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Healthy Whole Grain Bread Recipe

Whole grain fermented sourdough bread
Print Recipe
Prep Time 2 days
Cook Time 47 minutes
Ingredients Method

Ingredients
  

Levain
  • 30 grams sourdough starter bubbly and active
  • 60 grams whole grain flour
  • 60 grams water filtered and room-temperature
Dough Ingredients
  • 150 grams levain (see above)
  • 450 grams whole grain wheat flour freshly milled, fine texture
  • 325 mL water filtered
Salt Water
  • 15 mL water filtered
  • 12 grams salt

Method
 

Prepare the Levain
  1. The night before you make the dough, combine the ingredients for the levain in a glass jar or mixing bowl. Mix well.
  2. Cover with plastic wrap or a shower cap and rest overnight in a warm spot, 8-12 hours.
Prepare the Dough
  1. Combine the levain, flour, and water.
  2. Cover with a wet towel or shower cap and allow to rest for 1-2 hours.
Add the Salt
  1. Combine remaining water and salt.
  2. Incorporate into dough by kneading for 30-45 seconds.
Stretch and Fold
  1. Wet your hands to prevent the dough from sticking.
  2. Pull half of the dough upwards and fold over the other half.
  3. Rotate the bowl 90 degrees and repeat the stretch and fold.
  4. Rotate, stretch and fold a total of four times.
  5. Cover and rest in a warm place for 30 minutes.
  6. Repeat the set of 4 stretches and folds every 30 minutes for a total of 2 hours (4 total sessions.)
Proofing
  1. Pour the dough out onto a floured surface and flatten gently to remove large bubbles.
  2. Fold the rightmost and leftmost thirds of the dough towards the center and roll the dough into an oval loaf.
  3. Place folded-side-down into a floured banneton and then place in fridge overnight, or for about 24 hours.
Preheat the Oven
  1. Place an enameled 7-Quart Dutch Oven into a preheated 525-degree oven for 20 minutes.
  2. When ready to bake, remove the Dutch Oven and lower the oven temperature to 450 degrees.
Baking
  1. Remove dough from banneton and place on a sheet of crumpled parchmet paper. Score the top in a large C-shape.
  2. Place the dough and parchment into the oven.
  3. Set 4-5 ice cubes between the parchment and the side of the hot Dutch Oven.
  4. Cover and bake for 32 minutes.
  5. Remove the lid and continue to bake for another 15 minutes.
  6. Remove loaf from parchment and cool completely on a wire rack (1-2 hours) before serving.