Basic Sourdough Loaf

The sourdough bread method is the traditional way to bake bread which our ancestors did for thousands of years, basically since the cultivation of grain, which dates back to Cain in the Bible (see Genesis 4:2).

The sourdough starter has become known exclusively for use with round, crusty, tangy, sourdough loaves, and perhaps to some, sourdough biscuits. But if you examine the usage of sourdough starter in history, you'll find that the starter would better be known as liquid yeast (referred to simply as "yeast" before baker's yeast was isolated and packaged) and can be used in just about any kind of bread recipe with very little, or no sour taste.

From my research on traditional foods and the nutritional wisdom of our ancestors, I have determined that the sourdough bread method is the most nutritious way to consume bread. You can read more about the science behind that in my post where I began my series on sourdough bread;  Getting Started with Your Starter. Here you'll also find the recipe for the sourdough starter along with instructions on the its care.

But as the practical and frugal modern day cook, the main reason I've chosen the sourdough bread method is because it's doable. It's affordable, does not need lots of unusual and expensive flours, and involves very little time. My basic loaf doesn't even require any kneading!

Most of what I have learned about sourdough bread came from The Vintage Remedies Guide to Bread, which I outlined in my book review here. I highly recommend purchasing and reading this book if you are interested in beginning the sourdough bread method.

A few notes about my sourdough bread method:

1. This is my personal recipe that I've created from my research and trial and error. In general I don't have a problem with folks copying my recipes to their blogs. But in this case please link back to my blog for the actual recipe.

2. You will notice I have some white flour in the bread. Historically people actually ate white flour (they sifted it through sheets), even as far back as biblical times. (According to Jesse Hawkins of The Vintage Remedies Guide to Bread). Because of this I have chosen to use some white flour in my recipe. If our ancestors did not always eat whole grains, then I don't feel like I have to consume whole grains exclusively. Also, considering the high cost of whole grain flours, this is a way to save money. Feel free to experiment with this recipe by adding more whole grains, or all whole grain flour. However, the reason I have not included an option for a completely whole grain loaf is because I have experimented with this and the recipe needs to be altered in order for it to turn out right.  I am successful with this I will post the recipe here on the blog. If you follow the recipe exactly your bread should turn out. If you are looking for a 100% whole grain sourdough loaf, you might try a different recipe. (If you grind your own wheat and use soft  winter wheat, a 100% whole grain loaf should probably turn out from what I know of that kind of wheat.)

3. I use oats in the recipe. These are important for a lower gluten content a oats are naturally gluten-free, though they are sometimes contaminated during processing. Historically wheat had a lower gluten content than the varieties we consume today contain, so adding a gluten-free grain to your recipe will yield a loaf that is more comparable to the traditional bread our great-grandparents consumed. You could also use barley, but oats are considerably cheaper and easier to find, especially if you purchase them from Aldi.

4. Honey, maple syrup, or sucanat are good in this recipe, but I personally always use white sugar and this is why; I don't feel this tiny amount of refined sugar is any kind of compromise considering the quantity of other ingredients. I would rather use my expensive raw honey and grade B maple syrup for a healthy dessert recipe.

5. With proper care of your starter, your bread should not have much of a sour taste. This is a normal bread loaf and not meant to be like San Franscisco-ish sourdough bread.

Basic Sourdough Loaf

1 1/3 cup purified or distilled water (chlorine will inhibit the action of the yeast and good bacteria)
2/3 cup starter
2 Tablespoons real maple syrup, or honey, sucanat (whole cane sugar), or regular sugar
2 Tablespoons extra virgin olive oil or melted coconut oil
1 1/4 teaspoon salt
1 cup quick oats (I use quick cooking since the pieces are smaller)
1 cup whole wheat flour
2 cups unbleached all-purpose flour

About 1 tablespoon thick natural fat such as butter or palm shortening to grease the pan.

In a large glass or ceramic bowl (or high quality plastic), whisk together the first 7 ingredients. Stir in white flour with a wooden spoon until evenly incorporated. For a finer crumb, you can need the bread at this point as you would normal bread. A friend of mine modified my recipe to include kneading and she likes it better this way.

Wet a dish towel and cover the bowl with the cloth. Set on the counter overnight or up to 12 hours (might be able to go longer - haven't tried it yet). Check the dish towel in the morning to see if you need to rewet it. (If it is not wet the dough will get crusty and dry out).

