English Wheat Sourdough Bread

This is a recipe for making English Wheat Sourdough Bread, a testament to the rich culinary traditions of England. Through the use of simple, high-quality ingredients, this bread celebrates the flavors and textures that have been cherished for generations. The combination of whole wheat flour, wheat sourdough starter, and fresh yeast creates a loaf with a rustic character and a tangy undertone. The addition of olive oil and a touch of raw sugar adds depth and complexity to the bread’s taste profile. As the dough rises, it develops a light and airy structure, resulting in a loaf with a beautiful crumb. The bread is then baked to perfection, creating a golden crust that envelops the fragrant and flavorful interior. With a brush of melted butter, the bread takes on an irresistible shine. Whether enjoyed on its own, toasted, or used as a base for sandwiches, this English Wheat Sourdough Bread embodies the essence of English culinary traditions. Let’s embark on this delightful baking journey and savor the taste of a truly remarkable bread.

Makes 1 loaf

INGREDIENTS:

WHEAT SOURDOUGH STARTER:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

WHEAT SOURDOUGH BREAD:

• ¾ oz (20 g) fresh yeast
• 1¼ cup (300 ml) water, room temperature
• 5½ cups (650 g) whole wheat flour
• 5 oz (150 g) wheat sourdough starter
• 1 tbsp (15 g) salt
• 1 tbsp raw sugar
• ¼ cup (50 ml) olive oil
• melted butter for brushing

INSTRUCTIONS:

WHEAT SOURDOUGH STARTER:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a
   part of it to dry.

WHEAT SOURDOUGH BREAD:

1. In a small bowl, dissolve ¾ oz (20 g) of fresh yeast in a little bit of room temperature water.
2. In a mixing bowl, combine the dissolved yeast, 1¼ cups (300 ml) of room temperature water, 5½ cups (650 g) of whole wheat flour, 5 oz (150 g) of wheat sourdough starter, 1 tbsp (15 g) of salt, 1 tbsp of raw sugar, and ¼ cup (50 ml) of olive oil.
3. Mix all the ingredients thoroughly and knead well. If the dough feels dry, you can gradually add a little more water until the desired consistency is achieved. The amount of water may vary depending on the flour’s responsiveness.
4. Form the kneaded dough into a loaf shape and place it in a greased bowl. Cover the bowl and let the dough rise until it doubles in volume, which should take about 45–60 minutes.
5. Preheat the oven to 450°F (230°C).
6. Brush a little melted butter on top of the risen bread.
7. Place the bread in the preheated oven and sprinkle a cup of water on the bottom of the oven to create steam.
8. Reduce the oven temperature to 400°F (200°C).
9. Bake the bread for approximately 30 minutes or until it develops a golden-brown crust.

Once baked, remove the bread from the oven and let it cool slightly before slicing. This English Wheat Sourdough Bread showcases the rich culinary traditions of England and is a testament to the quality and flavor of simple, wholesome ingredients. Whether enjoyed fresh with a slather of butter or used for sandwiches and toasts, this bread is sure to delight with its hearty texture and delicious taste.