Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, super retarded wholemeal sourdough. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Super retarded wholemeal sourdough is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Super retarded wholemeal sourdough is something which I have loved my whole life.

It is far more than just learning to make sourdough; it is about connecting to the fermentation process & baking to nourish. "Vanessa's work on sourdough and the gut microbiome is changing the way we think of food, health and baking." - Tim Spector, author of The Diet Myth & Spoon -Fed. All it takes to make it look really attractive is a couple of slashes after the proofing stage. Bear in mind that different brands of wholemeal/wholewheat flour will require different amounts of water when making this loaf.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook super retarded wholemeal sourdough using 5 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Super retarded wholemeal sourdough:

1. Make ready 75 g spelt flour
2. Prepare 325 g strong wholemeal flour
3. Prepare 200 g active sourdough starter
4. Get 10 g salt
5. Prepare 275 g water (straight from tap, not warm)

These sourdough rolls, packed with wholemeal flour and seeds and flavoured with a touch of honey, are dinnertime's BFF. You can also use the same seeded wholemeal dough to make two loaves (get the recipe here). You can also employ this technique to make rolls using the basic sourdough. One step on from my no-knead sourdough, the extra time spent kneading improves the crumb.

Instructions to make Super retarded wholemeal sourdough:

1. Mix all of the ingredients well
2. Leave to sit for 30 mins
3. Knead really well - until passes windowpane test and smooth/shiny.
4. Cover the bowl (must have space to rise)
5. Leave at room temperature for 2 hours
6. Place in the fridge to continue bulk fermentation for 24 hours
7. Remove from fridge and shape into desired shape, using a minimal ammount of flour
8. Leave to prove for another 3 hours at room temperature until well risen
9. Preheat oven to max for 30 mins
10. Slash the dough and place in the oven on your baking surface of choice
11. Immediately turn oven down to 200C (fan)
12. If using a tin, bake for 20 mins in tin, then bash out and place directly on oven shelf for a further 20

After making no-knead bread for a while (see Tom's Overnight, No-knead Sourdough), I was persuaded to give kneading a go to see what difference it. Not all of us are so lucky to have a sourdough starter passed down to us from our bread-baking forefathers and foremothers. Before you get started, let's talk about wild yeast, which is the key to a sourdough starter. Before we had active-dry yeast or instant yeast, we had wild yeast. Multigrain, whole-grain, sourdough, wholemeal, rye and low GI breads are considered to be the healthier bread options - but do you know which one is, in fact, the Any type of bread that is made through fermentation using yeast and lactobacilli (naturally occurring bacteria) is a sourdough bread.

So that is going to wrap it up for this exceptional food super retarded wholemeal sourdough recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!