3/4 teaspoon instant yeast. (½ cup) bread flour (plus more for rolling), 2 tablespoons olive oil (plus extra for rising). Sourdough Whole Wheat Pizza Crust. Preheat the oven to 500 degrees with the pizza stone (or iron pan or baking steel) for about 35-45 minutes. Mix in the oil and starter. Using starter instead of yeast extends the time, but it's mostly hands-off. Sourdough Bread: Combine water, whole wheat flour, pre-ferment dough, yeast, olive oil, and salt in a bowl. The sourdough starter adds a mild hint of tanginess that pairs so well with Mediterranean dishes. So imagine how much more amazed you’ll be when you pair your magic whole wheat pita bread with any number of your favorite foods. Place the lid on, and place the dutch oven into the oven. Warm, fragrant home-baked pita is obviously superior, and there’s a bit of a thrill when the breads puff up in the oven. I savor and devour the pillowy bread at Mediterranean restaurants, perfect for dipping into ethereally creamy platters of hummus. All the recipes were developed using a 100% hydration starter. Place the dough in a lightly greased bowl or large measuring cup, cover it, and let it rise for 60 to … Add 3/4 C. water, then add … Stir together the yeast, maple syrup, and water and let the yeast bloom for 5-10 minutes. Adding too much flour will result in a dry, crumbly tortilla. Each day you “feed” the starter with equal amounts of fresh flour and water. After 20 minutes, remove the lid from the dutch oven, and reduce the oven to 450F. There are no refined or weird preservatives in this sourdough whole wheat pita bread recipe. Preheat a pizza stone, or cast iron skillet, at 400 degrees. The dough should be soft and pliable. At end of cycle, remove … Homemade bagels are amazing – so much work but so, so worth it! In a spiral mixer: 5 minutes (speed 1) and 3 minutes (speed 2). Regarding the whole wheat flour: several types will work, but your best bet is one that will allow for good gluten development, such as hard red or hard white flour. Add the olive oil to the water. Place your baking stone on an upper oven rack so the radiant heat from the top of your oven bakes the top of the pita more evenly with the bottom. The character of the wheat comes through with a full range of vitamins, minerals, fiber and protein. Bake each dough round individually in the oven for 2 minutes and then flip and cook for 1 minute. Bring a large pot (at least three quarts) of water to a gentle boil. Sourdough Pita Bread [print recipe] based on recipes from Weekend Bakery and Wild Yeast. 35 thoughts on “ Homemade Whole Wheat Sourdough Bread Recipe ” Cassie Thuvan Tran May 13, 2018 at 12:28 am. Combine four, water, olive oil and salt in a large mixing bowl. Whole grain sourdough bread has phenomenal flavor and nutrition. Bake for about another 15 minutes, until the desired level of browning is achieved. The exact diameter will depend on how much your dough rose; aim for about ⅛ inch in thickness, as too thin will yield a crispy flatbread rather than a pita. In a glass or ceramic bowl, mix together the honey, 1/2 cup whole wheat flour, and 1/2 cup of water. The first is for those who want to simply add sourdough flavor to something like a quick bread. Making sourdough starter takes about 5 days. Cover with a towel and allow to … If the pita is lightly golden, it’s done. 224g Active sourdough starter (100% hydration) 240ml warm water; 210 white bread flour; 175g wholweat flour; 2 tbs olive oil; 1 tbs granulated sugar If you don’t have a sourdough starter, you can increase the yeast to 1 tablespoon, increase the whole wheat flour to 10 ounces, and increase the water to 8 ounces. Do not add … Category: 1-1/2 tablespoons olive oil. That means the starter is made and maintained with equal weights of flour and water. There is a fairly wide margin of "error" on a consistency that will work. 1/2 cup + 2 tablespoons warm water. Mix on low with a dough hook, until well combined. Try it yourself. You’ll be amazed. Bake the pita: When oven has preheated, use a pizza peel to shimmy one round at a time, parchment paper and all, onto the preheated Baking Steel. Your email address will not be published. stuffed with hummus, cucumber, roasted eggplant, and