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Whole Grain Sourdough Bread - Part 1 Recipe Video
|Whole wheat flour||2 Cup (32 tbs)|
|Starter||1 Cup (16 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Spelt flour||170 Gram|
|All purpose flour||250 Gram|
Calories 857 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.7%
Saturated Fat 0.64 g3.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1654.6 mg68.9%
Total Carbohydrates 175 g58.5%
Dietary Fiber 16.5 g66%
Sugars 2 g
Protein 29 g59%
Vitamin A 0.1% Vitamin C 0.2%
Calcium 6.2% Iron 54.5%
*Based on a 2000 Calorie diet
In a bowl, combine whole wheat flour, and starter-water mix.
Whisk them well.
Cover with a plastic, let rise for 12 hours.
Transfer the dough to a large bowl.
Add water, mix well.
Add spelt flour, mix well.
Add rye flour, salt, and all-purpose flour.
With a dough whisk, mix them well.
On a clean flour surface, Knead the dough for 1o minutes.
Spray olive oil in a mixing bowl.
Put the dough in the bowl, cover with a plastic.
Put it in a refrigerator for 24 hours.