This sourdough formula uses old bread from the previous [rye loaf], which is dried/browned in a [low-heat] oven. Then it is ground into course flour to use along with cracked rye in the second feeding of the starter, which is more like a soaker at this point.
An easy breadmaker recipe that produces excellent results and flavours every time.
Boost the delicious taste of a soft Three Malts and Sunflower loaf with a twang of the Black Stuff.
Wondering what to do with a lot of active rye sourdough starter I experimented with using it in combination with Organic Three Malts & Sunflower Brown flour. The following recipe involves preparing a sourdough starter/production sourdough the day before baking the loaves. This recipe combines using natural yeast in the starter with using some active dried yeast when it comes to baking the loaves. This combination helps me produce a couple of loaves with a nice texture and flavour when there’s not enough time to work through all the usual processes needed to produce a ‘pure’ sourdough loaf.
This produced a lovely strong flavoured loaf that goes great with good butter or even lightly toasted which seems to bring out more flavour as the seeds toast.
The inside of the loaf is wonderfully light in texture with a superb flavour, needless to say the first crust gets cut off as soon as it’s cool enough to do so:- gorgeous with butter and lovely & crunchy.
A nutty~tasting granary bread to make in a bread machine makes 750g loaf
I love the taste and crumb of this bread and my mother-in-law asks me for it so often I developed a recipe that can be whipped out in our Sage bread maker in no time. Lovely for sandwiches, as toast or simply on its own with a salad.
This is a tried and tested loaf, it never fails us. We also play around with the flours, sometimes we add less white and more Organic Light Malt house Flour.
Home-Baked Malted Brown Bread
For any busy mum who thinks, "Can I use a bread maker to make great bread?" The answer is yes!!!!