Making sourdough bread is very satisfying. It’s easy, fun and the result tastes delicious.
I call this bread for intuitive, because I don’t really measure anything when making it. I just use my intuition, creativity and common sense. Everyone can do it!:) You want to end up with a dough which is not too runny but not too dry neither. Like when you want to make a ball which does not hold the form. I write the approximate measurements below but I encourage you to just try it without and follow your intuition! It’s very fun, creative and feeling free!:)
This bread contains a lot of fibre as I am using whole rye flour, oats and cooked barley, also some heathy fats from walnuts and seeds and finally good bacteria for your guts coming from the sourdough starter which is oat yogurt! You can also use your own sourdough starter if you already have one.
Now, let’s bake!
What do I need?
2 cups rye flour
1 cup oats
2 cups water (or more if the dough turns too dry)
1 cup sourdough starter – I use oat yogurt as the starter
1 tsp salt
2 cups cooked barley, quinoa, millets or other grains of your choice
1-2 cups flax seeds
1-2 cups sunflower seeds
0,5 cup walnuts – crushed or cut into small pieces
What do I do?
In a big bowl mix together all the ingredients. Cover with a clean kitchen cloth and let it rest over night at a warm place. After some hours you will notice small bubbles – this means that all is working well. The good bacteria is growing in the dough. Well done! The longer you let your dough rest, the more sour it becomes. You can’t really go wrong here. You can even let it rest for 24 hours without anything bad happening.:)
Once your dough is ready to go, place it into a baking form with a baking paper, or use oil your baking form, or wet your hands and form small balls which you place directly on the baking paper, if you want to make small flat breads. Let it rest for another couple of hours.
Finally, preheat the oven on 200 degrees and place your breads in the oven. Bake for about 45-60 minutes depending on the size of your bread. The bigger the bread the longer it takes.
Once the bread seems ready, take it out and let it cool down.
I like making small breads which look like flat buns. They take shorter time to bake and I usually eat them still warm with coconut oil and honey. SOOO GOOD!
I hope you enjoy the baking and your bread!:)