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Nut and Seed Sourdough

nut and see sourdough

My 11 Grain Sourdough is still my daily bread. I make a small loaf a couple of times a week.  It tastes wonderful, and it’s super healthy with lots of low GI complex whole grains.  But most weeks I do something else as well just for variety.  Sourdough Pita and Seedy Sourdough Crispbread are very regular, Sourdough Naan Bread fairly common.  And this latest one has been a regular regular lately, and will likely stay regular till the macadamia season is over.   Macas, besides tasting wonderful, are really good for heart health,   – there’s some very good science that just a handful of nuts a day makes a huge difference. But mostly, it’s just because it’s so decadently delicious!

The Recipe:

The recipe makes a small loaf, which is all I usually make at once.  You only need very thin slices – it’s so rich – so it goes a long way.

First the starter, taken out of the fridge before I go to bed and fed with a mug of baker’s flour mixed with a mug of water.  A cup and a half of it put back in a container with a loosely fitting lid in the fridge.  The rest (about a cup and a half full) left in a bowl covered with a tea towel on the bench overnight.

In the morning I add a couple of handfuls of roughly chopped macadamia kernels, and a handful each of whole pepitas, sunflower seeds, black sesame seeds, and crushed linseeds, and a couple of spoonfuls of poppy seeds.

Stir this lot in, along with a teaspoon of sea salt, and enough unbleached baker’s flour (high gluten flour) to make a smooth dough.

Put a slurp of oil in a bowl, roll the dough round in it, then leave to sit on the kitchen bench, covered with a cloth, for the day.  I can get macadamia oil in bulk from my local wholefoods store, so that’s the oil I use for this.

By the afternoon, the dough has doubled in size. I lightly flour the bench top and give it a very quick knead, put it into an oiled bread tin, and slash the top.

About an hour and a half to two hours later in this warm weather it is ready to bake.  It goes in a cold oven set to medium hot, and takes around an hour to bake so it sounds hollow when knocked and has a nice brown crust on top.

It’s good fresh or toasted, with sweet or savory topping – but I have to say my favourite is toasted till the macas have just a bit of colour, and spread with local honey.

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{ 3 comments… add one }
  • Jude wright September 7, 2013, 7:42 am

    That sounds so good! I will have to give it a go.

  • Jennifer Taylor August 30, 2014, 3:40 pm

    HI – have been trying out a sourdough starter which has basically of a “thick pancake batter” consistency (made with rye and bakers flour and water and fed every morning with water and bakers flour), that I found on line – what is your sourdough starter recipe? I had a couple of goes at your 11 grain bread, but it didn’t rise very well and was very stodgy and sourish- I allow the dough to rise, then make the loaf and let that rise – am I not leaving the bread to rise for long enough? and what would be the ratio of grain to dry ingredients?

  • Linda August 30, 2014, 4:21 pm

    Hi Jennifer, my best guess would be that your starter isn’t active enough. It may be that I have been really lucky with my starter. I feed mine about 3 times a week with a mixture of 50-50 (by volume) baker’s flour and water. I leave the fed starter on the benchtop for about 8 hours, by which time it is bubbly, like the image on the Everyday Sourdough post – http://witcheskitchen.com.au/everyday-sourdough/. It is also quite gloopy at this stage – it gloops rather than pours if that makes sense. I then add my grains and flour and a bit of salt, enough to make a smooth dough ball. The quantity will vary depending on the wetness of the grains and whether I have really absorbent ingredients like oat bran. I just knead it for a few minutes till it isn’t sticky. Then I oil the dough ball and leave it covered in a warmish spot for another 8 hours or so. It’s fairly forgiving at this stage. Then I knock it down, which just means a quick knead and shape the loaf, put it in a tin, sprinkle with sesame seeds, and leave for its final rise which only takes about 1 1/2 to 2 hours. If I leave it too long at this stage it deflates again.

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