I have been in search of the uber healthy loaf for breakfast. I wanted tasty, filling, healthy, low glycemic, easy to make, good for toast, could last well in the fridge for the week, and a little moist. Shouldn’t be too hard?
There was the light rye with sunflower seeds and sultanas. It was almost there. Just needed a little more oomph to it though. A little bit more depth to the taste, and perhaps a touch too dry.
A few loaves later, and finally the uber healthy loaf steps up. (Actually I’m sure it could be made even healthier, by adding more grains and nuts, but if I just write the almost uber healthy loaf…well it doesn’t have the same ring to it does it?…)
The Almost Uber Healthy Loaf
1 cup rye flour
1/2 cup chestnut flour
3/4 cup strong bakers flour
3/4 cup sunflower seeds, LSA, (linseed, sunflower and almond meal) sultanas
1 tps cinnamon
1 tps salt
1/4 cup natural yoghurt
For this particular loaf I mixed the dough up, quick knead, and let prove for 4 hours. A fold, and then popped into my banetton for a further 6 hours in the fridge. Brought back to room temperature for another hour. Then baked at 250C with steam for approximately 25 minutes top shelf.
I find the natural yoghurt gives a touch more moistness to a sourdough with lots of other ‘bits’ in it. Not too sweet with the sultanas, which just helped balance out the nuts and seeds flavours. With the cinnamon rounding up the taste buds in it’s usual subtle way.
This post submitted to YeastSpotting.