Traditional and Creative Recipes for All Tastes
Classic White Sourdough Bread
Ingredients:
- 500g wheat flour
- 350g of warm water
- 200g of active sourdough
- 10g of salt
Method of Preparation:
- In a large bowl, mix the flour with the sourdough dissolved in warm water.
- Knead for about 10-15 minutes until you obtain a smooth and elastic dough.
- Cover the bowl with a damp cloth and let rest for 4-6 hours, or until the dough has doubled in size.
- After resting, add the salt and knead for another 5 minutes.
- Divide the dough into two equal parts and form two balls.
- Place each ball in a floured round bowl and let rest for 30 minutes.
- After this time, transfer the dough balls to a floured tray, giving them an oval shape.
- Make slits in the top of each loaf and transfer them to the preheated oven at 220°C.
- Bake for 30-35 minutes, until the loaves are golden brown and sound hollow when tapped on the bottom.
Multigrain Sourdough Bread
Ingredients:
- 300g whole wheat flour
- 200g of wheat flour
- 100g corn flour
- 350g of warm water
- 200g of active sourdough
- 10g salt
- 50g oat flakes
- 50g flax seeds
- 50g of sesame sedes
Method of Preparation:
- In a large bowl, mix the flours with the sourdough dissolved in warm water.
- Knead for about 10-15 minutes until you obtain a smooth and elastic dough.
- Add the salt, oat flakes, flax seeds and sesame seeds, and knead for another 5 minutes to evenly distribute the ingredients.
- Cover the bowl with a damp cloth and let rest for 4-6 hours, or until the dough has doubled in size.
- Divide the dough into two equal parts and form two balls.
- Place each ball in a floured round bowl and let rest for 30 minutes.
- After this time, transfer the dough balls to a floured tray, giving them an oval shape.
- Make slits in the top of each loaf and transfer them to the preheated oven at 220°C.
- Bake for 40-45 minutes, until the loaves are golden brown and sound hollow when tapped on the bottom.
This multigrain bread is a healthy and delicious option for any time of the day!
Sourdough Bread with Honey and Walnuts
Ingredients:
- 450g wheat flour
- 300g of warm water
- 200g of active sourdough
- 10g of salt
- 50g of honey
- 100g chopped walnuts
Method of Preparation:
- In a large bowl, mix the flour with the sourdough dissolved in warm water.
- Knead for about 10-15 minutes until you obtain a smooth and elastic dough.
- Add the salt and honey, and knead for another 5 minutes to evenly distribute the ingredients.
- Add the chopped walnuts and knead for another 2-3 minutes.
- Cover the bowl with a damp cloth and let rest for 4-6 hours, or until the dough has doubled in size.
- Divide the dough into two equal parts and form two balls.
- Place each ball in a floured round bowl and let rest for 30 minutes.
- After this time, transfer the dough balls to a floured tray, giving them an oval shape.
- Make slits in the top of each loaf and transfer them to the preheated oven at 220°C.
- Bake for 35-40 minutes, until the loaves are golden brown and sound hollow when tapped on the bottom.
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