How to bake hearty and healthy sourdough bread

All you need are a few hours and healthy ingredients before you can sink your teeth into your very own loaf of sourdough bread. Just follow this easy recipe.

When baking with dark flour, yeast alone won't do the trick; you will need to either buy a pre-made sourdough starter or make one yourself to use as a leavening agent. Making fresh sourdough starter is easier than you imagine. Just follow these simple steps.

• Give yourself a couple of days for all the necessary preparation. Good bread takes time, and when you bite into it, you'll see why it's worth the wait.
• Dissolve two to three grams (2/3 ounces) yeast in 500 millilitres (two cups) warm water and mix in about 300 grams (10 ounces) of wholegrain rye. The starter foams as it ferments and must remain covered and undisturbed for three days at room temperature.
• Mix together the other ingredients: Three hundred grams (10 ounces) wholegrain rye and 400-450 grams (14–16 ounces) wheat flour, 15 millilitres (one tablespoon) salt and five millilitres (one teaspoon) ground coriander or caraway.
• Stir together100 grams (3 1/2 ounces) sourdough starter, 40 grams (1 1/2 ounces) yeast and about 700 millilitres (24 ounces) water; knead with the flour mixture, and then let the dough rise for about two hours at room temperature.
• Add some tasty ground nuts. This will make the wholegrain bread not only tastier, but also a little lighter. The added health benefits from the nuts is another bonus.
• Knead your dough thoroughly once again after it has spent a night in the refrigerator. Shape it into loaves, and let it rise for one to two hours, giving it time to breathe.
• Bake for 20 minutes at 220°C (425°F), then reduce the temperature to 190°C (375°F) and bake for another 60 minutes.
• Thump the underside of the bread to see if it's done; it should sound muffled and hollow.
• Let sourdough bread cool down in the turned-off oven for best results.
• Sourdough breads taste better when they are a day or two old. Rye-mix breads keep for 8 to 10 days, pure rye breads even longer.

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