Club Recipes - Miscellaneous
5 cups flour (I use whole meal spelt)
1 cup starter
2 tbsp. sesame seeds (optional)
3 cups water approx.
1 tbsp. salt
Optional additions:
2 tbsp. Buckwheat
2 tbsp. Quinoa
2 tbsp. Sunflower seed
2 tbsp. Pepita
1 tbsp. Linseed
Method: Sourdough starter...
- When making the bread do not add the
entire sourdough starter to the bread mixture as you will
need to add flour to it for the next loaf.
- Always use a clean spoon for the starter
to avoid contamination, especially salt.
- Top up the starter with a cup of flour
and some water and mix it to a paste.
- The sourdough starter needs to be fed
with a couple of tablespoons of flour and a little water
every few days to keep it alive.
- Keep the sourdough starter in the fridge.
- I have kept this sourdough alive for
about 20 years.
Method:
- Prepare the tin by lining it with baking
paper. An alternative method is to lightly oil the tin,
then sprinkle with your choice of semolina, corn meal or
flour.
- Place the flour and salt in a bowl and
make a well in the centre then add the starter.
- Add some of the water and start mixing
from the centre, gradually bringing in the flour from the
outside.
- Gradually add more water until fully
mixed and the texture is similar to the starter.
- Cover mixture and leave stand (to prove)
until it has doubled in size.
It can be left overnight to prove.
- When it is ready, mix it again with
a wooden spoon and pour it into the prepared bread tin.
- Sprinkle the top with sesame seeds.
- Cover the tin (shower cap is good) and
leave to prove again until it has doubled in size.
(Be careful at this second rising not to bump the tin as
the dough will collapse.)
- Bake at 200°C or 190° C fan forced oven
for one hour.
- When it is cooked take the bread out
of the tin and tap with your knuckle on the side of the
bread. It will sound hollow when it is cooked.
**The size of the bread tin measures
23cm x 10cm x 10cm high approx.
NOTE:
It depends on the temperature of the
room as to how long the bread takes to rise (prove). It
can take from two to five hours. I often leave it overnight
for the first rise then it usually takes a couple of hours
in the morning to rise after it has been put into the tin.
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