I have a distinct memory of when I first left home walking around the supermarket filling the trolley feeling very grown up and then suddenly looking down and realising that 90% of my basket contained bread, bread products and cheese. Not really anything to create meals, and I was way over budget. Well decades later I still find it hard not to just eat bread and cheese, who wouldn’t? Well those who are gluten and lactose intolerant but deep down they want to, they just can’t. With food costs rising now is the time to start making it yourself and there is something really satisfying about homemade bread. I am not talking about those horrid bricks that come out of bread making machines, they hurt my soul I am talking about good honest bread. If you are a little nervous or have had worries about bread rising then this recipe is perfect as it is very forgiving.
I love how involved with cooking and the blog in general Sebastian has become. He is so engaged and I really like our time together in the kitchen. It is also really educational too. He weighs and measures and asks questions that I either answer or we look up together such as; why does yeast make things rise, why do onions make you cry, how do you make butter? I wonder if little Humphrey will be into cooking? It is exciting and nerve wracking in equal measure wondering what sort of little guy he will become.
The recipe calls for sourdough starter I learned everything I know about sourdough starter on this site Wild Yeast.
you will need;
75g sourdough starter
250g wholewheat bread flour
170ml of water
150g chopped mixed nuts
6g sea salt
- Place all of the ingredients into a mixer with a dough hook and kneed for around 2/3 minutes. Alternatively Mix all of the ingredients together and turn out onto a floured surface and kneed for around 5 minutes. I have adjusted the time due to my assesment of my hands and arms compared to the dough hook on the kitchen aid but it is not an exact science more a black art. The dough should be smooth and elastic regardless of the kneeding method.
- Remove the dough from the mixing bowl clean it and lightly oil it. Place the dough back into the bowl to prove. Place a damp tea towel over the bowl.
- Set a timer and kneed the dough for about 15 seconds every 15 minutes an hour.
- Tip out your dough onto the baking sheets you plan to use and for ‘breadsticks’. Cover lightly with oiled cling film and leave overnight. They will grow so think about the spacing and size of your stick.
- Pre heat the oven to 230C and bake for around 30 minutes. Serve warm.
You can try adding other things into the mix, I keep thinking about dark cocoa nibs in with the nuts.