Simple Whole Wheat Sourdough Bread Machine Recipe - Using Fresh Milled Flour (No Yeast)
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- Опубликовано: 6 июл 2022
- Simple, delicious 100% whole wheat sourdough bread, made in a bread machine! I'm looking forward to trying this recipe with an autolyse (pre-soaking of flour and water) for more natural sweetness and better crumb structure in the bread (see my other whole wheat sourdough videos linked below).
I purchased my Australian model Breville Bread Maker model BBM100 second hand (which I encourage wholeheartedly!), but if you would like to purchase one new in Australia, they are available here amzn.to/3bTCV0M (they are usually available at Big W as well, but at the time of writing were out of stock).
If you are in the USA, I have heard good reviews about this Oster Bread maker which seems like a similar basic model amzn.to/3nIlClF Any machine with 'dough' and 'bake only' cycles will do the job for sourdough recipes. (As an Amazon associate I earn from qualifying purchases).
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Sourdough starter maintenance - my easy method: • The EASIEST sourdough ...
Whole wheat sourdough bread made with extended cold autolyse: • 100% Whole Wheat / Who...
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I am just making your recipe in my Oster Breadmaker (about the same as yours) for about the 5th time. I like simplicity! So by now I want a simple 3x5 card with mostly the measurements, since I've already learned your procedure (thank you for those details!). I will add it here for anyone else who'd like it. Another person suggested adding baking powder or soda to make it just a tad lighter, if one prefers. Thanks again, and I really enjoy your videos! Here is the text I did:
Simple Whole Wheat Sourdough made in a Bread Machine
Add to machine in order listed:
400g water (not warm)
25g honey
100g sourdough starter (about half a cup) straight from the fridge.
500g fresh-milled whole wheat flour + a little more as needed
8g salt (1 and 1/3 tsp)
½ to 1 tsp. baking powder or soda, opt.
Select “dough” cycle on bread machine & allow to knead (about 30 min or less). Shut off cycle & remove kneading paddle. Let rise 3- 6 hrs. till risen 1 ½ times. Use “bake only” cycle for 1 hour & 10-15 min. Cool 2 hours before slicing. Enjoy!
please more Sourdough Bread Machine Recipe 🤗😊👍👍👍
Thanks for the encouragement Al!
Thank you for the recipe and in depth detail.
My pleasure 😊
super helpful thank you
A very good, aesthetic and helpful video! Thank you!
You're welcome, thank you!
Epic video! Thank you so much!
Thank you Marcos!
I just knew you would have something I needed! I found you at the beginning of the pandemic and your videos helped me get started with whole grain sourdough. Thank you for this bread machine video!!
Oh thank you Ivan! You're most welcome.
Thankyou for such a fantastic video, I’ve been looking to make sour dough in my bread machine 😊
Thank you, I'm glad to help :)
Thank you so much for this video! I've thought about experimenting with a bread machine in the past, but didn't think it would work with sourdough unless it had a fully programmable manual option. I didn't think about just turning the machine off and then baking when it's ready! Thank you for opening my eyes to this!
You're welcome Kathleen. I tried all sorts of ways to fit sourdough into one of the machine presets, but sourdough is really on its own time schedule and this way seems best.
I’m so pleased to see your advice on this. I have used my trusty little Breville for mixing the dough but I am keen to
Experiment with the baking too. Really glad you did this!
I'm glad you got to see it Judy, thanks for your comment! I'm sure you'll have some fun with the bake cycle for your sourdough now.
Excellent video with an amazing demonstration and presentation !
The bread loaf looked delicious ! Thank you so much Elly for this
helpful video ! Cheers !!
Thank you, you're welcome!
Thank you. I tried this recipe and it turned out perfect.
That's awesome Connie, thank you for your feedback!
hmmm looks delicious. Love using the bread machine 😍
I hope to see yours in action soon George!! 😃
Good job
Good afternoon Elly and fellow you-tubers!! I am so glad to see your video I hope everything is O.K. with you as I was watching the rains in Sydney on the T.V. Unfortunately I have sprained my right wrist (I fell while gardening) and I cannot knead my bread properly using only my left hand and all that!!!! making my own whole wheat bread with sourdough is essential to my diet as I have high sugar blood levels and I try to check it with proper food and exercise!! Doctor said I have two more weeks with my hand in splints and we will see from then on. Have a very nice weekend all of you!!
