Wild Sourdough
contact Wild Sourdough

Sourdough, Purple and Heirloom Ancient Wheat Grains (MAGIMIX CE)

Purple and Heirloom Ancient Wheat Sourdough with Sunflower Seeds

USING NEW MAGIMIX CE DOUGH BLADE

Ancient Purple Wheat and Heirloom Wheat, both unhybridised species of ancient wheat grains, have recently become available in Australia and are now being grown either organically or sustainably in the northern part of NSW. Even better the ones I have been able to get my hands on are stoneground, so they have retained the wheatgerm where all the goodness (vitamins, minerals, beneficial oil) lies. I have never been this excited since I found stoneground Australian organic Khorasan (aka Kamut)!

Purple wheat has the added benefit of the high antioxidant anthocyanin, which gives the same purple colour that exists in blueberries. All three ancient grains above (Khorasan, Purple Wheat, Heirloom) also have the added benefit of high protein but of a different variety than the usual kind; hence they are much more easily digestible compared to modern wheat protein/gluten. Though of course in my opinion, every grain must be either soaked, sprouted or lacto fermented as it is in sourdough bread fermentation prior to consumption.

I like to support this new wave of using ancient grains and the organic and/or sustainable farming of it here in Australia, as these grains are naturally drought and pest resistant, and are therefore much easier for our farmers to grow in Australia’s desert-like climate. Spelt on the other hand, is better suited to colder climates as it requires a lot more water to grow. So with this being said, lets support our farmers or these ancient varieties will become extinct and we will end up with only hybridised types of wheat.

And did I mention that it is so DELICIOUS ??? So here is a recipe for an amazingly delicious and highly digestible sourdough loaf. If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

Do not over-knead or over-rise… the protein/gluten in these ancient varieties cannot tolerate vigorous kneading or over rising and high temperatures (26-28C is perfect).

For those of you on a FODMAP or low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Sourdough, Purple and Heirloom Ancient Wheat Grains (MAGIMIX CE)
Print Recipe
Vegan, no added yeast or sugar.
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Sourdough, Purple and Heirloom Ancient Wheat Grains (MAGIMIX CE)
Print Recipe
Vegan, no added yeast or sugar.
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Ingredients
STARTER ACTIVATION
WET INGREDIENTS
DRY INGREDIENTS
Servings: large loaf
Instructions
  1. Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  2. Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your Magimix metal bowl. Then weigh and add the dry ingredients, except salt
  3. ROUGH Mix ingredients - USE MAGIMIX CE DOUGH HOOK XL Set your machine to "BREAD/BRIOCHE" programme - speed 13, which will nicely mix/knead the dough in 1min increments. Run for the full 2 mins . The mixture will look dry at the beginning but the final dough mixture will be wet and homogeneous
  4. Rest - AUTOLYSE Let the dough rest in the bowl for 30-60 minutes.
  5. First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1 hour in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
  6. KNEAD Set your machine to "BREAD/BRIOCHE" programme - speed 13, for 1 min then rest for 30mins in the bowl. Repeat this sequence of 1 min knead and 30 min Rest, three times. Make sure that the lid is on in between knead (during rest times).
  7. Add sunflower seeds Add sunflower seeds then set your machine to "BREAD/BRIOCHE" programme - speed 13, for 1 min. The seeds will be equally distributed without being chopped.
  8. Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
  9. Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder or shorter if your dough has risen substantially in the fridge. Preheat your oven to 250-260°C (455-500°F) with a Dutch OVEN to fit your loaf when your dough is almost doubled.
  10. Bake - Bake dough inside your dutch oven for 15 minutes at 250-260°C (455-500°F), then reduce the oven to 225°C (437°F) for a further 15 minutes. Take lid off the dutch oven and bake for a further 15-20 mins at 205°C (401°F) until the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. If you are unsure, insert a thermometer, the inner temperature of the dough should be 95°C (203°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  11. Rest Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Recipe Notes

FullSizeRender

What Equipment you need:

  • Proving Basket
  • Scales
  • LARGE Mixing Bowl
  • Spatula
  • Dough Scrapers
Share this Recipe
Powered byWP Ultimate Recipe

Sourdough, Purple and Heirloom Ancient Wheat Grains

Purple and Heirloom Ancient Wheat Sourdough

Ancient Purple Wheat and Heirloom Wheat, both unhybridised species of ancient wheat grains, have recently become available in Australia and are now being grown either organically or sustainably in the northern part of NSW. Even better the ones I have been able to get my hands on are stoneground, so they have retained the wheatgerm where all the goodness (vitamins, minerals, beneficial oil) lies. I have never been this excited since I found stoneground Australian organic Khorasan (aka Kamut)!

Purple wheat has the added benefit of the high antioxidant anthocyanin, which gives the same purple colour that exists in blueberries. All three ancient grains above (Khorasan, Purple Wheat, Heirloom) also have the added benefit of high protein but of a different variety than the usual kind; hence they are much more easily digestible compared to modern wheat protein/gluten. Though of course in my opinion, every grain must be either soaked, sprouted or lacto fermented as it is in sourdough bread fermentation prior to consumption.

I like to support this new wave of using ancient grains and the organic and/or sustainable farming of it here in Australia, as these grains are naturally drought and pest resistant, and are therefore much easier for our farmers to grow in Australia’s desert-like climate. Spelt on the other hand, is better suited to colder climates as it requires a lot more water to grow. So with this being said, lets support our farmers or these ancient varieties will become extinct and we will end up with only hybridised types of wheat.

And did I mention that it is so DELICIOUS ??? So here is a recipe for an amazingly delicious and highly digestible sourdough loaf. If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

Do not over-knead or over-rise… the protein/gluten in these ancient varieties cannot tolerate vigorous kneading or over rising and high temperatures (26-28C is perfect).

For those of you on a FODMAP or low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Sourdough Loaf, Purple & Heritage Pain au Levain
Print Recipe
Vegan, no added yeast or sugar.
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Sourdough Loaf, Purple & Heritage Pain au Levain
Print Recipe
Vegan, no added yeast or sugar.
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Servings Prep Time
1 large loaf 15 minutes
Cook Time Passive Time
45-55 minutes 12-72 hours
Ingredients
STARTER ACTIVATION
WET INGREDIENTS
DRY INGREDIENTS
Servings: large loaf
Instructions
  1. Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  2. Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, except salt
  3. Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will be wet and homogeneous
  4. Rest - AUTOLYSE Turn your bowl upside down and let the dough rest for 30-60 minutes.
  5. First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1 hour in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
  6. Stretch and fold - Stretch and fold your dough two or three times (and no more than three times) every half an hour, three times. Make sure you cover your dough in between stretch and fold. AT THIS STAGE, you can retard or refrigerate your dough overnight or up to 2 days in a cold (1-3C) fridge.
  7. Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
  8. Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder or shorter if your dough has risen substantially in the fridge. Preheat your oven to 250-260°C (455-500°F) with a Dutch OVEN to fit your loaf when your dough is almost doubled.
  9. Bake - Bake dough inside your dutch oven for 15 minutes at 250-260°C (455-500°F), then reduce the oven to 225°C (437°F) for a further 15 minutes. Take lid off the dutch oven and bake for a further 15-20 mins at 205°C (401°F) until the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. If you are unsure, insert a thermometer, the inner temperature of the dough should be 95°C (203°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  10. Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Recipe Notes

FullSizeRender

What Equipment you need:

  • Proving Basket
  • Scales
  • LARGE Mixing Bowl
  • Spatula
  • Dough Scrapers
Share this Recipe
Powered byWP Ultimate Recipe

Light Rye Sourdough with Caraway Seed

Light Rye Sourdough with Caraway Seed

This recipe was created for my dearest girlfriend who had been asking for a sourdough loaf that is strongly flavoured with caraway seeds (she is part Czech if you must know!). The secret to success in this recipe is to follow the recipe to a tee and resist the temptation of adding extra rye flour because you will find the dough become a paste in no time. Rye contains a glue-like non-starch polysaccharide called “pentosan’. When rye is mixed with water these pentosans form glue/gel which increases the viscosity in the dough, absorbing and holding on more water than other form of wheat, hence most rye bread are incredibly moist and if you have no idea how to work with rye, a brick like loaf may be the reward of your painstaking labour, so FOLLOW the recipe!!!