When ready to put your loaf in a pan, very liberally grease a standard 9x5 bread pan, or a small casserole dish with high sides. I used palm shortening for the grease. It should be very thick or else the bread will stick really bad.

On a very clean counter, splash some water. Wet your hands. Reach into the bowl and mash the risen dough into a ball. The water will help your hands to not stick. Place the dough on the counter and mash into a large circle. 

Wet hands as needed to prevent them from sticking to the bread. (I rinse my hands off about 4 times during the whole process to keep them from sticking). Fold the dough in on itself like an envelope. Check the counter; make sure it is still good and wet. Mash the dough into a circle again (you will notice it is getting tighter). Fold it up like an envelope again. (Some sourdough recipes suggest folding it more than 2 times, but when I did it 3 times the dough sort of "broke" and got mushy and didn't bake right...strange.)

Place your lump of dough into the bread pan. You might need to stretch it out a bit with your hands to make it fit better. Cover with a wet dish towel. Let rise until the top of the dough is rounding over the top of the pan. This took my yeast only 4 1/2 hours, but my kitchen is warm. It could take up to 8 hours depending on your local yeast and the temperature and humidity of your house.

Just set in the pan and ready to bake.

Do not let it over rise or it will start falling over the edge of the pan. This loaf was perfect. I found that if I let it rise too long on the counter it would not rise well in the oven while baking and the texture was not right.

Heat the oven to 400 degrees. Bake for 10 minutes, then reduce heat to 350 and bake for another 35-40 minutes, or until the bread is golden brown. The bread should have risen very tall while in the oven.  Remove from the pan and cool on a wire rack. Cool for 5-10 minutes before slicing (if you can wait that long!)

{This post is linked up at Sunday School, Homemade Mondays, Traditional Tuesdays, Teach Me Tuesdays, Whole Foods Wednesdays, Tasty Traditions and Fabulously Frugal Thursday.}

Let me know if you have any questions or need help getting started with the sourdough method!

Strawberry Almond Baked Oatmeal {A Soaked Oat Recipe}

I can just see it now, spread across the tabloids of Real-Food-Topia,

 “Plain Jane Baked Oatmeal gets glamorous new makeover!”

“Was plastic surgery involved?”

Baked Oatmeal’s fans are tweeting like crazy with phrases like “too good to be true,” 

and “party in my mouth” being thrown around. This makeover won’t soon be forgotten.

 Humble baked oatmeal is barely recognizable with the addition of delicate almonds and fresh strawberry puree. Splash on some heavy cream and the usual weekday breakfast fodder is 

now dressed up for a decadent weekend brunch. 

I'm excited to be contributing my first post over at Whole Lifestyle Nutrition! Please head on over to WLN for the complete recipe by clicking the link below.

Strawberry Almond Baked Oatmeal {A Soaked Oat Recipe}

{This recipe is linked up at Fat Tuesday, Whole Foods Wednesday, Wheat-Free Wednesday, Simple Lives Thursday, and Gluten-Free Friday.}

Basic Baked Oatmeal {A Soaked Oat Recipe}

{Click here for my quick Basic Baked Oatmeal recipe that does not require soaking the oats.}

Baked oatmeal is one of my favorite breakfast foods. I detailed my introduction to this amazing breakfast in my first baked oatmeal post which was Blueberry Banana Baked Oatmeal. There are many recipes I have tried or created but the original version is a family favorite.

One of the great things about baked oatmeal is that in addition to being healthy it is extremely economical. This recipe costs less than a dollar even using the very healthy ingredients of coconut oil and a natural sweetener like maple syrup. Nutritious baked oatmeal can be the healthy family's substitute for sugary boxed cereal, and adults and kids alike can enjoy selecting their own toppings. I have created several ways to make this basic recipe so no matter what ingredients you have or whether or not you remembered to soak the oats,  basic baked oatmeal can be an option for your breakfast. 

This recipe can be doubled and baked in a 9x13 inch pan for a crowd,  cut in half for those looking for a baked oatmeal recipe for one or two.

Note: Soaking the oats helps eliminate some of the nutrient blockers known as phytates. This is an easy way to increase the nutrient content of your breakfast at no additional cost.

