Directions:
- Use a large glass bowl with tight lid
- Add 100g of the wholegrain flour and 100ml water and stir well
- Keep the dough in a warm place (25 degrees centigrade) for 24 hours
- Every day, add 100g of flour and 100ml of water
- Depending on the climate and the quality of the flour, by Day 2, little bubbles will appear and it will smell pleasantly sour (the fresh, clean sourness of a granny smith apple)
- There may be some alcoholy liquid; just str back into the dough
- No need to bother with starter cultures; the flour and the air contains all you need for a good sourdough
- Your sourdough will turn out differently depending on where you live; in tropical Mombasa, it is a bit more sour and contains less natural yeast
- Important: use only fresh flour; if it has been in your cupboard for a few months, there is a risk of the sourdough turning putrid; in this case, discard and start again
- Once you have 400g of sourdough, dissolve it in 500ml of warm water (30 degrees centigrade)
- Stir in the rye and wheat flour, add the salt and ground spices
- Dissolve the yeast in a bit of warm water and knead into the dough
- Depending on the consistency of the dough, you may need more water; the dough should be firm, but slightly sticky
- Cover and allow to rest for 1 hour
- Knead the dough again for about 10 minutes
- Dust your baking tray with a thick layer of plain flour
- Form a loaf and use water to rub the surface to make it smooth
- Sprinkle with carraway seeds (optional)
- Make incisions (whatever pattern you desire)
- Allow to rise for 1- 3 hours (sourdough may take much longer to rise; the volume should double)
- Preheat oven to 220 degrees centigrade
- Place a pie dish with water on the bottom of the stove to provide humidity
- Bake for 45 minutes (if the crust turns too dark, lower heat to 175 degrees after 30 minutes)
- Remove the tray from the oven
- Use a wet clean towel to dampen the crust
- Bake for another 15 minutes (the wet surface will turn shiny)
- Bread is ready if it sounds hollow when you tap it
- Dust the loeaf with a thin layer of plain flour and allow to cool on a rack
- If the bread is dense and firm, you have succeeded; if it turns soft, spongy, fluffy or squishy, it's back to the drawing board; it should require some effort to slice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4095.17 Kcal (17146 kJ) | ||
| Calories from fat | 142.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 24% | |
|---|---|---|---|
| Sodium | 4704.33mg | 196% | |
| Potassium | 2799.26mg | 60% | |
| Total Carbs | 869.41g | 290% | |
| Sugars | 14.04g | 56% | |
| Dietary Fiber | 116.76g | 467% | |
| Protein | 136.13g | 272% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 50.5mg | 280% | |
| Calcium | 289.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 188.49 Kcal (789 kJ) | ||
| Calories from fat | 6.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 24% | |
|---|---|---|---|
| Sodium | 216.53mg | 196% | |
| Potassium | 128.84mg | 60% | |
| Total Carbs | 40.02g | 290% | |
| Sugars | 0.65g | 56% | |
| Dietary Fiber | 5.37g | 467% | |
| Protein | 6.27g | 272% | |
| Vitamin C | 0.2mg | 6% | |
| Iron | 2.3mg | 280% | |
| Calcium | 13.3mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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