This recipe takes you on a journey to create a truly exceptional sourdough loaf, brimming with the wholesome goodness of ancient grains and the subtle nutty flavors of flax and chia seeds. Unlike many commercial breads, this sourdough is made using a traditional method that allows for a longer fermentation process, leading to enhanced flavor and a healthier digestive experience. I find that adding ancient grains increases the nutritional value without compromising the texture, providing a delightful combination of flavors and nutrients.
The inclusion of flax and chia seeds adds an extra layer of nutritional benefits, boosting the bread's omega-3 fatty acids, fiber, and antioxidants. This isn't just a delicious bread, it's a hearty and nourishing experience. Think of all those fiber-filled, omega-3-rich bites that will nurture your body from the inside out. This recipe has changed the way I think about bread-making - I now realize it's not about fast or easy, but slow and good.
Required Equipments
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Stand mixer (optional)
- Dough scraper
- Kitchen scale (recommended)
- Plastic wrap or a damp kitchen towel
- Baking sheet or Dutch oven
- Pastry brush
Ancient-Grains-Sourdough-with-Flax-and-Chia
This recipe guides you through making a delicious and nutritious sourdough bread using ancient grains, flax seeds, and chia seeds. The detailed steps make it easy for beginner bakers to achieve a beautiful, flavorful loaf.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 180 minutes
Cook Time: 65 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Day 1: Levain (Sourdough Starter Build)** 1. In a medium bowl, combine 50g of active sourdough starter, 50g of unbleached all-purpose flour, and 50g of lukewarm water. Mix until well combined, creating a shaggy dough. 2. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature (around 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This is your levain, and it's the heart of the flavor in this bread. This part's crucial - don't rush it!
- **Day 1: Autolyse (Hydrating the Flour)** 1. In a large bowl, combine 400g of unbleached all-purpose flour, 200g of whole grain spelt flour, 100g of rye flour, and 350g of lukewarm water. Mix gently to combine, ensuring there are no dry pockets. Note: Using a scale is recommended for greater accuracy in this recipe. 2. Cover the bowl and let it rest for 30-60 minutes. This autolyse helps the flour fully hydrate and creates a smoother dough later. It's like giving the flour a nice soak before the real fun begins!
- **Day 1: Mixing and Bulk Fermentation** 1. Add the levain (from Step 1), 10g of salt, 20g of flax seeds, and 20g of chia seeds to the autolysed dough. Mix thoroughly using a spatula or your hands. If using a stand mixer, mix for 5 minutes on low, then 3-4 minutes on medium speed. A wet dough is expected, don't panic! 2. Perform stretch and folds: Every 30 minutes, gently stretch a portion of the dough and fold it over onto the rest of the dough. Repeat this process 3-4 times. This helps develop the gluten structure and creates a more even texture in the final loaf. Sounds complicated? It's not, I promise! 3. After completing the stretch and folds, cover the bowl and let it bulk ferment for 4-6 hours, or until it has increased in volume by about 50%. The dough should be bubbly and airy. Watch for the tell-tale signs of a happy dough—lots of bubbles on the surface.
- **Day 1: Shaping and Cold Proof** 1. Gently turn the dough out onto a lightly floured surface. Use a dough scraper to shape it into a round or oblong loaf. This is where your artistic side comes out! Don't be too hard on yourself if it's not perfect! 2. Place the shaped dough into a well-floured banneton basket or bowl. Cover it with plastic wrap and refrigerate for 12-18 hours. A cold proof helps slow down fermentation and develops more flavor.
- **Day 2: Baking** 1. Preheat your oven to 500°F (260°C) with a Dutch oven inside. If not using a Dutch oven, preheat your baking sheet and lightly sprinkle it with flour or cornmeal. 2. Carefully remove the dough from the banneton. Score the top of the dough with a sharp knife or lame. Deep scores ensure the bread expands appropriately during baking. If you are nervous, you can just make a few simple cuts. 3. Carefully place the dough into the preheated Dutch oven or onto the baking sheet. If using the Dutch oven, cover and bake for 20 minutes. Reduce the oven temperature to 450°F (232°C), remove the lid (if using a Dutch oven), and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C). If using a baking sheet, bake for 35-40 minutes. 4. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Be patient—it's worth the wait! This cooling process is key for the bread to retain its structure and develop its perfect crumb.
📝 Notes
- Use a kitchen scale for precise measurements. Ensure your sourdough starter is active and bubbly before starting. Adjust hydration as needed depending on the flour you use and the environment's humidity. The longer the fermentation, the more pronounced the flavors will be but this requires supervision to prevent mold. Enjoy experimenting with different grain combinations!
🍎 Nutrition
Calories: 350kcal
Protein: 10g
Fat: 4g
Carbohydrates: 65g
Fiber: 12g
Calcium: 50mg
