There is nothing like baked homemade fresh bread, and this Graham Wheat Rustic Bread Recipe uses a starter to help naturally leaven this delicious tasting homemade bread.
Servings: 2loaves
Prep Time: 1 dayday4 hourshours
Cook Time: 1 hourhour
Cooling Time: 30 minutesminutes
Ingredients
840gramsBob’s Red Mill Artisan Bread Flour
240gramsof Bob’s Red Mill Graham Flour
120gramsBob’s Red Mill Ivory Wheat Flour
930gramswater 90° to 92°
32gramssea salt
325gramssourdough starter (levain)
Instructions
Mix the flours and water together just until combined in a large container. Cover and let rest in a warm place for 25 minutes.
Sprinkle in the salt and add the starter and mix thoroughly by squeezing the ingredients together and folding it vigorously. Cover and let rest in a warm place for 20 minutes.
Fold the dough by stretching and folding over 6 to 8 times every 20 minutes for 60 minutes.
Cover and let rest in a warm place for 10 -16 hours or tripled in size.
Remove the dough from the container onto a floured surface and cut in half equally.
Form 2 long dough balls and place each into a floured bread loaf style basket. Cover with a towel and let proof in a warm place for 4 to 4 1/2 hours.
Press the dough and if it springs immediately back up then let it proof for another 45 minutes. The finger press mark should slowly rise and stay indented when it is done.
Place 2 oval Dutch oven pots into an oven and preheat to 500° and let sit for 30 minutes.
Remove the pots and place the dough carefully into each Dutch oven. Cover and bake for 30 minutes, then uncover and bake for another 25 to 30 minutes or until the outside of the bread is dark brown.
1Set on a cooling rack for 30 minutes.
1Slice and serve.
Notes
Ingredient Conversions:
840 (24.56 ounces) grams of Bob’s Red Mill Artisan Bread Flour (6 ¾ cups)
240 (4.92 ounces) grams of Bob’s Red Mill Graham Flour ( 1 ¾ cup + 2 tbsp)
120 (2.846 ounces) grams of Bob’s Red Mill Ivory Wheat Flour (scant 1 cup)
930 (28.44 ounces) grams of water 90° to 92° (7 1/4 cup + 3 tbsp)
32 (.9 ounces) grams sea salt
325 (8.8 ounces) grams starter (levain)
Chef Tips:
Remember to allow for 8-9 hours after feeding your sourdough starter (levain) before it is active enough to use.
If you're unsure if you are starter is ready to use, it should have almost doubled in size, have plenty of bubbles and will float to the top in a cup of room temperature water.
You can absolutely swap out the graham flour for kamut, whole wheat or spelt flour
Make sure to let your bread ferment overnight for at least 10 hours and up to 16 hours.