If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

For those of you on a low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Light Rye Sourdough with Caraway Seed
Print Recipe
Vegan, no added yeast, additives or preservative Naturally fermented Long fermentation
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Light Rye Sourdough with Caraway Seed
Print Recipe
Vegan, no added yeast, additives or preservative Naturally fermented Long fermentation
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Servings Prep Time
1-2 loaves 15 minutes
Cook Time Passive Time
45-60 minutes 12-36 hours
Ingredients
WET INGREDIENTS
DRY INGREDIENTS
Servings: loaves
Instructions
  1. Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  2. Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, excluding the salt and caraway seeds
  3. Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will look slightly wet and homogeneous
  4. Rest / AUTOLYSE Turn your bowl upside down and let the dough rest for 45-60 minutes.
  5. Knead - ADD salt and caraway seeds and a spray of water mist Put your dough back inside the bowl and knead your dough using the air kneading technique. The resulting dough may stick slightly to your fingers, but it should not be overly wet.
  6. First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 2-4 hours in a covered container at a comfortable room temperature, around 20–25°C (68–77°F). THE DOUGH MUST INCREASE IN SIZE by 50-75%, so cooler weather this may take longer. To keep the temperature at constant, you can purchase a Brod & Taylor Folding Proofer, from my website: http://wildsourdough.com.au/product-category/wild-sourdough-equipment/
  7. Stretch and fold - Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
  8. Rest - Let the dough sit for 15–20 minutes to relax the gluten.
  9. Divide and shape - Shape the dough into a ball and put it into two floured banneton.
  10. Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder. Put dough in a covered container or inside a freezer bag. You can also do this final rise in the fridge overnight (5-8°C/ 41-47°F)
  11. Bake - Use a Dutch Oven if you have one. Preheat your oven to 250°C (482°F) when your dough is almost doubled. Bake for 15 minutes at 250°C (482°F), then reduce the oven to 235°C (455°F) for a further 15 minutes. Remove lid from Dutch Oven. Bake for a further 10-15 at 200°C (392°F) If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. Or insert a thermometer, the inner temperature of the dough should be 95°C (200°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  12. Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Recipe Notes

 

What Equipment you need:

  • Loaf Pans
  • Proving Basket
  • Stand Mixer
  • Scales
  • Mixing Bowl
  • Spatula
  • Dough Scrapers
Share this Recipe
Powered byWP Ultimate Recipe

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

This is one of my favourite easy meal, but I usually have to dirty a big pot to cook the chicken, a rice cooker to cook the rice plus another small saucepan to cook the sauce. 

Well, this recipe is an all in one recipe in your Magimix CE, and the best part you can multi-task while it is cooking away! 

Once you are familiar with this recipe you can be more adventurous and make coconut turmeric rice instead by substituting 400ml of the water for cooking the rice with a can of coconut milk and add 1tsp of turmeric powder into the steaming liquid.

