In the Kitchen: Recipes and More, Superfoods, The Creative Home, Uncategorized

A Little Sour in Your Dough – Recipe for the most AMAZING, yummy, comforting and nutritious bread you will ever eat.

9One of my favorite things that my mom has taught me is how to make my own sour dough bread. This bread is one of the most comforting things you can eat without having that tired and bloated effect that results from eating “comfort foods.” In fact, this recipe right here is considered a superfood! Yet it is so tasty. I just can’t wait to sink my teeth into a slice that is buttered with a drizzle of sweet honey.

I always feel so happy when I am making this recipe. It calls for its own wild yeast starter and the process can take all day without feeling like it takes all day. In total, you spend about 15-20 minutes actually doing something with it and then you are playing a waiting game the rest of the time. It truly feels like you are getting back to your roots. I think about this every time I begin the ten minute kneading it calls for. Of course, it’s a little ironic that I am asking Alexa to start a timer beforehand. We get the best of both worlds!

Before you get out your mixing bowls I would suggest reading this recipe through. Typically, I like to begin this recipe at night once the kiddos are asleep. It only takes 5 minutes to put the dough together but then I let it rise all the night long while I’m sleeping. I get up and get back to work on it and let it continue to rise until about 2:30 in the afternoon and then I’m ready to let it bake. You’ll find what works for you but I find this is less of a hassle and I can have yummy freshly baked bread as a snack in the afternoon.

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You can also feel really good about eating this bread. Sour dough breaks down all of the phytates in your flour and leaves you with a low glycemic, whole grain, fibrous, rich and yummy treat. High-phytate foods such as grains, nuts, and legumes, can raise the risk of iron and zinc deficiency. To combat this, strategies such as soaking, sprouting and fermentation are often used. This is where we get sour dough bread! It is a type of fermenting that happens when your “starter” catches the wild yeasts in the air. We then incorporate this starter into our whole grain flour to make the bread. A lot of people who have a gluten sensitivity find that they can digest this bread very easily with no issues at all. In fact, my mother has a gluten intolerance and she makes this every week and enjoys it immensely! I would say give it a try to see how it works for you.

1Interrupting real quick to share this “too cute not to share” photo of my little Benjamin this morning 🙂

Okay, so to make the starter all you need is flour and water. Cultures for Health can show you how to make a very simple starter. I love Cultures for Health. That is where I buy my kefir milk grains (We’ll definitely share this process with you soon!) and I can account for them being totally reliable. Click here for the starter recipe. OR you can go the REALLY easy route and just buy your own starter from Cultures for Health using Amazon Prime! Super simple! Just click the image below and it will open in a new tab…

The most AMAZING, yummy, comforting and nutritious bread you will ever eat

  • Servings: 2 Loaves
  • Difficulty: easy
  • Print

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Preheat oven to 375 degrees.

  • 1 cup sourdough starter
  • 2 cups lukewarm water
  • 5-7 cups whole grain flour
  • 1/4 cup sugar
  • 1/4 olive oil
  • 2 teaspoons salt
  • 1/2 tsp baking soda
  1. In a large (non-metallic) bowl combine starter, water and 2-3 cups of the flour. Stir in the sugar, oil and salt. Cover with plastic wrap and let the sponge rise in a warm place until doubled for 6-8 hours or overnight.
  2. Stir sponge down, sprinkle evenly with baking soda and add enough of the remaining flour to make a dough stiff enough to clean the sides of the bowl. Turn out onto a floured board and knead until smooth and elastic, 10-15 minutes. Add a little flour if needed to keep from getting too sticky. Place in an oiled bowl, lightly oil top of dough, cover with a damp towel and let rise in a warm place 3-4 hours.
  3. Punch down and knead about 10 times. Divide dough in half and form into two loaves. Place in greased 9″x5″ loaf pans and let the dough rise until it reaches the tops of the pans, about 3-5 hours. Bake for 35-40 minutes or until medium brown.

You can also make waffles, pancakes, pizza and cinnamon rolls using this sour dough.

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