John Myers
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Ancient Grain Bread 100 Percent Sourdough
The perfect ancient grain bread 100 percent sourdough recipe with a picture and simple step-by-step instructions.
Pre-dough (sourdough)
- 250 g Wholemeal spelled flour
- 500 gr Whole grain emmer flour
- 100 g Sourdough approach
- 1 tbsp Honey
- 700 ml Water cold
Main dough
- 250 g Wholemeal spelled flour
- 250 g Wholegrain oat flour
- 24 g Salt
- Weigh out the water for the pre-dough and stir in the sourdough mixture. Add the flour and stir with the mixing spoon. The dough is mushy, almost runny. In view of the optimal summer temperatures, the sourdough had more than doubled after about 12 hours in the room (approx. 26 ° C).
- When the pre-dough has at least doubled in size, add the remaining flour and salt. Mix everything and knead by hand for 5 minutes. Let stand for 4 hours in the warm (again approx. 26 ° C). After the time, shape a loaf and place in a proving basket. Let ferment again for at least 90 minutes. Preheat the oven to 250 ° C (if possible). If a baking stone is used, preheat at least 45. Bake with plenty of steam for the first 10 minutes. After the time, let off the steam by opening the oven door and reduce the oven to 210 ° C top / bottom heat. The total baking time is 50 – 55 minutes.
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