roasted red peppers. Grease a large bowl, place the dough in the bowl turning to coat. I will be right over to help you devour that yumminess. I’ll sometimes squeeze in a Pilates workout as the dough rests before kneading and work or run errands as it rises. Note: You can use unsalted butter, salted is just my... Lightly dust your workbench, then dust the dough ball. Remove pita… What You Need. Set to the lowest speed and … I make hummus at home often, trying out various recipes until I find the perfect one (so far, my favorite is this one from Mark Bittman), but I don’t always make my own pita – even though fresh-out-of-the-oven bread always tastes better than something that shipped from factory to store and sat on the shelves for a few days. If your starter is not 100% hydration you'll need to adjust the flour or water in the recipe to make up the difference. In a bowl mix the water, yeast, molasses, and salt. In a large bowl, combine the flour, sugar, and salt. I feel like the fermented starter (mine is all whole wheat at this point too) and the longer rise time helps soften the whole wheat. If anything, the warmer weather has made it more active and flavorful. Let sit for 20 minutes. Excerpts and links may be used, provided that full and clear credit is given to This Runner’s Recipes with appropriate and specific direction to the original content. Back in January, I resolved this year would be the year I figure out sourdough bread baking. Let rest for 10 more minutes, and then knead for 2 minutes again. Bulk fermentation 90 … Set timer for 2 minutes. Pair your hummus with this flavorful and healthy #sourdough whole wheat pita bread! Meanwhile, roll the dough into a log and divide into 8 equal pieces. Even if the recipe demands more time than normal bread, the finished product is well worth the effort when you sink your teeth into this tangy and fluffy bread. Re-create fresh artisan sourdough bread to rival your local bakery--at home! This bread is made with pure sourdough starter (levain), which produces bread with a more rustic and denser crumb, with bigger holes and a thicker, chewier crust. To prepare dough: Combine 3 1/3 cups plus 1 tablespoon all-purpose flour and 2 1/4 cups whole-wheat flour in the bowl of a stand mixer fitted with a dough hook. In a large mixing bowl, combine the yeast-water mixture, sourdough starter, flours, salt, and olive oil. A thick stone (like the Fibrament stone we use in the video) takes 1 hour to fully heat. Place the lid on, and place the dutch oven into the oven. Let sit 5 to 10 minutes, then gradually mix in the … Oh, and I followed your link to the naan recipe and made that once too and it was REALLY good. One-click unsubscribe on every email. *Your starter can be freshly fed or discard. In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the flour, salt, and remaining tablespoon sugar. Pour the starter mixture on the preheated stone in long, flatbread-ish, shapes. I wondered that as well – I tried extending the time before the first flip and it seemed to help, as did keeping the dough thicker (I rolled some out too thin). Six months later, and my sourdough starter is still going strong. Let the mixture sit until it’s foamy on top, about 5 minutes. In a medium bowl, mix together the sourdough starter, milk, salt, ginger, citric acid, and melted oil. This sounds really good and not too hard, although it sounds like something that may take some practice to get right. If the dough is too sticky, add in more flour, 1 tablespoon at a time, and knead until smooth. Don’t skip the whole wheat flour in this recipe. Using your hands or the dough hook of your stand mixer, knead the dough for 2 minutes. Eric Rusch: Founder, proprietor, and Grand Poobah of Breadtopia. 