Sandwiches are a staple in my home.
And you know what is the death of a yummy sandwich?
Dense, crumbly, way-too-sour bread.
In my 2 years of experimenting with sourdough bread, I've made many dense loaves. My family never complained, and we grew accustomed to it, and yet…
I knew they would prefer something softer and less hearty!
One day, following experiment after experiment, a light went off in my head. I needed to soak all of my grains the night before — not just the sponge of the bread.
And so, a new softer, lighter sourdough bread was born! Something a bit more Vierra family-friendly. 😉
This bread rises in less time so the taste isn't as sour. It does require preparation and must be babysat, but it's worth it. My son and I enjoy checking on the bread to see how high it has risen before popping it in the oven to bake.
Sourdough Bread, Vierra-Style
After struggling with dense, sour loaves of bread for years, one day a spark went off in my head. I needed to soak all of my grains the night before, not just the sponge of the bread. Thus a new softer, lighter sourdough bread was born! Makes 2 loaves.
- 1 cup sourdough starter active state and fed 2 to 3 times before use -- this will lessen the sour taste
- 1 cup raw whole milk or dairy-free milk of choice or water
- 1 1/4 cups whole grain spelt flour
- 1 cup hard wheat flour
Soaked dough ingredients:
- 1/4 cup coconut oil or butter, melted
- 1/4 cup raw honey
- 1 1/2 cups raw whole milk or dairy-free milk of choice or water
- 1/4 cup sucanat or rapadura
- 2 3/4 cups whole grain spelt flour
- 2 3/4 cups hard wheat flour
- 2 organic or pastured eggs
- 3 1/2 teaspoons sea salt
- coconut oil or butter, for brushing
The night before...
Mix the sponge ingredients together in a bowl.
Loosely cover with a cloth to sit overnight.
In a separate bowl, mix the soaked dough ingredients together, and also loosely cover to sit overnight.
The next morning...
Add 2 eggs to the soaked dough mixture and incorporate well.
Put both the soaked dough and sponge in a stand mixer of your choice (I use a Kitchen Aid) and mix for 2 to 3 minutes, until well incorporated.
Let the dough sit in the mixer for around 30 minutes.
Add the sea salt to the dough and mix for 3 to 4 minutes.
Depending on the temperature, let dough rise for about an hour.
Turn on mixer for 20 seconds.
Let dough rise again for an hour, and then mix again for 20 seconds.
Knead and form...
After dough has risen for the second time, remove from mixer, knead on a floured surface, and separate the dough into two separate halves.
Knead each half just enough to remove excess air, and form each half into a loaf to fit your bread pan.
With a knife, slash the loaves of bread with a few marks down the center.
Brush each loaf with butter or coconut oil.
Cover both of the loaves and let rise in a warm spot. In the winter in our kitchen, this last rise takes a couple of hours. It may be only an hour in the summertime.
Once the loaves have risen satisfactorily, preheat the oven to 350 degrees Fahrenheit.
Bake loaves for 40 to 45 minutes until they sound hollow if you tap them.
Remove bread from oven and cool out of pans.
Lastly, don’t resist the urge to read a story with your little one while you both enjoy a buttery slice of warm bread — a favorite treat!
Does your sourdough bread ever turn out dense and sour? I hope this bread is just as delicious for you as it is for us!
you're just 5 minutes away!
Free Instructions: "How To Start A Sourdough Starter"
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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