Sourdough Health Bread | Active Starter Recipe

This recipe for a sourdough health bread makes a great sandwich bread and toasts up really well. It is easy to make after feeding the starter.

My friend Kim is new to the sourdough world. She attended a course and was given a cup of sourdough. The recipe base she uses is nothing like what I am used to. I have a jar of sourdough in my fridge and each week I take out half a cup and feed it with a quarter cup of bread flour and water. This is the method Celia taught me when she sent me my starter. Kim’s method is to take the cup of sourdough, feed it and then remove a cup before making her bread. This works quite well if you don’t want any leftovers. I always have some fed sourdough left over – I bake a cake and a loaf of bread each weekend and some weekends I make rolls. Kim was not happy with the results she was getting from her bread and so she sent me the recipe. I made it exactly as she would the first time around and I must say that the result was not perfect. Three attempts later and we have a great loaf of bread that will last us the week for workday lunches.

What nuts and seeds do you like in your health loaf?

Sourdough Health Bread

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Sourdough Health Bread

Recipe Category: Bread
All Rights Reserved: Adapted from a recipe given to me by Kim

Ingredients

To feed your starter

  • 100 g sourdough
  • 300 g white bread flour
  • 500 mls water

For the health bread

  • Remove 100g of the fed starter – you can use this for your next loaf
  • 10 g olive oil
  • 20 g honey
  • 3 g salt
  • 320 g wholemeal bread flour
  • 5 g caraway seeds
  • 20 g sunflower seeds

Method

To feed your starter

  • Mix in a large bowl and cover with cling film
  • Leave to stand overnight

For the health bread

  • Spray a bread tin using spray and cook (or something similar)
  • Add the olive oil, honey, salt, flour and seeds to the fed starter
  • Mix together until all the ingredients are incorporated
  • Place the dough into the bread tin
  • Oil your fingers slightly and flatten the dough as much as possible
  • Cover the tin with some lightly oiled cling film and leave to prove until the dough touches the cling film
  • Preheat the oven to 200°Celsius
  • Remove the cling film and spray the top of the loaf with water
  • Bake for 20 minutes and then reduce the heat to 180°Celsius and bake for another hour
  • Turn out and leave to cool on a wire rack before slicing

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