'bees n' seeds' honey sourdough bread
The award-winning sourdough recipe from our True Local suppliers, Honey Bee Zen!
Amanda's bread won first place and a blue ribbon at the North American Honey Show in Louisville Kentucky, January 2024, despite only learning the art of sourdough making this winter.
ingredients
300g active sourdough starter
300g white flour
150g Khorasan flour *
150g spelt flour *
500ml water
150g rolled oats
150g honey
50g warm water
30g Himalayan salt
40g sunflower seeds
40g pumpkin seeds
20g flax seeds
20g hemp hearts
*You can substitute any kind of flour, rye, whole wheat or red hard wheat
method
Mix sourdough starter, white flour, Khorasan, spelt and flour in a mixing bowl
Mix well and cover with a tea towel and let sit for one hour
In a separate bowl combine honey and 50g of warm water and mix
Add the oats, mix and let sit for the same time as the starter, flour and water mixture
After 1hr sprinkle 30g of Himalayan salt over top of flour and water mixture
Pour the honey and oat mixture over top of the salt
Create a layer of seeds on top of the honey and oat mixture
Take fingers and poke holes from top layer down to bottom of the bowl
Repeat until the dough has many punctures from top to bottom (you want to poke the ingredients in so it is well distributed throughout the bread)
Fold the dough in the bowl with your hands, turning bowl in quarter increments
Place tea towel over the bowl and let sit for 30 minutes
Come back to dough to stretch and fold the dough again until the dough loses elasticity
Repeat process every 30 minutes for 3hrs (this will equal six times)
After final stretch and fold place towel over bowl and place in fridge for 24hrs (you can leave it longer than 24hrs if needed)
next day
Preheat oven to 500 degrees
Take dough out of bowl and fold and shape it into a ball
Line a large Dutch oven with parchment paper, and place dough into it
Score top of loaf approximately 3cm deep
Place lid on Dutch oven and bake for 40 minutes
Reduce heat to 450 degrees and bake for another 20 minutes
Take lid off Dutch oven and bake for 10 more minutes or until golden brown
Total baking time is 70 minutes
Check internal temperature with probe thermometer; it should be 200F
Remove from oven and place on cooling rack
Enjoy
