Same day 100% WHOLE GRAIN SOURDOUGH BREAD
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- Опубліковано 29 чер 2024
- This is a recipe I recently had to tweak and change a few things. I had a few requests for a video on whole grain sourdough bread. This one is delicious and hearty! We are Mary and Casey! Follow along for videos on cooking from scratch, gardening, food preservation, and homesteading. We are so happy you are here! #sourdough #sourdoughbread #wholegrains #wholewheat #wholewheatbread
Printable recipe: therosehomestead.com/whole-gr...
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Exactly what I have looking for! I hope to begin my sourdough journey next week, and will be using freshly milled whole wheat flour for bread, etc. Thank you!
I have used this recipe several times with freshly active starter and King Arthur organic hard red wheat -it is the softest most delicious bread and turns out like sandwich bread for me every time. Do have to watch carefully for overproofing as she said-I have so much success with her recipes and I’ve been able to learn a lot in this sourdough journey mostly from Rose Homestead. Thank you!!
I made this bread every week, it’s been the best video I learned from, she is so amazing explaining the process.
This was exactly what I was looking for! I was having a hard time finding a same-day sourdough recipe for freshly milled whole wheat flour. This is perfect! Thank you so much!
Love this video!! So great! Simple and doable! Thank you, thank you!
Love your brown ware bowl! Have one that has a crack, and couldn’t use for bread, so I use it as a decorative piece . Looks like a straight forward recipe. I like to grind my own wheat as well. Will give this one a try. Thanks
You need to make a bread cook book
Thank you ❤
Thank you for sharing this recipe! I have been looking for an easy same day whole grain bread pan loaf! It turned out great! I did autolyse my flour and bran after I separated it from the milled flour. I added it back in during the stretch and folds.
Awesome! I so glad it turned out good!
Looks so delicious.
Thank you!
I have struggled with sourdough bread for the last year this recipe changed my life I was using whole wheat instead of regular flour.
Wonderful! Thank you for sharing!
Can you use a food processor or blender for wheat berries ?
I have used a blender before but the food processor doesn't work. I used a Vitamix for a while when I first started milling.
May I ask why do you put the loaf pan inside the roaster? I didn't see you do that when I watched your video for the beginner sourdough loaf.
I only did that to get the crusty exterior and chewy interior. I only do that occasionally.
Great Video! May I ask the size of your roasting pan? This would be much easier for me to handle, than a Dutch oven (too heavy). Thank you! :)
I'm not sure. I've had it for almost 15 years. It will fit a small turkey if that helps.
@@TheRoseHomesteadjust a suggestion, you could measure with a tape measure the width, length and height of your pan so she can get compare with maybe some she has in her kitchen or take the measurements to a kitchen ware (I know that’s not what you call them but my brain has gone foggy, just one of those moments!)
Hi, Mary. I made this bread twice now, and I love it. I have 2 questions, I would like to make it with a banneton and an overnight rest in the fridge. At what stage would I need to put it in the fridge? My guess is, you cannot rest it in the loaf pan directly in the fridge overnight, can you? TIA! :)
After you put it in the banneton basket, it can go in the fridge. You can put the loaf pan directly in the fridge as well. If you do, I would bring it to room temp before putting in the oven. If you use a banneton basket, you wouldn't have to do that since you take it out of the basket before baking. I'm so glad you love it!
My dough proofed for 5 hours and when I turned it out to put in loaf pan it was very sticky to sticky to work with. ?
It sounds like it may have over proofed a bit. This usually ends up in a sticky more liquidy dough. You would be able to still bake it in a loaf pan if you want.
I’m very new to sourdough. I just started a rye sourdough. Does it make a difference what sourdough one uses in a sourdough bread? Like could I use it with AP flour?
No, the starter can be one flour and you can use it in recipes with all different flours.
Can you use fresh milled flour to feed my starter?
Yes, I do most of the time.
Brand new sourdough baker here... How do you tell if you have 'overproofed'? What am I looking for during the first long rise to know that it is ready to be shaped?
I usually go by if it has signs of fermentation like bubbles in the dough or it feels airy to the touch. It's best to catch it a little early than a little late. I made a video about catching it at the right time. It's another recipe but I address this question in it: ua-cam.com/video/awBwF9TKWBE/v-deo.html
@@TheRoseHomestead thank you for the video link - that helped a lot!
Can I use a Dutch oven
Yes, preheat it to 450 degrees F. Bake the bread covered for 20 minutes and uncovered for 15.
Mary, Cant wait to try this one.....Can I use KA unbleached white wheat flour?
have a Happy Blessed Easter!