Hainan Chicken Rice (Chinese Steam Chicken and Rice)
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Hainan Chicken Rice (Chinese Steam Chicken and Rice)
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Ingredients
Steam chicken
Steam rice
Soy sauce mixture for chicken
Servings: people
Instructions
Steam Chicken
  1. Using the steamer basket, put a good quality 1.3-1.5kg free range (and organic chicken), breast side up. Add 1.5 litre of water in the CE bowl. See pic
  2. Using the steam function, cook for around 45mins. Test for doneness using a thermometer, the thickest part of the chicken should read 75C to make sure that the chicken is cooked. If it's not cooked through or you can still see blood in the cavity of chicken, steam some more and test again after 10-15mins. Do not over-cooked your chicken.
  3. Take chicken out to rest in a plate or clean chopping board, and cover. Keep warm if you have a double wall stainless steel serving bowl.
Steamed Rice
  1. You need to top up the left over stock (water) to about 1.5 litre and add 1tsp of pink salt flakes or Maldon sea salt. Add 300g of washed long grain jasmine rice, and place rice in the steamer basket. Using the Cook Expert function, turn it on to: 30min, speed 7, 115C.
  2. Fluff up (stir) your rice and check to make sure the water/stock is back up at 1.5 litres and turn it back on to 15min, speed 7, 115C.
  3. Rice should be cooked and fluffy by now, if not cook for another 10-15 minutes until rice is cooked. Take out rice basket onto a plate and put the chicken on top to warm, while you make the soy sauce mixture for the chicken
Soy sauce mixture for chicken
  1. Remove the reminder of the liquid from steaming the rice and discard
  2. Add all ingredients and blitz for a minute until garlic is finely chopped
Share this Recipe
Powered byWP Ultimate Recipe

Loaf, Almond Chia Spelt

Almond chia spelt ‘express’ loaf

What could be better than the smell of freshly baked bread…well, frankly, freshly baked sourdough bread made by your very own hands! This recipe is based on one of the favourite sourdough breads in my third book, Wild Sourdough By Hand. I have used homemade almond milk to add softness to this already moist and ‘light’ loaf. I prefer to use Australian grown black chia seeds but white chia is fine too. The crumb has a deep caramel brown colour due to the use of wholemeal spelt flour, and is studded with tiny black specks of chia seeds. This loaf will rise faster than the basic loaf as it has double the amount of starter. Start the night before to soak the chia seeds and activate the starter culture. If you don’t already have a starter culture, you can make your own or purchase my 35+ year old starter culture from the online shop.

For those of you on a FODMAP or low GI diet this bread may be suitable for you, but consult your health practitioner for advice.

Loaf, Almond Chia Spelt
Print Recipe
Vegan, no added yeast or sugar. *Note: if you are using bought almond milk, make sure you use one that is as close to as just almond and water as possible, beware of the many added ingredients including gum and sugar.
Loaf, Almond Chia Spelt
Print Recipe
Vegan, no added yeast or sugar. *Note: if you are using bought almond milk, make sure you use one that is as close to as just almond and water as possible, beware of the many added ingredients including gum and sugar.
Ingredients
Chia Seed Gel
Servings:
Instructions
  1. Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
  2. Chia See Gel - In a clean jar with a lid, add the chia seeds and water, stir a few times to make sure the seeds are well distributed in the water. Soak for 6–12 hours.
  3. Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, adding the salt last.
  4. Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will look slightly wet and homogeneous
  5. Rest - Turn your bowl upside down and let the dough rest for 15-20 minutes.
  6. Knead - Put your dough back inside the bowl and knead your dough using the air kneading technique. The resulting dough may stick slightly to your fingers, but it should not be overly wet.
  7. First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1-2 hours in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
  8. Stretch and fold - Stretch and fold your dough two or three times (and no more than three times). Your dough will feel taut.
  9. Rest - Let the dough sit for 15–20 minutes to relax the gluten.
  10. Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
  11. Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder. Mist dough with water using a water spritzer then cover with a sheet of freezer bag or put it in a covered container. Mist with water frequently to prevent drying. Sprinkle with chia, sesame or poppy seeds if desired. Preheat your oven to 235°C (455°F) when your dough is almost doubled.
  12. Bake - Bake for 10–12 minutes at 235°C (455°F), then reduce the oven to 205°C (401°F) for a further 20-25 minutes. If you are unsure if the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. Or insert a thermometer, the inner temperature of the dough should be 90°C or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
  13. Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.
Recipe Notes

11a  11b

What Equipment you need:

  • Loaf Pans
  • Proving Basket
  • Stand Mixer
  • Scales
  • Mixing Bowl
  • Spatula
  • Dough Scrapers
Share this Recipe
Powered byWP Ultimate Recipe