I'm sorry to hear about your hand Despina, best wishes for good health and a speedy recovery!
So many videos use yeast in sourdough recipe. Thank you for this omission in yours.
Thank you, yes I thought it was important to share this.
Hi, I use your basic whole wheat sourdough recipe in my bread machine. I do the autolize with the flour and water first on the Dough setting of the machine, let it rest for an hour and then add the starter and salt and do the Leaven Dough setting (1hr 30 min) then take the paddle out shape it and let it rise (it ferments quicker in the bread machine so you have to be careful) and then bake it in the bread machine on the Dark color setting for 1 hr 10 min. (The max that my bread machine allows) Great video, so happy that you used the bread machine it is so much easier and convenient 😀
Naomi! You are my hero!!! Thank you so much for this comment. I am itching to try out an 'autolyse' version of this. Great to hear your feedback. I hope to do more machine recipes in future :)
@@ellyswholegrainsourdough yes, looking forward to them 😁
Would you clarify for me? So are you saying that you put the flour and water in the bread pan and put it on rest (warming ingredients) for 1 hour and then add the starter and salt and knead it for 1 1/2 hours, take out the paddle and shape and let it rise and then bake for 1 hour and 10 minutes?
@@RenatusPhoenix19 Hi, my bread machine has a setting for basically mixing the ingredients, it is called “Raw Dough”, I use that setting to mix the flour and water in the pan and let it rest for one hour (I think that is called Autolyze.) Then the second step is to add the starter and the salt to that mix and I use the “Leaven Dough” setting for that one, it takes about 1 1/2 hour for that, what it does is mix the ingredients and kneads in half hour intervals for kneading and resting. I take the dough and the paddle out of the pan shape the dough and put it back in the pan. Then I let it ferment for 2 to 3 hours and bake. Your machine should have at least a separate setting for mixing and baking that you can use.
@@CristalMermaid Oh....I just purchased a Zojirushi Virtuoso. It does have a 3 homemade settings that can be programmed. I'm thinking to set it rest 1 hour. (Add my flour and water) and try to mimic the rest. Add salt and starter. Just not sure how long to knead and how long to let the dough rise for the 1 1/2 cycle. Maybe Knead 5-8 minutes and rise 1 for 15-22 for a 30 minute cycle. I can program up to 3 rises and this would make the 1 hour and 1/2 part. Take dough out and paddle out shape dough and put it back in pan. Ferment 2-3 hours and bake. That's my thought process. Do you think it would work?
Hi Elly, i subs to ur soap making channel , happy to see your here😊
That's nice! Welcome :)
To sum up the "machine" phase of the recipe:
30 minutes kneading;
turn off the machine to avoid the heating (Australian weather);
allow three-six hours of fermentation, depending on ambient conditions;
remove dough, take out the paddle, little kneading and shaping by hand, grease with some butter the pan, put back the dough in the machine;
final fermentation, two hours (more or less) and when the consistency of the dough is OK:
bake if for 80 minutes - if your machine only arrives to 60', just program another 20' baking or just start another baking cycle and set a timer so that after 20' you turn the machine off.
Personally, I suggest applying the usual cuts to the upper part of the dough before baking, in order to avoid the risk of the bread breaking on the sides during the cooking.
Great video. Recently we bought a bread machine for baking during summertime. I mix my sourdough outside the machine - takes a few mins, and let it ferment a few hours on the counter, then shape and plop into bread machine pan, cover, put in refr and let it proof overnight; bake next day. Works great but top not as browned as I’d like. Will add a dab of molasses/honey next time. New subbie here. Love your channel.
Fantastic, thank you.
I have a Zojirushi machine, I've just played with the programmable settings for sourdough, and made a successful loaf after one failed/undercooked. I make my dough outside the machine and put it in to rise and bake. I found one hour rise on the first rise cycle option, followed by the full 70 min bake (my machines max bake time) worked well.
