Have you ever baked with Hard Red Wheat?  In this recipe I will be using a stone milled organic red wheat, that is local to me here in Southern Ontario, to make a sesame red wheat sourdough bread.  The flour is from 1847 Stone Milling, where they grow and mill a variety of wheats, including Red Fife, Rye, & the Red Wheat we are using today.  You can check out their variety of flours and wheat berries here. 

Using Stone Milled Flour

I’m always amazed at the complexity of flavor when baking with organic stone milled flour, and how my sourdough starter thrives in the environment these grains create. For this recipe I’ve added honey and sesame seeds, this addition really brings out the sweet and nutty flavor inherent in the flour. The scent of the sesame seeds toasting in the oven as this bread baked was almost too good to take.

New to Sourdough FYI

While baking this recipe I ran a bit of an experiment. I’m always trying to find ways for beginner bakers to experience the joy of baking with a sourdough starter without having to invest in all kinds of new kitchen equipment. When it comes to a solid digital scale, and kitchen thermometer, in my opinion they are must haves. But if you don’t have a Dutch oven, or bread baker, there are substitutes you can find in most basic kitchens. Now maybe I’m wrong but I think almost everyone has a standard roasting pan with a lid? The ones you can even pick up in the grocery store that are black with white flecks on them. They literally go for 10-20 dollars. A pan like this I baked my sourdough in for the first 5 years I made sourdough. Seriously!

Mind you, a solid Dutch oven is an invaluable tool. It distributes heat beautifully, and evenly, and serves so many uses in a kitchen. But, if you don’t already own a Dutch oven or bread baker, sourdough bread can be made in a roasting pan too, with just a little more care.

Note: On the second half of baking I absolutely recommend two cookie sheets under the pan to prevent burning, and possibly working 25 degrees less than you would if using a Dutch oven, or shortening baking time. I found my bread finished about 10 minutes faster with the roasting pan when using the same heat setting I use with my Dutch oven.

Do You Have a Sourdough Starter?

Like all the recipes featured on Bubbling Starter, this bread is made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter.

Sesame Red Wheat Sourdough Bread

Recipe by Rachel van Romondt

A Hard Red Wheat, sourdough bread, with a nutty sweet flavor from the addition of sesame seeds and honey.

Course: BreadCuisine: InternationalDifficulty: Intermediate

3.0 from 1 vote

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Servings

12

servings

Cooking time

40

minutes

Ingredients

• 500 g flour (400 g hard red wheat I use 1847 flour, and 100 g organic, unbleached white bread flour)

• 40 g honey

• 10 g salt

• 375 g water

• 75 g starter

Directions

• MIXING- Measure flour into a bowl, if you are pressed for time add salt here as well, if you are able to complete an autolyse and a few stretch and folds save the salt for later.
• Measure active starter into a large bowl, add 375 g warm water, stir to combine.
• Slowly pour in flour mixing with a dough whisk or if you don’t have one a fork will do. Mix until well combined. The dough will be fairly wet and a little lumpy, this will smooth out and strengthen with a few stretch and folds.
• If you have time and are after amazing, I highly recommend a 30-45 minute autolyse, followed by 3-4 stretch and folds. Adding the salt after the autolyse, in the initial stretch and fold.
• 6-12-hour bulk fermentation, ambient temperature plays a huge factor on time here, warmer temperatures will speed up fermentation. This can be good or bad, an over proofed dough is a common cause of a less than lofty loaf. I always use my fridge for overnight bulk ferment or final proof as needed.
• SHAPING- Place dough on lightly floured surface, be sure not to over flour as the dough needs tension to hold its shape. Loosely shape ball and let it rest for 30 minutes. Final shaping, when shaping gently pull ends to form a rectangle. Fold top down, bottom up, then ends in, flip over, and slowly work in circular motions with your bench scraper and base of your hand. Once enough tension is built lightly flour boule, sprinkle rice flour on proofing basket or towel lined bowl. Cold proof in fridge for overnight.
  
• 
  BAKING- The next morning preheat oven with Dutch oven inside to 500. Remove dough from fridge, flip onto parchment paper by placing parchment over bowl or basket, place your palm on top of the parchment flip the bowl, slowly place parchment and dough, on counter, lift basket. Now score the bread using your bread lame or very sharp knife you want to slice at least 1/2” deep. Remove Dutch oven, be careful it will be very hot. Using parchment as handles lift boule into ditch oven, smooth folds in paper, place in over and immediately lower temp to 450 bake for 20 minutes covered. Remove from oven, place Cookie sheet under Dutch oven, remove lid and drop temperature to 425 and continue to bake for 20-30 minutes. You will know it is done when digital thermometer reads 200 degrees when inserted.

Notes

• If you do not have a Dutch oven or bread baker and are using a covered roasting pan, you will need to place two cookie sheet under your roasting pan for the second half to prevent burning.  As well, the bread will likely bake quicker and be done in 35-40 minutes in total.
• If your pressed for time you can throw the salt in with the flour in the initial mix.  However, if you want the extra height to your bread and a nice ear to your crust it is worth letting your dough Autolyse for 45 minutes and add the salt in on your first stretch and fold.

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