Hey food lovers!
Today I would like to show you our recipe for Sourdough bread and yeast bread.
During our travels, we volunteered in many households where bread making was part of the daily activities.
We were having very good masters that teach us the principles and left us make our own experiences.
In the Promised Land we love to have a cozy day inside the house preparing the dough in the morning, leave it rise while the stove is heating up, connecting with the smells and the experience of such art, the bread making.
When I started baking bread some years ago, I was following recipies to help with the amount of ingredients.
With the time, I learn to follow my feeling,a warm place for the dough to grow and for sure add some heart and love.
Once the stove is going, we bake 2-3 breads for having enough for the hole week or sometimes friends want to buy.
- Yeast bread ingredients:
600-800g whole grain flour
big spoon hemp seeds
small spoon black sesame seeds
small spoon brown sugar
pinch of salt
1/2 package of dry or fresh yeast
warm water
Mix the flour and seeds in a large bowl, make a volcano in the middle where you place the yeast and sugar.
Sugar will activate the yeast faster.
You could also omit the sugar from the recipe.
Slowly I start to add warm water and kneadding the dough for some minutes.
Sometimes I like to add a spoon of olive oil.
Once I have the desired consistence, (neither too dry, nor too sticky) I cover with a cloth and place it in a warm place for around 1 hour.
Sourdough bread ingredients:
300-500g wholegrain flour
big spoon pumpkin seeds
small spoon hemp seeds
small spoon baking sodaSourdough Mother
2 spoons rye flour
water
I start the sourdough mother mixing the flour and water in a glass jar and place it in a warm place cover for a couple of days.
Here the consistence looks creamy, (not so liquid or the water acumulates on top) and after 2 days the process of fermentation is shown with bubbles inside.
Mix the flour with the seeds in a bowl, making again the volcano in the middle to add one big spoon of the sourdough mother and the baking soda.
The more of the starter you put, the faster it grows but you also want to keep a bit to add flour again and have sourdough mother for the next bread making.
I add warm water and knead for some minutes until the desired consistence.
I cover with a cloth, place in a warm spot and leave it rise for about 5 hours or more.
In the sourdough bread, the proccess of fermentation is slower than in the yeast bread so it needs more time to grow.
On the other hand, the longer it is raising, the more sour it gets, so try your own taste here.
With the wood stove going for some hours, the oven is at 200 ºC .
I place the yeast dough in 2 bread forms, that I previouly coated in oil and sprinkle some water over the top before they go in the oven.
After 20 minutes, I turn sides, sprinkle a bit more water and after 20-30 minutes more it is ready!
All the house smells amazing.
Very crunchy!
Final yeast bread 1kg
After 5 hours aproximately, I place the sourdough in the bread form,sprinkle water over it, half time do the turning and after around 50 minutes, the bread is ready.
Final sourdough bread 1,2kg
There is nothing like homemade bread in the wood stove, you can taste it in the crust....
All the pictures are made by The Promised Land unless mentioned.
Hope you enjoyed the recipe and I encourage you to bake many breads!
Thank you for reading.
Soon coming more in the Promised Land....🌳🌼🍃🕉️
Sat nam
Your loaves look delicious! I can imagine the aroma filling the kitchen and the taste must be out of this world. Bread baking truly is an art!
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Thank you🌻😍
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Thank you!
Hope you can try soon🌈🌞😍
El pan artesanal me encanta, se ve muy rico el suyo gracias por compartir.
Me alegro que te guste🌞😍
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