And although not nearly as nice as oven baked, in the hot summer, it's fabulous to have fresh bread without heating the house up!
But your method gave me courage to try the whole process in the machine
Excellent, thanks for that info and feedback Kyersten! I'd love to have a more programmable machine, but this system works quite well and is relatively easy. Glad this has been encouraging for you. Definitely try mixing your dough in your Zojirushi!
Sounds great. I just got a Zojirushi and am combing the internet for a way to make home ground flour sourdough bread in one. For the version that worked how did you make the dough outside the machine?
@@RenatusPhoenix19 I use my regular sourdough recipe (it too, is off of RUclips, 'rustic sourdough' ) and pop it in the machine pan when I would put in the basket to rest/rise
Thanks for this helpful video. I haven't used my bread machine since I've changed to sourdough.....I'm going to give it a try, because I miss my bread machine. LOL
You're welcome Karen, I thought there would be many people in this category out there! Bread machines are quite fun really :)
Thanks Elly, Great method using the bread machine. It’s another option to use in the summer, like now, when I don’t use the oven much. I have 3 bread machines, my latest being the Zojirushi Virtuoso Plus which has an element in the lid to brown the top. I’ve also been using the air fryer to bake in. It works.
Thanks Rob, glad you enjoyed this. I would love a machine that browned the top! I have browned the top of crock pot baked loaves under the grill in my oven before, that worked well.
@@ellyswholegrainsourdough I have dough fermenting overnight and want to try the crock pot bread in the morning. It’s hot here, so not using the oven, plus, I like to experiment.
That sounds like a great idea Rob! I love the fun of experimenting too. Did you see my video on the crock pot method? (it's on my original, now soap making, channel) ruclips.net/video/GyciWWRjP1A/видео.html
Thanks!
Thank you so much!
I can’t wait till you figure out how to autolyse this dough! I really enjoy your breadmaking Sending ❤ from Texas!
It's really easy! Just soak the water and flour first, soak for an hour or two, then add the salt and starter and let the machine mix them!
That sounds logical. I just wanted to hear you say that. Thanks!
@@ellyswholegrainsourdough interesting, my version of autolysis just has the salt being added later, half an hour into the knead, you are probably nearer the mark though.
I love using this system even if I end up baking in a bread tin in the oven. I don't have the concentration ability to be remembering to return to a bowl and doing stretch and folding for ages. And I took that annoying handle off my bread machine pan. I find I can still get my gloved fingers down the edge to remove the pan.
Thank you Fiona, that is so clever! I might taking my handle off too. Thanks for sharing.
Hallo thats nice verry nice thank you that for.
No problem 😊
I have been making bread machine sourdough for about 18 months now and this is useful. I found that my non machine efforts were so time consuming and, more importantly, messy that I would have given up long ago without the machine. Over that time my recipe and timings have changed to optimise the output, now my bread is 85% hydration mixed strong white / wholemeal roughly 2:1. Overall I think I have been over kneading compared to you so I'll cut that back. I use a Panasonic machine, the kneading uses the Pizza setting, repeated as required.
Proving overnight in a cool room or fridge increases the sourness of the dough I think. Thanks for the video.
Thanks for your comment, glad you liked the video. I've been making sourdough for many years, and I personally think it's a myth that cold temps increase sourness. In my experience, warm temps affect this more than cold :)
@@ellyswholegrainsourdoughok, just my experience, I think it's the extra time that does it.
Perfect demonstration!!!!
I thought i could substitute and used white flour...and the dough looks like cake batter 😮...
Oh dear! Whole grain flours absorb a lot more water than refined white flours :)
I find this very tempting. If I had a bigger kitchen I might buy one more appliance 😄 I'm about to inherit my mother's old bread tins from the 70s. I've thought about them a lot in the last couple of years and I had no idea one of my sisters was hoarding them.
Oh so funny. I understand the pull of these machines! Those bread tins would be pretty cool to see.
