It’s here! It’s here! You know that bachelorette weekend that I’ve been planning for months? Well, it starts tomorrow! And I can’t say a thing about it just in case the bride-to-be happens to read this. I’ll fill you in after the weekend, but what I CAN tell you is that I bought fluorescent pink tights and a tutu for it. Totally reusable, right?? 😉
About three weeks ago I decided that it was absolutely imperative that I make my own sourdough bread. Besides challah, it’s my favourite, and now that I know I’m moving away from the city in a few months I absolutely needed to know that making good sourdough bread at home could be done.
I’m here to tell you that it can! With some patience and a Dutch oven girrrrrrrl you’ve got yourself some fine crusty bread. I followed the instructions for making my own homemade sourdough starter from Girl Versus Dough. Steph has step-by-step instructions on her site that I found the easiest to follow and work with compared to other websites. My starter is still kicking and going strong in the fridge and I’ve been making awesome bread/pizza dough/totally random carby stuff every weekend with it!
So yeah, before you can make this bread you need to make your sourdough baby. Again, it’s here.
After you’ve made your sourdough starter you can make all kinds of bread with it. For this recipe though, I decided to make a sourdough version of my Seedy Artisan Bread and found it really easy to do! I’ve made it every weekend since starting my starter!!
So, if you’re looking for a fun weekend project I HIGHLY recommend trying this at home! It’s a labour of love but with the most delightful results!
- 1 1/4 cups warm water
- 1 1/2 tsp active dry yeast
- 2 cups fed sourdough starter
- 1/2 cup rolled oats
- 3 tbsp ground flax seeds
- 3 to 4 cups all-purpose flour
- 1 scant tbsp salt
- 1 egg, beaten
- 7 tbsp of mixed seeds (pumpkin seeds, sunflower seeds, sesame seeds and flax seeds), divided
- Liquid honey, for drizzling (optional)
- In a large bowl or bowl of a stand mixer fitted with the paddle attachment, combine warm water and yeast. Stir to dissolve yeast, then let sit 5 minutes so yeast can fully dissolve.
- Add sourdough starter; stir until well combined and starter is mostly dissolved.
- Add the oats, flax, 3 cups flour and salt. Using the dough hook on your stand mixer (or with your hands), knead the dough on low speed for 6 minutes until all the flour is incorporated. If the dough seems too sticky, add extra flour 1 tablespoon at a time until it looks the way you would like (but a little sticky is good!). Add in 3 tablespoons of the mixed seeds and mix until combined.
- Grease the bowl you mixed the dough in and place the dough back in the bowl. Cover with plastic wrap and place in a warm place (I use the oven with the light on) for at least 2 hours, or until the dough has doubled in size.
- Once the dough has doubled in size, preheat oven 450 degrees F. Place a large dutch oven with the lid on in the oven on the centre rack. You may also use a pizza stone (or baking sheet) if that's all you have.
- Punch the dough down with your fist and then place it onto a floured work surface. Knead the dough a few times with your hands and then form the dough into a rough oval shape (if needed, you can divide the dough in half and make two loafs). Place the dough on a parchment lined baking sheet and cover with a damp kitchen towel. Allow the dough to rise for 20 minutes.
- After 20 minutes, brush the dough with the beaten egg and then sprinkle with the remaining 4 tablespoons of mixed seeds. Using a sharp knife, gently make a small slit down the center of the loaf. Drizzle the the seeds with a little liquid honey.
- Carefully remove the hot dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift it into the hot dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.
- Bake for 20 minutes, then reduce the heat to 375 degrees F. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 15-20 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a wire rack to cool completely, about 2 hours (the bread continues to cook as it cools).
- Once cooled, slice and enjoy.
Sourdough starter and bread adapted from Girl Versus Dough
For this recipe, "fed starter" means that it was fed that day.