hey folks today i'm sharing a much requested video on how to make sourdough bread in this
case whole grain this is going to be 100 whole wheat sourdough bread in a bread machine or a
bread maker this is a little breville baker's oven bread machine that i got
you can see the paddle comes out there i bought this off facebook marketplace for
about i think it was about 35 40 dollars about a year ago now and i've used it quite a lot
and it's a great little machine it's a very basic one but it does have a separate dough setting
and a bake only setting which is very very handy for making sourdough in a bread maker
i've got the instruction book there but i've never used it to be honest with you you've
kind of got to go your own way with these things so i'll just talk you through this
recipe and how i do it i start off with 500 grams of whole wheat which i'm going to mill into flour
you can use store-bought whole wheat flour if that's all you have you can also make this
style of bread with other flours as well you could add small amounts of spelt
or a bit of rye in there whatever you like but generally i'm starting with whole wheat and this
type of recipe is designed for whole wheat flour because it's a very strong strong wheat
which is designed for bread making so just milling my wheat takes a few minutes in my Mockmill
if you're interested to learn more about Mockmill and where you can get them
i've got a page on my website dedicated to that i'll put a link to that below the video
doesn't take too long i have turned the volume down in the milling in this so
it is a bit louder in real life just in case you're wondering that's done
so i've got my 500 grams of flour there all lovely and fresh beautiful stuff this is Australian
organic whole wheat flour it's a hard white wheat which is about the only type i can get here
so now i get my bread pan out of the machine and make sure the kneading paddle is already in
and we start off with adding the water so i'm using 400 grams of water in this recipe which is
about 1.6 metric cups and that's 80 water of the total flower weight which is 500 grams of flour so
400 grams of water and then i put in my sourdough starter this recipe does not use any yeast at all
other than a sourdough starter i use about 100 grams of whole wheat sourdough starter but you
could use a rye starter use any starter that you have about half a cup 100 grams is all you need
also my starter is fed with equal weights of flour and water it's 100 hydration starter in
case you're wondering then to the liquid portion i add about 25 grams of honey which is about
one Australian metric tablespoon which holds 20 milliliters in volume
but if you're just doing it by weight go with 25 grams of honey that's what i used and then all of
the flour goes on top of that so basically all the wet ingredients go into the bottom and the
dry ingredients go on the top which is a bit of a standard bread machine method that they generally
show but we won't be putting any yeast on the top of our flour this is a pure sourdough recipe
the last thing that i do add on the top is the salt
if you wanted to you could pre-mix it into the flour but i just let the machine do all the mixing
so i'm using eight grams of salt which is about one and a third metric teaspoons
now i get my machine out i like to put everything into the bread pan
outside of the machine just so i don't get any flour or anything into the baking
chamber of the machine and to start off with this bread we're going to use the dough
cycle to knead the dough so put your bread pan into your machine and click it into place
and i just go through and select dough which is the final setting on this little
bread machine this is a pretty basic bread maker so if you've got a basic one as long as it's got
a separate bake cycle you could get away with it so just press dough setting and press start and it
starts off with this very slow little intermittent kneading and then after a minute or so a couple of
minutes i think it starts kneading faster but i just thought i'd show you what it looks like
i have been thinking about trying to do an auto leased version of a whole wheat sourdough bread
in a bread maker because i love the flavour of a whole wheat dough that has had that auto lease
added to it which is where the flour and the water are soaked without any starter or salt to begin
with to me the flavor of that whole wheat bread is so much more improved although this one's really
good with the honey the honey does really help this but i'm going to try that maybe in a future
video or in a blog post but while this is kneading away normally i would have the lid down but i've
left the lid open to show you what i'm doing i'm just feeding my starter there in the background um
and there you go there's the the kneading going up to full speed
so this dough cycle it kneads this dough for half an hour which seems like a very very long
time and it is a long time but if you've got a strong hard white wheat the type of wheat that is
grown you know chosen a selected variety for bread to make bread flour or bread wheat
then hard white wheat varieties will stand up to this amount of kneading quite well
and even though it looks very vigorous you see how the dough kind of sticks to the side
of the pan and then the paddle just goes around at the bottom it's actually a relatively gentle
kneading the whole dough isn't being needed all the time it's just a little bit by little bit
you can see the steam forming on the top of the window there too i've brought this forward this is
at the end of the the dough cycle or getting close to the end you can see the dough is a lot smoother
it's looking really good the steam on the top these machines they add some heat
to this dough as it's kneading so once the dough has finished being needed i turned the machine
off to prevent it getting even hotter through the rest of the dough cycle but i just wanted
to show you the gluten development there it well and truly passes the window pane test