@@ellyswholegrainsourdough I'll send you a pick when I have them :)
I often bake sourdough with my bread maker. After i shape the dough I cover it and put in fridge over night and let it rise right up.
And in winter I will put the bread maker pan into the oven as it does bake better in the oven than in the breadmaker. And best thing is no bowl to wash up!!!
I love that Sarah. I never thought to use the breadmaker pan in the oven, what a great idea!
Thank you so much for posting. I was wondering if using the bread machine would work for baking sourdough!
I just took mine out of the bread machine. Thanks for making this video. Im time poor and the machine is super useful 😊
You're very welcome! Appreciate your feedback very much.
I hope you enjoy the video everyone, let me know what you think! I'm sure some of you have other methods, there seem to be so many ways to make a simple loaf of sourdough bread! Make sure you check out all the links in the description box below the video - to the written recipe, where to buy this bread maker (it's an Aussie model, but there are alternatives) and links to other 100% whole wheat sourdough videos where I demonstrate the wonderful 'autolyse' method I mentioned in this video, in case you're not sure what I'm talking about! Keep enjoying your baking everyone, see you again soon :) 🍞
I'm excited to try this when my Mockmill comes in (hopefully, they tell me) a month!
Oh wonderful! It would be just as good to make with shop-bought whole wheat flour too. Hope your wait isn't too long!!!
Just popped it out of the bread machine, let it cool.until I had to slice it because I couldn't wait any longer. Tastes good, will definitely be a good toast bread. I did soft hard wheat, hard red wheat, spelt combination. An all day project. Yummy bread.
wow, that sounds great! :)
Your video popped up & to my delight, I loved that you showed a Loaf being made in the Breadmaker - something I had wondered if we could make a Sourdough Loaf this way, but just hadn't got a chance to look for a video.. thank you Elly. Do you have a Rye Loaf made in a breadmaker ? Would love to make more use of my breadmaker.
Hi Judalyn! No I haven't made rye in the bread maker yet. I'm not sure, it might be too sticky to mix in there? Maybe if you mixed with some wheat it would be ok.
You have a lovely voice!
Thank you!
Hello and Happy Thanksgiving! I enjoyed your video very much. I have never heard of anyone making sourdough with their bread machine!! I have a starter and a machine and will be trying that next week!! Have you ever used einkorn flour? Would love to see how you do that. Thanks 😊
Oh that's wonderful Betty, thank you! Happy Thanksgiving to you too. No, I've never baked with Einkorn, nobody grows it here, but I just shared this video on a whole Emmer recipe - it's similar I've heard! I also used a machine to mix the dough, very similar to how I would do it in a bread machine ruclips.net/video/gP_YoRn5cjk/видео.html
I recently found a local mill about 4 hours away that ships, or I can pick up when I'm there visiting family in the area. They have stoneground red wheat in 2 different bread flours depending on how much bran and germ that they leave in.
Ooh lovely. You're lucky.
I think you and I have the same bread knife!!!!
I'll try this during the summer. But during the winter I'm OK with using the oven, since my heat is electric and my stove is electric. I wouldn't really be saving too much if I used the bread machine.
Sounds like a good plan. I use my oven most the time. The bread machine is a great little mixer though!
I hope this helps me! I have a homemade sour dough starter that used fresh milled hard white wheat berries and my aunt gave me a 27+yr old Zojirushi Home Bakery aka bread machine. The recipes and times are all based off of gasp* bromated flour and yeast.
I'm sure you'll do fine with a basic recipe and method like mine!
Thank you for this recipe. Do you have a video on making sour dough started from scratch and then how to feed it?
You're welcome. Yes I sure do. These will give you everything you need:
Sourdough starter easy fridge maintenance ruclips.net/video/MifPNIYe4dU/видео.html
Make ANY TYPE of sourdough starter with one easy process ruclips.net/video/d36SVZj7TuI/видео.html
Hi Elly thanks for this I do whole grains .. have ever done no - knead bread with whole drains ?
Hi Tina, yes, definitely! This is a great no-knead whole grain sourdough recipe I love ruclips.net/video/H3W5y7ZZKWU/видео.html
This looks amazing, thank you! Where do you buy whole hard wheat in Australia?