Soaked Baked Oatmeal

1 1/4 cup yogurt
2 cups old fashioned or quick cooking oats

1/3 cup melted coconut oil or butter
2 eggs
1/4 to 1/3 cup natural sweetener such as maple syrup, honey, sucanat (whole cane sugar), white sugar or brown sugar
1/2 teaspoon vanilla, optional
1/2 teaspoon salt
1/2 teaspoon baking soda

Mix together the yogurt and oats in a container with a lid and set in a warm place or on the counter for 12-24 hours.

Preheat the oven to 350 degrees.

In a mixing bowl combine the soaked oats and the remainder of the ingrediants. It mixes best with a hand mixer, but a sturdy wooden spoon also works. 

Using coconut oil or butter, lightly grease a 8x8, 9x9, or 9-inch round pan. Poor the batter into the pan. 

Bake for about 30 minutes or until the edges start to brown. 

Serve with milk, plain yogurt with a drizzle of real maple syrup or honey, chopped fresh fruit, dried fruit or nuts.

Preparation time: 10 minutes plus 12-24 hours to soak the oats. Bake time: 30 minutes. Servings: 4-6.

{This recipe is linked up at Fat Tuesday, Whole Foods Wednesday, Wheat-Free Wednesday, Simple Lives Thursday, and Gluten-Free Friday.}

Soaked Whole Wheat Tortillas

This recipe is for those looking for a Nourishing Traditions approved soaked whole grain tortilla recipe.

Many grains, beans, nuts, and seeds contain nutrient blockers called phytates that need to be removed through soaking in an acid medium before cooking so our bodies can get the most nutrition from them. (See my post here on phytic acid.)

As far as homemade tortillas go, these are fairly uncomplicated. They are much more rustic than your classic white flour tortillas, but the flavor is good and they hold up pretty well with heavy fillings.

Creamy white bean and avocado wraps with soaked whole wheat tortillas.

Soaked Whole Wheat Tortillas
(This recipe is adapted from one I found at Passionate Homemakers.)

1 cup warm water

1 tablespoon acid medium such as lemon juice, whey or cider vinager

1/4 cup melted coconut oil or butter

3 cups whole wheat flour (The original recipe also suggested Kamut Flour. I would assume you could use spelt as well.)

1/4 teaspoon baking powder

1 teaspoon salt

In a medium sized mixing bowl, or a large bowl with plastic lid, combine the water, acid medium and melted coconut oil. Stir in the flour. (Mixture will be crumbly.) Cover tightly with plastic wrap or the lid. Let rest on the counter or in a warm place for 12 to 24 hours.

After soaking, sprinkle the baking powder and salt over the dough. Reach into the bowl and kneed to combine. Separate the dough into 8 to 10 balls and let rest for at least 10 minutes. (This step can be done several hours in advance as long as the balls are in an air-tight container so they don't dry out.)

On a clean, unfloured counter using a rolling pin or large glass, roll the dough out into 6-inch to 10-inch tortillas. (For the creamy white bean and avocado wraps in the photo above I made ten 6-inch tortillas. I have also made eight 10-inch tortillas for tacos which were thinner but still held the fillings fairly well.) 

The dough should stick nicely to the counter making it easier to roll out, and peal of easily when it is your desired size. (It's really hard to get these perfectly round, so just embrace the rustic-ness of an oblong shape!) If you are having a problem with your dough sticking too much, you can use a little whole wheat flour on the counter, but don't use too much or else the tortillas will be dry and hard.

Preheat an ungreased medium or large skillet on medium heat for 2 minutes. Place one tortilla on the skillet and bake until it starts to form large blisters, about 2 1/2 minutes for the thicker 6-inch tortillas. Timing it helps you to get them right each time. It is easy to forget how long they've been on there and then they burn. Flip over and bake the other side for another 2 1/2 minutes. Repeat with remaining tortillas.

Note: The original recipe did not have you cook the tortillas for nearly as long. She suggests 20-30 seconds per side. The times I have made the 10-inch tortillas they were thinner so I only had to cook them for about a minute on each side. My guiding principle is to cook them until there are no more dark patches of uncooked dough as the tortillas lighten when they are cooked all the way.

Store covered in plastic wrap or in an air-tight container until serving. These keep well in the fridge for up to 3 weeks.

Preparation time: 30-40 minutes plus 12-14 hours for soaking. 

Cook time: 30-50 minutes: Yield: 8-10 tortillas