1/2 cup sourdough starter … The only hands-on time comes with kneading and later with shaping and baking the pitas. Set machine for dough cycle and start. Whole wheat flour will be denser and won’t rise as much as white … Your oven and stone should be as hot as your oven will go. Stir … Roll out the dough balls into 6-8 inch rounds on a floured surface. *(except flour, grains, and some really heavy stuff), https://breadtopia.com/whole-wheat-pita-bread/, Rosemary Fougasse made with Heirloom Grain, La Cloche, Romertopf & Emile Henry Ceramic Bakers, 5g (1 tsp) Instant yeast - 1% or 70g (1/4 c). Use a pasta spoon or spider strainer to remove the cooked pasta from the … Six months later, and my sourdough starter is still going strong. I like baking it to a darker crust, which promotes the development of dark chocolate flavors. NOTE: The important part of this recipe is that the amount of active sourdough starter (stirred well) should be about equal in volume to the total amount of flour used (1½ cups of each). 1/2 teaspoon kosher salt. A majority of the time is when the yeast does its work. Bake for about another 15 minutes, until the desired … In a KitchenAid, mix on speed 2 for about 8 minutes and rotate once or twice to make sure everything is well incorporated. In a large bowl, combine the flour, sugar, and salt. Get full Sourdough Pita Bread Recipe ingredients, how-to directions, calories and nutrition review. Here are all of my best sourdough recipes in one collection. Whole wheat flour made with hard red winter wheat berries is the most often used flour for whole wheat recipes. Lightly coat the mixing bowl with a small amount of olive oil, place the dough in the bowl, and let rise for 1 hour or until doubled in size. In a spiral mixer: 5 minutes (speed 1) and 3 minutes (speed 2). I like baking it to a darker crust, which promotes the development of dark chocolate flavors. Required fields are marked *. Remove from the oven and let cooling on a baking rack. It is darker in color and creates a very dense loaf of bread. Makes 8 pita breads = 16 pita pockets. https://www.watchwhatueat.com/homemade-whole-wheat-pita-bread-recipe . Instructions. In a medium bowl, combine the sourdough starter and water then stir to dissolve. Hopefully it is not difficult to judge visually. The pitas should puff during the first 2 minutes of baking and be lightly golden brown by the end of the final minute. The ingredients and instructions in this recipe can help you achieve a tender and relatively open crumb in a beautiful artisan style, naturally leavened whole wheat bread. Preheat your oven to 475 degrees Fahrenheit and place a baking pan on the bottom rack. Shaping pita dough . Recipes, Servings:  Preheat the oven to 500 degrees with the pizza stone (or iron pan or baking steel) for about 35-45 minutes. Pita and hummus have been one of my favorite snacks since high school. Pat the dough ball flat. ohh this looks so good! If you’re interested in delving into the world of sourdough, check out Kimbell’s (free) recipe, along with 50 other options, at sourdough.co.uk. Pitas are ready to eat just 10 minutes after removing from oven. Your email address will not be published. Roll the ball into round disks somewhere around 3/16 - 1/4 inch thick. 1-1/4 cups bread flour, plus more if needed. 3/4 teaspoon instant yeast. Most items in our store *(except flour, grains, and some really heavy stuff) ship free to the lower 48 US states if your order totals $75 or more. If you don’t maintain a starter that is completely whole grain you can either convert yours over, make a new … Combine four, water, olive oil and salt in a large mixing bowl. Making pita bread at home is a longer process, but as with many bread recipes, you’re not actively cooking the whole time. This looks like SUCH an incredible kitchen appliance for an even more incredible recipe! In the world of sourdough there are two approaches. Wet your hands and gently knead the dough in the bowl by hand until it comes together with no … It's best to feed your starter 3-4 hours prior to starting this sourdough pita bread recipe. If anything, the warmer weather has made it more active and flavorful. Seriously! Bake at 500ºF (260ºC) on fully preheated stone for about 6 minutes. Different flours absorb different amounts of water. I like my whole wheat … This simple blend of whole-wheat flour, sourdough starter, sea salt and water produces bread with a tart, melt-in-your-mouth taste perfect for sopping up sauces, eating as toast or making into a sandwich. Add remaining ingredients, with flour being last. