Have you made your sourdough starter yet? Annemieke, from Plastic-Free Tuesday, joins us again with more sourdough recipes. This time for Swedish bread. A perfect holiday treat!
I love sourdough products! Sourdough has such a rich flavor. Last month I shared with you a recipe for delicious pancakes (highly recommended!). This time I want to introduce you to one of my favorite sourdough breads. The recipe comes from a Swedish cookbook. Ingredients include walnuts and apple, which makes it a perfect bread for Christmas breakfast/brunch or as a starter/side dish for Christmas dinner.
Ingredients for two loafs of bread:
- 150 milliliter (rye) sourdough starter – click here to learn make your own
- 1100 milliliter whole-wheat flour
- at least 200 milliliter lukewarm water (23-26 degrees Celsius)
- 150 milliliter pearl barley (or barley)
- 100 milliliter raisins
- 50 milliliter deciliter wheat bran
- another 375 milliliter water
- 1 apple
0.5 tablespoon salt
For plastic-free wheat bran (rough or fine and enriched), raisins, barley, and walnuts you can buy them from the bulk bags, for example at 1,000 Items, using your own reusable bag or container. You can purchase whole wheat flour in paper sacks from Chef’s.
Baking the bread in three stages (over 24+ hours)
In the morning right after getting up or in the evening before going to bed, pour the rye sourdough starter in a large bowl. Add the whole-wheat flour and the lukewarm water. Knead the dough for about five minutes. I use a Bosch MUM kitchen machine for this. Of course you can also use your hands. Make sure to spread some flour over your hands and the dough so that the dough is less sticky. In the end, the dough should form a nice round ball that does not stick to your hands. If the dough keeps falling apart, add some extra water (lukewarm) until the dough sticks together and forms a ball.
Take the dough out of the bowl. Spread some flour at the bottom of the bowl. This helps prevent the dough from sticking to the bowl. Put the dough back in the bowl. Put a clean kitchen towel over the bowl and let the dough rest for 24 hours, at room temperature.
Step 2, twelve hours after kneading the dough
Take another bowl or pot. Put the pearl barley, raisins, walnuts, and wheat bran in it. Boil 375 milliliter water and pour this in the bowl. Blend together using a big spoon. Let rest for 12 hours.
Step 3, 24 hours after kneading the dough
Turn on the oven (250 degrees Celsius). Add the mix of pearl barley, raisins, walnuts, and wheat bran to the dough.
Rasp or grate (coarsely) a washed apple (don’t peel the apple!). Add it to the dough. Add also half a tablespoon of salt.
Knead the dough again. Use a kitchen machine if you have one or if you can borrow one. Use your hands if you don’t have a kitchen machine. It takes a little longer, but it is doable and a nice workout. Be sure to pour some flour over your hands and a little bit on the dough so that it does not stick to your hands.
Knead until the dough is well mixed. This time the final result is not a nice round ball (as after step 1), but a sticky mess. Put parchment paper in two bread loaf pans. Transfer the dough from the bowl to the two pans. Place the pans in the oven (lower part of the oven). Decrease the temperature to 200 degrees Celsius.
Take the bread out of the oven after 50 minutes. Let cool down a little while and then take the bread out of the pans. Carefully remove the parchment paper. Wrap the bread in a clean kitchen towel.
The shelf life of sourdough bread is longer than regular bread. As opposed to regular bread, sourdough bread matures and becomes tastier over time.
Being Dutch, I enjoy eating this bread with peanut butter or apple syrup. But I imagine it tastes excellent with goat cheese or something else too.
Merry Christmas and bon appétit!