Same day sourdough bread with whole wheat flour or atta. A super soft delicious bread without oil/butter and sugar or honey. Bread made with only three ingredients. You can call it no knead bread. Just mix everything and stretch and fold the dough 3-4 time. Shape and bake after final proofing. Easy isn’t it?
You don’t have digital scale or sourdough tools like bread basket for proofing, bench scraper, Dutch oven or razor blade? No problem, you can easily make sourdough sandwich bread without these tools. We are not scoring the bread because its a sandwich bread to make sandwiches or toast. You need only a loaf pan to bake the bread.
I already shared some bread recipes on this blog. But all are using store bought yeast. But nowadays sourdough breads are very popular because sourdough bread is more healthy and its much easier to digest. You don’t need chemical yeast or anything to made this bread. If you have flour and water then you can easily make it at home.
According to Healthline Sourdough bread is a great alternative to conventional bread. It’s richer in nutrients, less likely to spike your blood sugar, and generally easier to digest. Many people report that sourdough bread has a better aroma, flavor, and texture than bread made using baker’s yeast. All things considered, you may want to give sourdough bread a try.
Store bought sourdough bread taste good but you can’t make sandwiches with it because of large holes. So make your healthy and delicious bread at home. I will share the method of my sourdough starter soon. As I mentioned above that you need only three ingredients to make this delicious and healthy bread. Flour, water and little salt these ingredients are easily available in our kitchen. Even you don’t have to knead much the dough like normal yeast bread. Let’s start to make easy 100% whole wheat sourdough bread.
Video recipe
Recipe
Ingredients
Sourdough starter – 1/2 cup
Whole wheat flour – 3 cup
Salt – 1&1/2 teaspoon
Water- – 1&1/4 cup or as required
Rice flour to sprinkle
Method
1. Take out the starter from refrigerator. 12 hours before baking. Feed it and let it double and bubbly. Or before going to bed take out 2-4 spoon starter in a glass bowl or jar. Add 1/4 cup flour and little less water. Stir well and cover loosely. Let it double and bubbly for overnight.
2. For float taste take a glass or bowl of water. Drop a spoonful starter in the glass. If its float your starter is ready to bake. But if it sink in the bottom of the glass wait for some more time. If starter sink and not bubbly feed with 3 tablespoon flour and 3 tablespoon water again. Stir and check after 2-4 hours. Sometimes starter becomes double and bubbly in an hour after feeding. So keep an eye after one hour.
3. In a large bowl mix sourdough starter and water. Mix and add flour and salt. I have used sharbati atta. I have used 1/8 cup more water. First mix everything. Cover and keep aside for 30 minutes. Watch video recipe for details.
4. After 30 minutes mix up the dough well with your wet hand. Or you can use your dough hook. Dough will be sticky. Cover with plastic wrap or kitchen towel or shower cap. Keep aside for 30 minutes.
5. Stretch and fold the dough from all the sides. Watch video recipe for details. Do it 3-4 times in every 30 minutes. Cover the bowl and let it rise for 2-4 hours. Dough should be becomes double. You can keep the dough in refrigerator overnight if you want to bake next day.
6. Sprinkle some flour on your kitchen counter or silicon mat. Better to use rice flour or cornmeal to sprinkle. Because rice flour will not make your dough dry. Take out the dough from bowl. Flatten the dough with your palm. Fold from all the sides and make a log.
7. Grab the dough from top and gently roll a few times. Push and pull gently. This step will make your sticky dough manageable. Cover for 30 minutes again.
8. Grease a loaf pan. Sprinkle little rice flour or cornmeal. Give the dough final shape and transfer to the greased loaf pan. Press gently with your wet fingers. Spread some mixed seeds all over the loaf. This step is optional. Cover with plastic wrap or kitchen towel. Let it proof for 2-3 hours or till the dough becomes double.
9. Preheat the microwave convection at 200. Place the loaf pan on middle rack. Bake in preheated microwave convection at 190° for 15 minutes. Place a bowl with some ice cubes and water for steam. If you are using OTG place a bowl of hot water under the middle rack. Instead of cold water and icecube you can place a bowl of boiling hot water for steam. I tried both hot and cold water and got better result with boiling hot water.
10. After 15 minutes take out the bowl of water. Bake again for 15 minutes at 180°. Or until the crust becomes golden brown.
11.Your super soft bread is ready. After 10 minutes take out the bread on a cooling rack. Let the bread cool down completely before slicing.
Notes
1. In cold weather dough may take more time to rise.
2. You can keep the fully rise dough in refrigerator and bake next day.
3. OTG takes more time to bake than microwave. So adjust the timing and temperature according to your oven.
4. You can add mixed seeds, sesame seeds, oregano or any herbs in the dough to make flavored bread.
5. If you are making first time sourdough bread use less water in the dough. After some practice you can easily manage highly hydrated dough. Bread will becomes airy and with holes with hydrated dough. But we are making sandwich bread so you can try with less water. Don’t worry after making 2-3 bread you can easily manage sticky dough.
6. Don’t ovenproof after final shaping. Over proofing will make your bread flat. Last picture is a over proofed bread.
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