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Simple Rustic Sourdough Flatbread

Simple Rustic Sourdough Flatbread
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Hand-stretched and cooked in a cast iron for fabulous taste and texture. Shop Culturesforhealth.com for sourdough starters.
Simple Rustic Sourdough Flatbread
Votes: 0
Rating: 0
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Rate this recipe!
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Hand-stretched and cooked in a cast iron for fabulous taste and texture. Shop Culturesforhealth.com for sourdough starters.
Ingredients
  • 3 1/2 to 4 cups organic sprouted red wheat flour
  • 1 teaspoon salt
  • 1 cup sourdough starter
  • 1 tablespoons olive oil
  • Additional olive oil
Servings:
Units:
Instructions
  1. In a stand mixer with dough hook attached, mix 3 cups of flour with the salt.
  2. In a large measuring cup or small mixing bowl with a pouring spout, combine the sourdough starter, water, and 2 tablespoons olive oil.
  3. With the mixer running, slowly pour the starter mixture into the flour and salt mixture. Mix for about 1 minute or until a very wet dough forms.
  4. Slowly add additional flour, ¼ cup at a time, and allow to mix about 30 seconds after each addition. The dough should feel moist and almost sticky when ready.
  5. Oil a bowl with olive oil and place the dough in the bowl to rise for 8-12 hours.
  6. After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 16 equal pieces, and with oiled hands, form each piece into a ball. Let the dough balls rest for 1-2 hours.
  7. Heat a heavy cast iron over medium low heat. With oiled hands, gently press one ball of dough into a disk, then continue to turn and stretch the dough into a flat round.
  8. Place the dough round on the hot skillet and allow to cook on the first side for about 2 minutes, or until it no longer looks moist on top. Flip the bread over and cook an additional minute or so until spotted brown. Repeat with each dough ball.
  9. Place cooked flatbreads on a cooling rack and cover with a tea towel until all the flatbreads are finished. Enjoy!
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Portuguese Mountain Rye Bread

rye bread

Portuguese Mountain Rye Bread
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Adapted from book Home Baking, by Jeffrey Alford and Naomi Duguid This is my standard sandwich lunch bread. Dense and moist with an attractive cracked, domed top crust, this bread is beautiful! Makes two large loaves that keep well for a week or more
Portuguese Mountain Rye Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
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Adapted from book Home Baking, by Jeffrey Alford and Naomi Duguid This is my standard sandwich lunch bread. Dense and moist with an attractive cracked, domed top crust, this bread is beautiful! Makes two large loaves that keep well for a week or more
Ingredients
  • 1 cup sourdough starter
  • 5 cups water
  • 5 cups sprouted rye flour
  • 4-6 cups sprouted spelt or wheat flour
  • 1 tbsp sea salt
Servings:
Units:
Instructions
  1. 12–24 hours before you wish to bake, put the starter in a large bowl and stir in the water. Always stirring in the same direction, stir in the rye flour 1 C. at a time, then stir in 1 C. of the spelt or wheat flour.
  2. Cover with a towel and set aside for 12–24 hours, longer is better.
  3. When you are ready to continue, stir in the salt, then begin to stir in the spelt or wheat flour 1 C. at a time. Depending on where you live and how humid it is makes a difference in how much you need. The consistency of the dough is really what matters; don’t worry too much about how much flour you use.
  4. Stir in the flour until the dough just begins to come together into a very sticky ball. Turn out onto a very well floured board or just the counter top and gently knead until it comes together into a still slightly sticky ball.
  5. Unlike a typical wheat bread, you are now done kneading. Place the dough in a well oil bowl, cover with plastic and let rise for 3 hours; it will not quite double in size.
  6. Place a baking stone (if you have one) in the oven and pre-heat to 500.
  7. When the oven has heated, place about ¼ cup flour in an 8–9 inch bowl.
  8. Turn the dough out onto a lightly floured surface. Cut the dough in half (it will still be sticky).
  9. With lightly floured hands take one piece and transfer to the floured bowl.
  10. Hold the bowl with both hands and gently toss the dough around in the bowl for nearly a minute. This shapes it into a rough round.
  11. Invert the dough onto a peal (if using a stone) and put into the oven, or place on a floured baking sheet, repeat with the other piece of dough, and place in oven.
  12. After 15 minutes, lower the heat to 425 and continue to bake for another 30 minutes or so.
  13. When done the breads should sound hollow when tapped on the bottom.Transfer to a rack and let cool completely, or over night. Keep in a well sealed plastic bag, or freeze one for later.
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