You're welcome :) I buy my grain through Sovereign Foods here in Brisbane. This page has more options www.ellyseveryday.com/grain-suppliers-in-australia
Hello, looking forward to trying this recipe. Can the honey be substituted or left out? :)
Yes, it's completely optional. Or you could use some sugar or other sweetener :)
Elly, thank you for the great video. Will you be releasing an auto-lysing version?
Thanks Charles, I might do at some stage, but no immediate plans. I'm pretty sure it would work well though!
Lovely loaf Elly, but, like you, I prefer the looks of a browned loaf top(not sure if it tastes better or not). Although I have never used/owned a bread machine, I do love the thought of not heating the kitchen up in the summer months. When recipes call for a long bread knead, I use my Bosch, but otherwise, I enjoy the process of handling the dough. Almost therapeutic, like your hand washing!lol Three unrelated questions; does it help you if I completely watch the commercial (s) in you videos? I, too, use Divkinson'sToner, but it is an "enhanced witch hazel hydrating toner, alcohol free with rosewater". Love it but having issues locating it. I think it may be discontinued. Have you? And last, I ADORE your wedding band/rings! In all the past vids, I don't recall you wearing any jewelry, except earrings. Have I been overlooking this gorgeous ring?
Hi Kathy! Yes, I like a browned loaf too. And YES, a good browning of the crust definitely contributes a lot of flavour. This is not my ideal method, but great in a pinch or for those people who really like bread machines! Yes, it does help if you watch the ads, but I understand completely if you skip them! I do when I watch videos, it's natural that we would (no hard feelings). I haven't seen that toner here, sounds good! We just have the regular one. Thanks for commenting on my rings. I usually only wear one (and I do change them sometimes) but have been wearing these two lately. Hubby doesn't mind :)
@@ellyswholegrainsourdough Good to know about the videos. Saw the flooding in New Sourh Wales.
Just brought a secondhand kenwood kitchen stand mixer... I think you could do the kneading in that just as well with dough hook etc?
Yes that would be great!
That’s great! Thank you! Do you add olive oil?
No, but you can :)
Have you tried taking out the mechanism on the bottom at a certain time in the baking.
I’ve done it with regular bread making.
Thanks for the info very usaful. 😀🌺
No, once it's baking I'd rather not touch it.
Thanks for the video. I’m trying the recipe out as we speak. I noticed you did not score the top before baking. Is their a reason why there was no scoring? Thanks.
I only score my loaves if I know they have the potential to really spring up a lot in baking. These loaves don't do that as much in a bread maker. You could still score it though if you really want that look, but it's purely cosmetic I think.
Thank so so much for this…do you think if you had a custom bread maker (like zoijurushi) you could just set and forget?
Not really, things vary so much with sourdough, and especially with whole grain flours. You really do need to watch the dough.
I see, thanks!
Wow, that is some amazing flour. Could you maybe do a version without added sweetener? A lot of us are trying to cut down on sugar intake wherever we can.
Hi, thanks for your comment. Have a look at all of my other videos, I very rarely use any sweetener in my recipes. I personally just leave it out :)
@@ellyswholegrainsourdough Thanks so much for replying. So you are saying you follow the recipe in the video, but just leave out the honey?
Yes that's exactly what I'd do. Most of my breads (and certainly our daily bread we make off camera) is just flour, water, starter and salt.
Great video! What temperature does the bread bake? I too, can't put another appliance on my counter but method looks pretty much straight forward. Your starter is 50/50 fresh milled flour/water? To bring an older starter back to life....equal parts all (starter/flour/water)?
Thank you!
Thanks Diane! I'm not sure of the baking temp, I've never taken a reading! I'd say it's somewhere around the 200°C mark. Not sure... Yes, my starter is fed usually with equal weights water and flour. To revive and old starter I would take a teaspoon, and feed it up with 50g each of flour and water. Mix well and wait for it to spring back to life! :)
@@ellyswholegrainsourdough thank you! I refreshed my starter with fresh ground red spring wheat and water to make a thick batter. Doubled in a couple hours!!
