Sourdough Wholewheat, Rye & Spices loaf

A lovely and subtle mixture of Anise, Caraway and Cardamom spice blend, mixed with Wholewheat, Rye and white flours, make for a lovely sandwich bread with a twist. Perfect for breakfast toasts, unique in flavours. Adding sourdough give the bread depth of flavours and character. Unlike the typical sourdough bread which takes hours of fermentation, this one is rather quick with the addition of active dry yeast.

Yield one large loaf

1.5 Teaspoon Active dry yeast
198 Gr. Lukewarm Milk
227 Gr. Sourdough starter – Active
28 Gr. Dark Brown sugar
1 Teaspoon Salt
1 Teaspoon Caraway Seeds
1/2 Teaspoon Anise seeds
1/4 Teaspoon Cardamom
53 Gr. Rye flour
57 Gr. Whole Wheat flour
220 Gr. All-purpose flour

In a bowl of a stand mixer, stir in the dry yeast with the milk and brown sugar. Mix the ingredients and let the yeast
activate. Once you know the yeast is active, add the sourdough starter and blend it in, until it dissolves in the liquid.
Add the anise, caraway and cardamom seeds and mix well. Add the rye flour and mix to incorporate. Add the wholewheat flour and mix to incorporate as well. Finally, add the salt and stir in the all purpose flour, which you should add one cup at a time.
Knead for a good 8 minutes at medium speed. The dough should be smooth, elastic and a little tacky, but not so sticky that is coats your fingers.
Place the dough in a oiled bowl, cover and let it rise until doubled in volume, about 1.5 – 2 hours.
Deflate the dough and shape in a cylinder and place it in a buttered bread pan. Let it rest for an hour, covered with a cling film.
Preheat your oven at 180 Degrees Celsius and bake for 25 minutes.
If you have a thermometer it should register 93-95 Degrees Celsius and the bottom should be firm. When you tap on the bread, it should sound hollow.

Let it cool at room temperature for 30 minutes and cut in thin slices… delicious with Smoked Salmon and a little Crème Fraîche.

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