uh it's a really lovely well-developed whole wheat bread dough so i just shut the lid there
but turn the machine off because if you leave this dough setting like the dough cycle goes
for an hour and a half but it does punch down and and it keeps a bit of heat going
into the dough so i just turn it off and it's really just the kneading that we're looking for
and then it's just a matter of leaving the dough to ferment for a few hours depending
on the weather and your dough temperature it might take anywhere between three and six hours
once your dough has fermented in the pan and it's risen up like this one has
there are a couple of things you can do i take it out of the pan and give it a bit of a shape
and i take the paddle out before i rise it and bake it again but if you want to you
can just bake it straight away just let it rise up in the pan after all that kneading
so you know give it a few hours or as long as it takes and just press bake and and just
bake the dough just as it is but personally i like to add in this extra step of taking it out
of the pan taking the paddle out which creates less of a hole in the bottom of your bread and
i don't bother cleaning the pan out or anything i just try and get as much dough out as i can
i do spray the bottom of the pan or put a little bit of pan release
goopy mixture i'll put a link for that my recipe for that below but i'm using the can spray today
put a little bit of something or a bit of butter in the bottom just so that the bread comes out
more easily at the end and you don't get it stuck to that little paddle holder thing at the bottom
and then i just give it a bit of a light shaping and rise it again before i bake it but like i said
if you really want to use the bread machine for all of its convenience you could probably skip
this shaping and final rising if you wanted to i think i have done it that way and i think
it turned out okay it's just up to you and you know what sort of aesthetics you want i tend to
want to go for a bit more of a nicer shaped bread for the bread machine even though my shaping is
fairly rough it's not brilliant but there is the the shaped dough all i do now is put that
back into the machine which is still turned off and just let it rise up again before we bake it
so really we're just selecting parts of the machine's abilities that it can do
and and making it kind of we're just using it for what we wanted to do to fit in with sourdough
so this final proof it was quite a cold a cold day at my place that day it took about two hours and
it doesn't look that much bigger than it was but i'm going to show you a comparison just in a sec
there you go so you can see the before one on the left and the ready to bake photo on the right the
one on the left it's about the same height but it's not filled out the pan so look out for your
dough to have really filled out the pan and raised up a little bit but it's not going to be a real
dramatic rise for that final proof just bring it to a point where it feels a bit puffy and it looks
like it's puffed up and it's filled out the pan nicely that's all you're looking for if you let
it go too much higher it'll overproof and you'll get big bubbles up the top and really dense bread
at the bottom which you don't want so once it's ready to bake just select bake the bake setting
on your machine hopefully you've got a bake only setting and press start this machine bakes
on the bake only setting for one hour but for me that's not quite enough so what i do is i let it
run for the hour and then after that hour i can't adjust it on this machine it's a pretty basic one
i turn it off and then turn it back on again start the baking just for another 15 minutes or so
just set your own timer and then when that time's up
just turn it off and take it out so i'm kind of manually increasing the baking time there make
sure you turn off the machine and unplug it before you take the bread out and always use oven mitts
because this will be very very hot and there's the final bread
the honey in this really does help with the flavor it's just a gorgeous honey wheat whole
wheat sourdough bread it's got a it's very pale on the top which i'm not really used to i like my
my lives really well cooked if you've seen any of my other whole grain sourdough videos
you'll know that i like a good brown crust on my bread but it's cooked and that's the main thing
there's no gumminess or stickiness inside i got a little bit of a bursting crack on the top it's
well cooked and you can see just a nice little neat hole on the bottom rather than that big
hole you know from where the paddle is if you leave the paddle in
and there we have it lovely whole wheat sourdough bread made in a bread machine
i'm pretty happy with this i really want to keep playing with this machine because i think
honestly the options are endless for what you could do with it i'd like to try a
spelt loaf and a few other different things and like i said before try that auto lease
technique as well mixing the flour on the water first and then add the salt and starter later
and here is the inside of the bread i thought i would show you that as i usually do you can
see i've got a big hole there on the side that's because of my dodgy shaping but never mind it's
lovely bread it's got a beautiful nice sweetie fragrant honey fragrance it's very aromatic and
sweet and not too sweet it doesn't taste sweet but it's got that really nice honey fragrance to it
i can't describe it any better than that but it's really enjoyable it makes good toast
makes good sandwiches it's nice and soft and for me that's a pretty decent um starter loaf for
a whole wheat sourdough bread in a bread machine i hope you enjoy the video everybody and
if you've got any feedback or comments or anything that you'd like that i didn't cover
in the video just ask in the comments section down below and if you'd like to know anything
more about this all the links will be in the description box including the full
recipe i'll put this on my website thanks for watching everyone see you in the next video bye