Yes, that will work perfectly! Happy Easter to you and yours!
@@TheRoseHomestead Mary if you have a minute I need a question answered. I am making your same-day sourdough sandwich bread and here its 4 o’clock in the afternoon central time so once I get everything together and I put the dough in the loaf pan, it says to let it rise for 8 hours. My question is can I do this in the refrigerator since eight hours is going to be after I go to bed? My starter is ready so I just need a little help. God bless and thank you.
Absolutely! I'd let it rise until bedtime and then put I'm the fridge.
@@TheRoseHomestead then what do I do when I get up in the morning, this is also new to me. I also assume that I should cover it.
Yes, cover it. You can get it out and allow it to come to room temperature and rise more if it needs to. Then bake it off. Putting it in the fridge slows down the fermentation process so it may need a bit more rising in the morning.
What if you don't have a roasting pot?
You can put a shallow pan on the lowest rack and add some ice cubes when you add the loaf pan. After the first 20 minutes, remove the pan that you put the ice cubes in so the loaf can get a good crust.
@@TheRoseHomestead thanks so much!
you buy one
You can make a “poor man’s Dutch oven”, which is what I do. This means put a second loaf pan on top, creating a way to capture the moisture. Then bake just as she does in the roasting pan, it’s very similar.
Can I use my whole wheat sourdough dough starter?
Yes, that would work great!
@@TheRoseHomestead thank you!
Hello Mary. I am so happy someone sent me the link to your site when I posted a message for help on the website Cooking Sourdough for beginners (or something like that) and have found your easy and uncomplicated manner of teaching the best plus the fact that you are so experienced and know when you can follow your own techniques and know how.
I love your country kitchen where you are not hiding your appliances or all the utensils and all the other ‘bits and pieces’ we need out and handy because we cook everyday from scratch.
I have been trying to educate myself watching many people
on you tube on everything on how to make sourdough bread from scratch, just to get some understanding on the process from beginning to end and all the names of the processes and the techniques each step requires.
I wanted to know if you know where I can buy that utensil you use to mix the flour and water that brings the dough together. And do you know what it’s called.
Also can you keep starter in a plastic jar in the fridge or does it have to be in a glass or ceramic container. Thank you
Thank you so much!! The thing to mix the dough is called a danish dough whisk. You can store your starter in plastic if you want.
Can I make this using store bought whole wheat flour?
Yes, that would work just fine.
Thank you for the quick response!
I used Bobs stone ground wheat and used 3 cups in this recipe. As I am doing folds after the 30 minute rest period, I am noticing that the dough is too thick and won’t stretch like yours, Any advice?
@@tammyriche2005 I'm sorry just now seeing this. It should get looser as time goes on. It takes time for the flour to fully absorb the water.
It didn’t rise as much as I was hoping it would but the bread was still delicious. I will try a little less flour next time. Thank you for your support. I love your channel.
As an English person, I’m curious which kind of (delightful) American accent this is?
We live in an area called Appalachia. We all have a very distinct accent.
@@TheRoseHomestead thanks! 🙏🏻
One problem I have is knowing when the dough is properly hydrated. I followed this recipe and added 3 cups of whole wheat flour and the 1 1/4 cups of water. The dough was firm and hard to stretch. Before this attempt I add too much water and the dough was really sticky and had no structure. The ratio you give is about 41% hydration if I am correct, and many recipes call for around 60%. Help is definitely needed.
I go with different hydrations. I never specifically know the exact amount. I know that for a sandwich loaf, I go lower and for an artisan loaf I go higher. For an artisan loaf I go approximately 60-65 percent.
Who on earth has the time to do all that?
When you like the results, you find the time. 🌞
@@helensarkisian7491 Results are easy to achieve in other ways. Anyway, bread isn't really good for one's health.
@@TessaNow : I hear you on the “bread is bad”. However, I’m not willing to give it up. I’m striving to make low carb, high fiber bread. The two ingredients I needed just arrived. I’m concentrating on freshly milled ancient grains (low glycemic index), no sugar (not even honey), organic, and anything else I can do to make the bread as good as it can be. No more store bought for me. But I get it - making bread can be time consuming. Thus, my earlier response; when you want and like the outcome, you’ll find the time and energy. Same is true with exercising, gardening, making soup, etc.
@@helensarkisian7491 I don't think it's true that one will find the time and energy unless one is in quite a privileged position. That you even say that indicates that you have time and energy. Some of us don't.
@@TessaNow : I don’t have the time and energy you think I have. I just choose to make bread over other tasks. - Now I’m convicted to reassess my priorities. Doh!