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Rosemary Wholemeal Sourdough

Updated: Apr 26, 2020


Ingredients:

  1. 240g leaven (20g sourdough starter + 60g water + 30g bread flour +30g wholemeal flour)

  2. 350g strong whole wheat flour

  3. 400g unbleached bread flour

  4. 2 tbsp. fresh rosemary, chopped

  5. 1tsp dried basil

  6. 1 tsp of garlic (chopped finely)

  7. 1 tsp salt

  8. 1/4 tsp freshly ground black pepper

  9. 2 tbsp extra virgin olive oil

  10. 25g butter

  11. 1 egg, whisked + 1 tbsp. water, for egg wash

  12. dried rosemary, for sprinkling


Instructions:

  1. In a large bowl, prepare leaven and leave it to rise for 30 minutes.

  1. Stir warm water to the leaven. Add the bread flour & wholemeal flour and stir until the dough forms a ball. leave it to rise for 30 minutes.

  2. Butter table top, transfer bread dough to table. Knead for about 5 minutes, add salt, pepper, rosemary, herb, olive oil. Continue kneading for another 5min.

  3. Place the dough in a lightly greased bowl; cover; and leave it to rise until doubled in size, about 30min.

  1. Dust some flour on table top, transfer bread dough to table. Stretch dough and fold dough twice. Stretch once from top to bottom and fold another from left to right.

  2. Dust some flour on the large bowl, transfer dough to the bowl, cover and leave it to rise until doubled in size, about 30min.

  1. Repeat step 6. This time leave it to rise for 60min.

  2. Preheat oven to 200C (400º F) 15min

  3. Once the bread dough has risen, transfer dough to baking tray. Score the top of the bread with 4 cut.

  4. Gently brush the top with egg wash and sprinkle with dried rosemary.

  1. Bake bread for 40 minutes until the top is golden brown and sounds hollow when tapped.

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