bread, add one cup of the unbleached white flour. Using a wooden spoon mix the flours. Add the yeast mixture to the flour mixture and fold into the flour. Mix. Flour a working surface and using a hard edged spatula, scape the dough out of the bowl onto the flour surface and knead for 10 to 15 minutes, adding the unbleached white flour to the dough to make a pliable workable bread dough.  If making raisin bread, add the raisins towards the end of the kneading.

Kneading with an electric mixer: Combine the whole wheat flour, rye flour or buckwheat flour, salt and if making the country bread, add one cup of the unbleached white flour. Using a paddle, mix the flours on low speed. Add the yeast mixture and mix until everything is combined. Change the paddle to a dough hook and knead on low for two minutes. Start to gradually add the unbleached white flour and increase the speed to medium and knead for 8 to 10 minutes. Add enough white flour to make a pliable dough. Add the raisins (if making raisin bread) during the last two minutes of kneading. Turn the dough out onto a flour surface and knead a few times.

Rising: Shape the dough into a ball. Oil a large mixing bowl (non-metal) and place the dough in the bowl, turning it to coat it with oil. Cover with plastic wrap and a towel and let it rise in a warm place for 1 1/2 to 2 hours, until double in bulk. Lightly flour a work surface and turn the dough out from the bowl. Shape the dough a few times into a round ball with your hands. 

Options for second rising:
1. Using a baking sheet, pizza or baking stone: Return the dough to the oiled bowl, cover with plastic wrap and a towel and let rise in a warm place for 1 1/2 hours or until almost double in size.  If you are using a baking sheet, oil the baking sheet and dust with cornmeal. Gently turn out the dough onto the baking sheet and let it rise for about 20 minutes. Omit this step if you are baking directly on a stone.

2. Using baking tins, Emil Henry or other ceramic/steel baking ware. Oil the baking tins, stone ware or line the ceramic baking ware with parchment paper. If using loaf tins, shape the dough into a more rectangle shape versus round shape that would work for round baking ware. Cover with plastic wrap and a towel and let it rise in a warm place for 1 1/2 hours or until almost double in size.

Baking: About 25 to 30 minutes before baking, preheat the oven to 400 degrees F with a rack in the middle. Slash the top of the dough with a sharp knife just before baking. Bake for 45 to 50 minutes, spraying the loaf with a water several times during the first 10 minutes. Another option for providing steam to the loaf is to place a pan of water on the bottom rack of the oven. Bake until the loaf browns and responds to tapping with a hollow sound.  Remove from the baking ware/stone ware and cool on a rack.

Recipes from 'Great Breads" by Martha Rose Shulman