Brilliant! It's rearing to go :)
Understand that honey is an effective, broad spectrum and active antimicrobial agent against a wide variety of bacteria and fungi.
Fabulous‼️ My first experience in making sourdough. How do you get the"starter?" Also, where would we get the whole wheat grain and the flour maker?
Thanks Richard! These videos and links below will be helpful.
Make ANY TYPE of sourdough starter with one easy process (brown rice & whole wheat demonstration) ruclips.net/video/d36SVZj7TuI/видео.html
Where to buy a grain mill www.ellyseveryday.com/home-milling-mockmill-links
Listing for whole grain/flour suppliers in Australia - it varies depending on where you are www.ellyseveryday.com/grain-suppliers-in-australia
I can't find your recipe for your pan release.
This video said its below.
Am I overlooking it?
Thanks!
Hi, I just updated it with the link. Thanks for letting me know. Here it is for you www.ellyseveryday.com/ellys-everyday-blog/ellys-pan-release-diy-nonstick-pan-coating
Hi thanks for your video. Will give it a try. Can I replace whole wheat flour with bread flour using this recipe?
Yes, you absolutely could make this with bread flour but you would need less water than I use with whole wheat. Try about 50g less water and add more if needed.
@@ellyswholegrainsourdough Thanks for the tips. Appreciate it. Followed your recipe but with bread flour. My bread turned out ok except that I find it too sour..It's my first sourdough bread and my starter is made from rye flour. Is it supposed to taste like that? Wonder if I did anything wrong.
Rye starters do tend to make more sour bread. Warm proofing can increase the sourness. Try feeding your starter with wheat, and keep the temps a bit lower. That works for me (I don't like sour bread).
Thank you 😂...do you have a video on making a sourdough starter.?
You're welcome. Yes, I sure do! ruclips.net/video/d36SVZj7TuI/видео.html
Thank you very much Elly, your channel is really helpful. Please can I ask what is the benefit of the salt? Is it just for flavour? Thank you
Also, would you ever add oil or butter to the mix? Bread makers usually ask for this, and I'm not sure of the benefits/the point of that, either
Salt is very important for flavour (bread tastes like cardboard without it), and it also helps to condition/tighten the dough and temper fermentation a bit.
Re. oil/butter. You can add fats if you like, but I don't. I like to keep my bread 'lean' (ie. French style). It's better for my waistline 😉). Fats will make the crumb softer and give the bread more even, smaller holes.
Rats, my 1990’s zojirushi sadly does not have a bake feature, nor will it continue mixing when lid is open😔, but I did enjoy this video, and always take a nugget of learning from what you teach. Thanks
Oh that's a shame! I wonder if there's a way you can figure out a program for it? I was lucky to get this little machine second hand for a great price.
@@ellyswholegrainsourdough i didn’t think of programming. My husband is a retired electrical engineer, never even crossed my mind to ask him🤦🏻♀️. I got mine from a marketplace type app. It was new old stock, and though dated, performs. Thanks 😊
My Z machine does not have a bake only option. It does have a dough option but the instruction book says to remove the dough, shape as you like, let rise and bake (meaning in an oven). I had heard someone on the internet say you could use the French bread setting. Seems risky. I'm getting used to failures. I think learning to make sourdough is like learning to ride a bike. Lots of crashes before you get the hang of it.
@@berniemeyer1643 The French bread setting works really well in my Panasonic. This is my recipe/method: Sourdough 50/50 Wholemeal Spelt or Wholemeal flour, & strong White
The wholemeal Spelt in this loaf and the 37.5g of dark Rye in the sourdough starter add up to about 50% of the flour. You could use wholemeal flour instead of wholemeal Spelt flour and use 4 ml more water in the bread pan.
Recipe/Method:
Mix 75g genuine Sourdough Starter, 75g Strong White flour and 75ml/g Water in a bowl until the mixture is smooth. Cover the bowl, I used cling film.
Turn the oven to 100°C for 2 minutes and turn it off, this creates a warm place for the mix to prove. (You are not trying to preheat the oven to 100°C. Make sure you turn the temperature knob to that temperature for 2 minutes only).
