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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
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Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

Quick Banana Chocolate and Walnut Loaf – spelt or khorasan or gluten free

This is a banana bread extraordinaire,  soft, moist and caramely, the secret is using bananas which have been left to ripened with brown spots all over them. I use Billington Light Muscovado sugar which is unrefined cane sugar but you can use organic raw, rapadura or palm/coconut sugar, which will give you a slightly denser texture but won’t change its delicious taste.

It takes just under 2 minutes to mix in your Magimix CE Food Processor. This loaf batter is runny so do not panic!

You can also make this glutenfree by substituting the flour with your preferred glutenfree flour mixture.

You will need a medium size heavy bread baking tin, mine measures 11cm wide x 25cm length x 10cm height

Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free
Print Recipe
spelt/khorasan or gluten free banana walnut loaf
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Quick Banana Chocolate and Walnut Loaf - spelt or khorasan or gluten free
Print Recipe
spelt/khorasan or gluten free banana walnut loaf
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Servings Prep Time
12-16 servings 10 mins
Cook Time Passive Time
70 minutes 70 minutes
Ingredients
Servings: servings
Instructions
  1. Line your loaf tin with silicon baking paper. Preheat your oven to 165C Blitz flour, bicarb and baking powder for 30 seconds in your Food Processor large bowl, then set aside on a piece of baking paper Put in banana, eggs, salt and sugar in your Food Processor large bowl, speed 9, for 1 min. Add sourcream and oil and blitz for 30 seconds. Add flour mixture and blitz for 20-30 seconds until mixed. Add choc chips and pecan or walnut pieces and mix for 10-20 seconds. Pour into your tin, making sure it is no more than half full or it will overflow during baking Bake in a pre-heated 165C oven for 1 hour 15 minutes or until a skewer inserted in the middle of the loaf comes out clean
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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
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Banana Bread

Banana Bread
Print Recipe
Yoke's cultured Khorasan (Kamut) Banana Bread this recipe was created out of sheer frustration after I bought ($5/slice) and ate refrigerated slice of banana cake from a well known cafe in Perth. It was not a nice slice, I had a mouthful of baking soda on one bite and I didn't feel great afterwards...so here is one that I made to satiate my craving for banana bread...probaby cost less than $5 and it is organic to boot...
Cook Time
60-75 mins
Cook Time
60-75 mins
Banana Bread
Print Recipe
Yoke's cultured Khorasan (Kamut) Banana Bread this recipe was created out of sheer frustration after I bought ($5/slice) and ate refrigerated slice of banana cake from a well known cafe in Perth. It was not a nice slice, I had a mouthful of baking soda on one bite and I didn't feel great afterwards...so here is one that I made to satiate my craving for banana bread...probaby cost less than $5 and it is organic to boot...
Cook Time
60-75 mins
Cook Time
60-75 mins
Ingredients
Servings:
Instructions
  1. Preheat your oven to 170C
  2. Using your TM (turbo 3-4 times) or hand held mixer/food processor, mix well khorasan flour, bicarb soda, baking powder and sea salt - Leave aside
  3. Whizz in your TM bowl (speed 4, 1 min) or use a hand held mixer, food processor until well mixed - bananas, eggs and butter.
  4. Add cultured cream (or sour cream, kefir cream, buttermilk, or kefir milk)
  5. Add all of the flour mixture above Mix well but do not overmix or your bread will be tough, for TM use speed 4-5, 20-30sec only.
  6. Optional, add pecans and/or couverture choc chips (Callebaut, Valrhona...)
  7. Mix well by hand is my preference but you can use your TM on reverse 10 sec speed 6
  8. Put in your buttered and lined loaf tin, I use my medium size tin, measuring (25x12cm and 10cm high).
  9. Bake for 1-1hr 15 minutes until brown and a skewer inserted in the middle of your cake comes out clean.
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