Mediterranean Sourdough Bread
Ingredients (for 1 loaf):
- Sourdough Starter (the night before):
- 60 g sourdough starter
- 60 g water
- 60 g wheat flour type 550
- Soaker (old bread):
- 80 g stale bread (dried & ground)
- 150 g boiling water
- Soaker (Seeds)
- 40 g sunflower seeds
- 30 g pumpkin seeds
- 20 g flaxseed
- 120 g hot water
- Main dough:
- all of the sourdough starter
- entire pre-soaked mixture
- entire starter dough
- 350 g wheat flour type 550
- 150 g spelt flour type 630
- 240–260 g water
- 40 g tomato paste
- 12 g salt
- 1 tsp honey or malt
-
1–2 tsp Mediterranean Dip from Rock'n'Rubs - 1 tbsp olive oil
Preparation
- 1
Preparation
Pour boiling water over the stale bread and let it cool.
Soak the seeds in hot water and let them swell.
Prepare the sourdough starter and let it ferment overnight. - 2
Main dough
Mix the flours, water, sourdough starter, tomato paste, and honey.
Let rest for 20–30 minutes.
Then knead in the salt, oil, seasoning blends, soaker & pre-cooked mixture. - 3
Fold
Stretch and fold the dough 3 times, every 30 minutes.
- 4
Bulk fermentation
Let rest for another 1–2 hours.
- 5
Shape
Gently shape the dough and place it in a floured proofing basket.
- 6
Overnight proofing
Cover and refrigerate for 8–12 hours.
- 7
Baking
Preheat the oven to 250°C. Bake with steam for 20 minutes, then continue baking at 210°C for another 25–30 minutes.
- 8
Result
Crispy crust, moist and aromatic crumb, with a hearty crunch from seeds and a touch of Mediterranean seasoning blends.
A bread that truly makes an impression.
