This recipe allows you to create a sourdough-style loaf at home in 24 hours, rather than having to wait up to 2 weeks to culture a starter for your dough.
Makes 1 loaf
- 110g (1 cup) plus 440g (4 cups) strong white bread flour, plus extra for dusting
- 110g (1 cup) spelt or rye flour, preferably organic
- 3.5g (1/2 sachet) fast action yeast
- 300ml (1¼ cups) plus 240ml (1 cup) water
- 2 tbsp activated charcoal
- 1 tbsp sea salt flakes
- To make your starter, mix together 110g bread flour and 100g spelt or rye flour with half of the yeast and 300ml cold water. Cover with a clean tea towel and leave at room temperature for 24 hours.
- To make the loaf, add the remaining flour and yeast to a clean bowl and stir in the charcoal and salt. Add the starter to the bowl along with the remaining water and mix well.
- Turn the dough out onto a floured surface and knead for 10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with cling film and set aside in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 220ºC/425ºF/ Gas 7. Dust a baking sheet with flour, then place a roasting tin in the bottom of the oven.
- Turn the dough out onto the tray and gently shape into a loaf, without knocking too much air out. Transfer the tray to the oven.
- Tip a couple of handfuls of ice into the empty tray to create a steamy environment to help the loaf develop a crisp crust. Bake for 30-35 minutes or until the loaf sounds hollow when tapped on the bottom.
- Leave the loaf to cool completely before slicing. Store in a paper bag or bread bin to keep fresh.
Per serving (114g) Calories: 390, Carbohydrates: 83.2g, Sugars: 0.6g, Salt: 3.0g, Fat: 1.4g, Saturates: 0.3g, Protein: 12.6g
Taken from September 2018 (Issue 42) Vegan Life Magazine