My kids wanted a pet. A dog or a cat. I said no. Then they asked for anything else: rabbit, guinea pig, fish. No, no, no. Then I brought a pet home. Sour dough. They were disappointed, to say the least. But sour dough was just as much as I could handle in terms of taking care of. Make bread once per week or if not feed it every few days. Then we went on long holidays, and it died… Well, I knew we should not get a pet!
So when came the times of #stay home and we only go out shopping every 2 weeks and I am paranoid not to eat anything touched by another human being (at least recently), fresh bread is out of question. Seems many people had the same idea, because our supermarket has been our of yeast for a while. We still have some, but really sour dough bread is even better. I will save the yeast for pizza.
So here it is, super simple recipe. 4 ingredients (including water!) and patience, patience, patience – especially if you don’t have friends who can spare some sour dough starter. But if you every want to start making sour dough bread, now is the time!
I made the bread with rye flour, I like it best like this. But it works just as well with normal wheat flour. Scroll down for a recipe for sour dough starter.
Sour dough bread
Appetisers, Breakfast, Sides, Vegan
500g flour (rye, wheat…)
1 – 1,5 tea spoon salt
a few table spoons of seeds too (sunflower, flaxseeds…) – optional
sour dough starter
1 spoon olive oil
Place 500g flour in a big bowl, add 1 – 1,5 tea spoon salt
You can add a few table spoons of seeds too (sunflower, flaxseeds…)
Mix well (with a spoon).
Add the sour dough and around 350ml water.
Mix with a large spoon or spatula.
Add round 200ml water.
The dough will have consistency of mud. That’s ok.
Mix it well until you see no dry flour. You can add more water if necessary.
Put away some sour dough for next time.
Place the bread dough in a baking tray lined with baking paper (or a silicon one – then no paper is necessary).
Let it rest in warm place for around 12 hours (can be longer, in that case the time above 12 hours should be in the fridge).
Heat the oven to 180 degrees C.
Place the bread in the oven for around 40 minutes.
Take out the bread from the oven and from the baking tray. Brush the bread with olive oil on all sides.
Put back in the oven (on a grill) for another 10 minutes.
Take out and let it rest on a grill until chilled.