High Protein, High Fiber, Nutritious Bread with Omega 3 and 100% Whole Wheat flour

Video Description

Here is a wholesome, hardy, healthy, whole wheat bread, with no while flour at all. It’s a high Protein, high fiber nutritious bread, with omega 3 fatty acids as well – what an amazing, healthy combination that also tastes great! We use 100% whole wheat flour and a whole wheat sourdough starter along with other key ingredients, to allow for a great rise, which makes for a less-dense bread, that is softer in nature and full of flavor as well. Ingredients: • 145 grams (5.1 oz) water • 20 grams (0.70 oz) apple cider vinegar • 2 TBSP honey • 2 TBSP extra Virgin Olive Oil (EVOO) • 1 can cannellini beans (540 ml) (19 FL oz.) drained and rinsed • 400 grams (14.1 oz) whole wheat flour (plus more for dusting) • 12 grams (0.42 oz) fine table salt • 4 TBSP ground flax seed (flax mead) • 2 TSP (7 grams) (0.24 oz) diastatic malt powder • 250 grams active sourdough starter, previously fed with 100% whole wheat flour Process: • In a bowl, add the water, vinegar, honey, EVOO and cannellini beans, blend to a smooth puree (hand emersion blender works great here) • In a separate bowl, add the flour, salt, ground flax and diastatic malt powder and mix. • Add the puree to the flour mixture, add the sourdough starter as well, and mix to form a shaggy dough • Work the dough until all the flour is absorbed and then knead for 8 minutes (it will be very sticky, and that’s O.K.) • Place dough in a sealed container, covered, and let rise 6 hrs. (till doubled) • Remove dough and grab one end of the dough and lift and fold it over to the other side. Do the same to the other end and the sides as well, lift and fold over. • Then shape the dough into a tight round, by cupping your hands behind the dough and pull it towards you on a dry surface. Turn the dough a bit and repeat a few times, till the dough forms a tight round shape and sprinkle whole wheat flour all around it. • Add whole wheat flour all sound the inside of a banneton, and place dough inside. Cover with a towel and let it rest up to 4 hours • After 3 ½ hours have passed, place an empty Dutch oven in your main oven and preheat at 450 degrees F (232 C) for 30 minutes • Place dough in preheated Dutch oven, and score the top 2 – 3 times with a bread lame (or razor blade, or scissors) about ¼ inch (6 mm) deep. Put lid on and bake at 450 degrees F (232 C) for 20 minutes • Remove the lid and continue to cook for 25 more minutes • Remove bread and let cool for 1 hour minimum on a cooling rack • Slice and Enjoy