Round Sourdough Loaf

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Round Sourdough Loaf
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 d 17 h. 40 min.
Ready in
Calories:
219
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie219 kcal(10 %)
Protein8.67 g(9 %)
Fat1.67 g(1 %)
Carbohydrates42.96 g(29 %)
Sugar added0 g(0 %)
Roughage5.99 g(20 %)
Vitamin A0.11 mg(14 %)
Vitamin D0 μg(0 %)
Vitamin E0.09 mg(1 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.54 mg(13 %)
Vitamin B₆0.07 mg(5 %)
Folate33.14 μg(11 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.55 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium56.74 mg(1 %)
Calcium30.72 mg(3 %)
Magnesium18.11 mg(6 %)
Iron3.42 mg(23 %)
Zinc0.42 mg(5 %)
Saturated fatty acids0.11 g
Cholesterol0 mg

Ingredients

for
1
For the starter
¾ cup Rye flour
cup warm water
For the dough
½ ounce Yeast
1.333 cups warm water
2 ½ cups Rye flour
1 ¼ cups Whole wheat flour
1 ¼ cups white Bread flour (plus extra for dusting)
2 teaspoons salt
How healthy are the main ingredients?
Whole wheat floursalt

Preparation steps

1.
For the starter: mix together the rye flour and water to a soft paste. Cover with a damp tea towel and leave in a warm place 36 hours, stirring after 24 hours. The mixture should be bubbly and have a fresh, fruity odour. If it looks mouldy or smells sour, discard and start again with a new batch.
2.
For the dough: mix together the yeast and water until blended. Add to the starter and mix well.
3.
Stir together all the flours and salt in a mixing bowl and make a well in the centre. Pour in the yeast liquid and gradually incorporate the surrounding flour to make a smooth dough.
4.
Turn out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
5.
Flour a couronne (bread basket) very well. Line a baking tray with non-stick baking paper.
6.
Place in a lightly oiled bowl, cover with oiled cling film and leave in a warm place to rise for about 90 minutes, until doubled in volume.
7.
Turn out onto a lightly floured surface, punch down the dough and knead gently. Shape into a round and place in the basket, seam side up. Cover with oiled cling film and leave in a warm place to rise for 2-3 hours.
8.
Heat the oven to 200°C (180°C fan) 400°F gas 6.
9.
Turn out of the basket onto the baking tray and bake for 35-40 minutes until the bread sounds hollow when tapped on the base. Place on a wire rack to cool completely.