Put the Mix in the warm oven for 2-3 hours, until the top is covered in bubbles and the mix is stretchy and stringy.
In the bread pan put the following ingredients:
230g Wholemeal Spelt
195g strong White flour
1 1/4 to 1 1/2 tsp Salt
The above Mix
255ml/g Water
1)Put the bread pan in the Breadmaker and select the pizza dough programme or the manual bread kneading programme.
*Check the dough whilst the machine is kneading to see if it’s too wet or dry. One corner of the dough ball should stick slightly to the wall of the bread pan, but come away cleanly.
After 10 minutes of kneading, stop/cancel the programme.
2)Select the French Bread programme
Very informative. Thank you. You sound like Nicole Kidman. :)
Thanks so much David, that's a great compliment. And not the first time I've heard it either!
For the first proofing could you leave overnight if your house is cooler…say 18-19 degrees Celsius
Yes, absolutely! That's a great strategy.
For others who may want to interrupt a function on their bread machine, I've discovered that mine (Oster) retains the most recent "program" for six minutes, even if I pull the plug! It's a design feature, in case of power failure. (Helps to read the manual!)
Can't wait to try this recipe. Yesterday, I made your "no-knead everyday sourdough" ruclips.net/video/H3W5y7ZZKWU/видео.html (400 grams of grain seemed to be enough, rather than 500, BTW). Using the wet parchment paper didn't work for me, however...it fell apart when I tried to move the dough from the proofing bowl to the dutch oven. Ended up reshaping the dough, plopping it in a pullman loaf pan and giving it a bit more proofing time before the bake. It came out amazing!
I'm not very experienced when it comes to bread baking, but your wonderfully clear instructions give me confidence that I'm making proper decisions about timing and the look/feel of the dough.
Thanks so much Trish! You may find that you need the 500g grain/flour, or less water for the no knead dough.
What if I want to use white flour bread instead of whole wheat flour how much would I add?
I would use the same amount, but perhaps 1/2 cup less water. This recipe is really designed for whole grain flour though :)
Hi, very excited to try this but i see it's possible to leave out the honey. Does that mean you adjust the water or just leave the honey out?
Just leave it out :)
@@ellyswholegrainsourdough thank you! :)
What size bread makers will this work for? I think mine is a smaller machine.
Mine is standard I think. Quite small.
Do you have how to make this without a bread maker? Thank you
Yes, I have many whole wheat sourdough videos on this channel - all bar this one is baked in a regular oven :)
Would request more bread recipes in bread maker
Thank you for that, I would like to make more of those videos when I can.
Great video. Where would I be able to buy a sourdough starter from please.
Thanks. Unless you can find someone to give some to you, the cheapest and easiest option is to make your own :) ruclips.net/video/d36SVZj7TuI/видео.html
@@ellyswholegrainsourdough thanks 😊
i am jealous with appliances u have
Yes I am a bit spoiled, and they are so widely available here. I bought this bread maker very cheap, second hand! You don't need them though, you can make great bread without these machines.
A home mill is definitely a wonderful thing. The problem is finding the grains in good quality and little quantity.
Yes that's a challenge in some places.
Is the honey totally necessary? I see you say that an autolyse makes for a much better flavor- could I leave the honey out and do an autolyse I wonder.
Yes, I much prefer to autolyse! I added honey because a lot of people like a sweeter bread. Personally I like mine lean.
Have you ever overnight cold fermented it after you shaped it? How did that go?
I've done that for many of my loaves Brenda, but not when I've baked in the bread machine, no. You could probably do it, would just need to bake extra long given the cold temp of the dough from the fridge. I've got a few other videos that employ the fridge proof technique :)
@@ellyswholegrainsourdough Thank you for the quick response! I love your videos!
Following your recipe exactly and using a Lumina Bread Maker I have dough that is too wet, I wonder what I am doing wrong?
It's probably that your flour is different. They vary quite a lot. Just use less water next time, or add more flour :)
@@ellyswholegrainsourdough Yes I use Coles homebrand wholemeal flour. I have tried adding 75g of LSA mix which is linseed sunflower and almond meal, wonderful.
