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Thursday, 5 October 2017

Baking A Wholegrain Goji Loaf Using A Sourdough Starter

I was nearing the end of my stay in Hondeklipbaai and knew I had to wrap things up. There was still time left before I had to go to bake another loaf, though. This time I wanted to add a lot of roughage and grains to the loaf, as well as some berries to give it more taste and make it a healthier alternative to the usual breads. When I was done, I gave the remaining sourdough starter to Hetta, the lady cleaning the house, who have been an enthralled observer ever since I started baking. If you've missed the blog on making your own sourdough starter, you can find it by clicking on the title here: Making a Sourdough Starter.

Add the dry ingredients to a large mixing bowl. 2 cups (500 ml) brown bread flour, 1 cup (250 ml) cake flour, 1 tablespoon (12,5 ml) sugar, and 2 teaspoons (10 ml) salt.
Optional: If you wish to speed up the raising process, you can add half a packet of Instant Dry Yeast to the dry ingredients.

Also add 1 cup (250 ml) oats, 1 brick of Weet-Bix and half a cup (125 ml) goji berries. (You can replace the berries with any kind you prefer or have handy in the house.

Crumble the Weet-Bix into the bowl.

Add the rest of the dry ingredients and mix well.

Add a cup (250 ml) sourdough starter, 1 egg and 60 g (60 ml) melted butter/margarine/oil. Keep some lukewarm water handy.

Mix the wet ingredients with the dry ones. The mixture will need some water.

Add little bits of water at a time until the dough is just wet enough to come together.

Lightly flour your working surface.

Knead the dough until it forms a pliable ball.

Return to the bowl.

Cover with plastic and allow to rise in a warm dry place until almost double in size.

The risen dough.

Prepare a baking tin with non-stick spray and lightly flour the bottom. Lightly flour your work surface once again as well.

Knock the dough back by kneading it again.

Place the dough in the baking dish.

Score the top of the dough.

Cover with plastic and allow to rise in a warm dry place.

The risen dough.

Bake in a preheated oven at 220°C for roughly an hour.

Turn out the bread and enjoy! In tomorrow's blog, I'll share a childhood favourite idea for this lovely loaf.

Marietjie Uys (Miekie) is a published author. You can buy my books here:
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