Christmas sourdough bread with peanuts
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ingredients
200 ml water 250 g rye bread flour 3 tbsp rye sourdough
Cesto:
300 g rye leaven 250 g spelt bread flour 750 g organic spelt bread flour 750 g organic wheat bread flour 1 tbsp salt 1 tbsp ground or crushed cumin 4 tbsp finely ground natural peanuts (grind in a grinder, not in a mixer) 400 ml lukewarm water pcs And you need an anti-stick mould if you want a loaf like in the photo, a razor blade to cut it.
progress
When you succumb to the magic of homemade sourdough bread, it will be a given to bake one special one for Christmas. This bread has one advantage, it rises in a mould, from which it sits super flat to tip out straight after baking. It is quicker to process than other sourdough breads. But like any honest bread, it requires preparation and time disposition. If you used the time where it’s already rising in the mould to let it stay in the fridge overnight, it would be even better. I baked the bread with organic wheat flour and organic spelt – bread flour. The leaven (starter) is made with organic rye bread flour. Altogether about a kilo of flour mixture. The whole dough yielded two more large buns for my daughter’s school and two braids. You don’t have to divide the dough, you can just let it rise all the way through on the baking sheet where it will be baked – this is called a “stand alone” bread .
1.
You can also see how to make sourdough in my home video, it helped many people to get the courage to start with sourdough bread. You can find it on my FB page
2.
Starting out: Overnight leaven Put about 3 tbsp of rye sourdough starter, about 250g of rye bread flour (sift it) into a glass bowl, and prepare about 200ml of lukewarm water. Dump all the flour on top of the leaven and stir with a spoon (clean) to mix with the water to make a thick slurry. There must not be any flour bubbles in it and also scrape the flour from the edges of the bowl into the batter. Cover the bowl with cling film and store in the (off) oven until morning. So for about 10h. I’ve found that the oven is a great place to work the yeast, it’s a stable temperature in there. You take the bloom out in the morning, put 2-3 tbsp back in the jar and put it in the fridge. With the rest we go to make the dough.
3.
When you have the starter ready, sprinkle in the progressive sifted flour. Then add the salt, cumin and peanuts. Stir the dry mixture from the top with a spoon and progressively pour in the water by stirring the flour – leaven- water from the bottom with a spoon. Stir the mixture with your hands. If it sticks, add flour. (whichever)
4.
You can transfer the dough to a floured board or silicone mat. It should have that consistency.
5.
Leave the dough on the mat, cover the bowl and reposition (fold) about 2-3 times in two hours)
6.
Then transfer the dough to the baking tin, it should be half the depth of the tin. This will give it room to grow. Now you have two ways to handle the dough – either you put it in the fridge to rise for 8-10hrs and then straight into the ovens, or you choose my current faster progression. Let it rise in a warm place (not on a radiator or direct hot air). It took me about 2h. Then I cut the top of the dough with a razor blade – I forgot the Christmas tree motif, I chose mistletoe .
7.
The oven needs to be properly hot to the highest temperature, mine gives 250 C°. Insert, quickly pour water into the baking dish or even without water (steaming). I baked on full heat for 15 minutes on a hot plate with both top and bottom baking. Then I lowered the temperature to 200 C° for less than 20minutes. That final last 5-10 minutes is up to your oven.
8.
The dough should knock hollow, then the bread is baked well. After removing it from the tin, I immediately tipped it out and put it on a rack in the kitchen to cool. Wrapped in a cotton towel, it cooled and waited in the oven until the morning for its debut photo shoot. We liked it best with butter. I hope you enjoy it, the smell of bread is like the smell of Christmas. It fills hearts with love.