Can you make rye bread recipe please 😊
Sure, already have! :)
Simple 100% Whole Grain Rye Sourdough Bread ruclips.net/video/fnZzKd9NpuA/видео.html
100% Whole Grain Rye Sourdough with Seeds, using a flexible fridge-assisted method for busy times ruclips.net/video/HCn3EetWF5g/видео.html
100% Whole Wheat, Spelt and Rye Sourdough Bread ruclips.net/video/O14z7JiXuXM/видео.html
Great video Elly, thank you 😊 Have you retarded the pan in the fridge overnight before baking in the bread machine? Wondering if it would be ok to pull the pan from the fridge and put it into the bread machine or if it would need to come to room temp a bit?
I've never done it with a bread machine pan, but I can't see why it wouldn't work. The only concern is condensation on the pan. Could be a risk of electric shock? Depends on your environment I guess and temps/humidity.
Yup, good point. Bringing it to room temp would be the go and be careful to not over proof in doing that. Thnx heaps 👍
Thanks for sharing is this machine stainless steel or is the inside tafal?
The baking dish is aluminium with a non-stick coating inside.
@@ellyswholegrainsourdough
Yes it looked coated
Thank you so much for reoly hun
I'm looking for a non coated one stainless steel not many options
Yes I think that would be very hard to find.
Any suggestions for flat bread? We can't get this recipe to rise much. What are we doing wrong? We followed everything exactly.
Perhaps it overfermented?
@@ellyswholegrainsourdough Maybe, but I tried exactly as you show, then I tried to knock an hour off because it doesn't seem to rise much in the bread machine. I saw it stopped rising, so I started it. Even an hour earlier, it still didn't rise much. Maybe I'll try even earlier.
Thank you. I'm making sourdough in my bread machine and it didn't rise as much so thought something was wrong, but looks similar to yours.
Whole grain sourdough never looks quite as impressive, but it bakes up beautifully.
@@ellyswholegrainsourdough my second attempt turned out good. I made the mistake of using the 'artisan dough' setting on my bread machine instead of the regular dough setting. Thank you so much h!
Ah I see! You're welcome. Great to hear of your success!
Did you ever do an autolyse with fresh ground whole wheat for a bread machine?
I never got around to it, but I am certain it would work very well.
Please let us know if an autolease version for the bread maker turned out! @ellyswholegrainsourdough
I haven't tried it in the bread maker, but I know it would work!
Is this a 2 pound capacity?
The container would hold two pounds of dough, yes.
My bread maker makes a minimum 900g up to 1.35kg loaves... Would I have to double the ingredients? Thank you
Yes, I would. That would work well I'd say.
@@ellyswholegrainsourdough thank you so much, I'll give it a go and let you know how it went. Do you think spelt would work in this recipe or only whole grain?
Spelt is a whole grain, so not sure what you're referring to there. Yes, spelt would be wonderful to make in the bread machine, but I'd use a bit less water for whole spelt flour. Needs less than wheat generally speaking.
@@ellyswholegrainsourdough oh of course... Sorry. Blonde moment there. Thank you.
Thanks Elly!! Couple of questions…is your sourdough starter fed or unfed when putting it in? Also in the audio you say it is 100% hydration, but then just before the video clip has written 80% hydration. Thanks!
Sorry for the confusion! The starter is 100% hydration, the bread is 80%. This video explains my easy starter maintenance method ruclips.net/video/MifPNIYe4dU/видео.html
NO OIL IN THIS RECIPE?
No, I don't add any oil to my sourdough breads.
I’m still very confused by the ratios you statebecause I’m hearing metric cups, grams, uS cups by both weight and volume. For me I’d like to just hear one unit of measurement all in just grams by weight.
Sorry, I like to use grams/weight for the main ingredients like flour and water, but approximate cups/spoon measures are fine for salt, starter and sweeteners (they are not critical - actually none of it is!) For years I never measured anything ;)
Do you think you would get an ear if you scored it?
Probably not. This is not that kind of baking :)
botom of your bread says all