Malted sourdough loaf
Malted sourdough loaf is a type of bread made with sourdough starter and malted flour. The malted flour adds a slightly sweet and nutty flavor to the bread, as well as a rich brown color. The sourdough starter gives the bread a tangy flavor and helps it rise naturally. It's a delicious and flavorful bread that is great for sandwiches, toast, or just enjoying on its own.
Ingredients
- 3 cups bread flour
- 3/4 cup whole wheat flour
- 1/2 cup malted flour
- 1 1/4 cups active sourdough starter
- 1 1/3 cups lukewarm water
- 2 teaspoons salt
Instructions
- In a large mixing bowl, combine the bread flour, whole wheat flour, malted flour, and salt.
- Add the sourdough starter and lukewarm water to the flour mixture. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 10-15 minutes until smooth and elastic.
- Place the dough back in the bowl and cover with a damp towel. Let it rest at room temperature for 3-4 hours, folding the dough every hour.
- After the bulk fermentation, shape the dough into a loaf and place it in a floured proofing basket.
- Cover the loaf with a towel and let it proof at room temperature for 2-3 hours or until doubled in size.
- Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
- Once the oven is hot, carefully transfer the loaf into the preheated Dutch oven or onto the baking stone.
- Bake the loaf covered for 20 minutes, then uncover and bake for an additional 20-25 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the loaf from the oven and let it cool on a wire rack before slicing and enjoying!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 559kcal (28%)Carbohydrates: 115g (38%)Protein: 18g (36%)Fat: 3g (5%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1168mg (51%)Potassium: 221mg (6%)Fiber: 7g (29%)Sugar: 1g (1%)Vitamin A: 8IUVitamin C: 0.1mgCalcium: 30mg (3%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
