Sourdough Loaf cooked in the Breadmaker - my unique creation.

Bring our your bread maker, dust it off and cook a perfect sour dough loaf in it, overnight.

The benefits of sourdough bread are myriad but essentially -

Sourdough bread is more digestible than normal white bread and more nutritious as well.
Lactic acids in the sourdough bread ensure the vitamins and minerals in the flour are
more available to your body by helping to neutralise the phytates in flour
that would inhibit their absorption.
 The sour dough bread is more digestible and less likely to cause food intolerance issues.
The acids also slow down the rate at which glucose is released into the blood stream
which lowers the bread's GI (glycaemic index).

There was not a recipe for sour dough loaf in any recipe book I have, 

so it seemed sensible to prepare it as normal, let it rise overnight in the tin, 

so the wild yeast could further ferment.

Then I baked as per any bread loaf after eight hours.

Sour Dough Breadmaker Loaf

Place 200g sourdough starter in a bowl

Add 300ml cold filtered water

400g plain flour (I use bakers flour)

1 teaspoon salt

1 teaspoon white sugar

Mix all together lightly in a bowl until just combined.

Place into the bread maker tin provided that is inserted in your bread maker.

Put into bread maker, click into place, choose setting (crusty)
and set timer so it is baked and finished for your 7am breakfast.

* Makes 750g loaf

This dough needs to rest for at least 8 hours before baking (up to 12 hours is okay).

Next time I will use the bread maker unit to initially mix the dough, then have a delayed start so it will still bake eight hours later.

The resulting loaf is light but with the unique sour dough texture you expect from sour dough.

We ate it fresh for two days and toasted on the third day.

Bon appetito, Enjoy Merryn