Dawn’s Homemade Sourdough Bread Recipe

Michelle, a sweet lady from the U.K., Chris and I loved Dawn’s sourdough bread so here is the recipe that she kindly shared:

Ingredients

1/2 c sourdough starter
2 c (unchlorinated) water
3 1/2 c whole meal or stoneground flour
1 tsp natural sea salt (not iodized)
1/4 c sesame seeds
1/4 c pumpkin seeds
1/4 c sunflower seeds
1 tsp molasses

Method

Pour 1 c water in large mixing bowl
Add 1/2 c sourdough starter
Add 1 tsp molasses. Whisk together.
Add 3 1/2 c whole meal flour
1 tsp salt
!/4 c each of seeds. Mix.
Then 1 more c of water. Mix into a dough and placed in a greased loaf tin.
Leave to rise overnight. Cover with tea towel.
Bake in oven 180C. For 50 to 55 minutes.
Cool on rack. Wrap in tin foil.
Can slice and freeze.

Add raisins, dates, fruits, etc.

Care of Sourdough Starter

Once a day add equal parts of flour and water (+mix 1/3 c each)
Cover and leave on counter.
Use excess for pancakes, waffles and muffins.
If not needed, place in fridge and feed once a week. When needed put on counter to ‘wake up’ and feed. Use 8 hours later.Read more