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, … Ingredients. Mix in the oil and starter. Ingredients 1 cup water 1 tablespoon active sourdough starter (I use rye; how to make rye sourdough starter) 2.5 cups all-purpose einkorn flour (I used Jovial einkorn here) 1 teaspoon fine sea salt 2 tablespoons olive oil. It does take some practice to get them to puff perfectly, but they still turn out really good if they don’t puff! DIRECTIONS. both dips are so good that it’s hard to choose just one! Thank you for subscribing! Good pita bread is magic. However, Working with hard red winter berry whole wheat flour in a long rise sourdough bread is challenging because… After the dough has rested for 1 hour, do your first fold. Sourdough Einkorn Pitas. Me too! Bulk fermentation 90 … Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes. This looks like SUCH an incredible kitchen appliance for an even more incredible recipe! Weigh all ingredients into a glass or ceramic bowl. 500 grams Bread Flour - (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. I make my own hummus but Ive never tried making pita. In a large mixing bowl combine all dry ingredients including sugar or honey (if you … I offer a few thoughts in the video, but countless mind blowing alternatives abound. Instructions In a medium bowl, combine the water, yeast, and 1 teaspoon of sugar. The whole wheat lends a really delicious nutty flavor to these pitas, and creating these with 100% plain flour made for lackluster pitas without … Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 … I used Turkey red in the video. I’ve made my own bagels before though–they were INCREDIBLE. Plus the pita … Subscribe for my weekly newsletter and receive a free download of injury prevention exercises for runners. Mix the ingredients into a loose shaggy dough with a wooden spoon or dough whisk. ; Remove 1 ball (keeping the others covered) and press into a flat disc with a … 500g (4 1/4 c) Whole wheat flour* - 100% 360g (1 1/2 c + 2 Tbs) Water - 72% 12g (1 Tbs) Olive oil - 2.4% 10g (1 1/2 tsp) Salt - 2% 5g (1 tsp) Instant yeast - 1% or 70g (1/4 c) Sourdough starter - … This sourdough version was just as fun and easy to make. You may find that the flour you use requires a greater or lesser quantity of water than this recipe calls for in order to achieve the same dough consistency. To make the pita: Combine all of the pita ingredients (except the oil for brushing), and mix and knead to make a soft, smooth dough. An easy recipe for whole wheat sourdough bread that’s light and flavorful (not heavy and dense). a basket of puffy pita. via @thisrunrecipes #recipe #healthyeats, Your Body Provides the Best Feedback – Not Your GPS, Easing Back into Training + Feetures Elite Tempo Review, 2 oz. 1/2 cup whole wheat flour. Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes. Instructions. 1/2 teaspoon kosher salt. Melt a couple tablespoons of salted butter and set aside. Cover lightly, and place in a warm place. Making the Pita Make the dough by kneading all the ingredients in a free standing mixer for 4-5 minutes (by hand 8 to 10 minutes). I love pita and hummus. Copyright © 2020 Laura Norris Running on the Brunch Pro Theme, Laura Norris Running https://lauranorrisrunning.com/, Back in January, I resolved this year would be the year I figure out sourdough bread baking. You can use it for sandwiches, as a side to a salad (such as this one), or as a dipper along with fresh vegetables for hummus. Once the starter is dissolved, add the olive oil, yogurt, sugar, then stir to combine. Store your uneaten pitas in a plastic bag soon after cooling to keep them pliable. Optionally, rotate loaves after 5-7 minutes to ensure even browning. Slowly add the flour. 50 grams Bubbly Sourdough Starter - (¼ cup. The dough can be made in advance and baked the following day. Measure the culture into bread machine pan. Ohhhhh I used to make homemade bread all the time but I’ve never thought to make pita! Make a well in the centre and add in the sourdough starter discard, … Just try to get sorta close to the consistency of the dough in the video. Working in batches, boil the pasta for three minutes. Ingredients. See step 1 of instructions) 350 grams warm water (80° F) - (1 ⅓ cups plus 2 tablespoons) 500 grams Bread Flour - (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. This is a recipe … They are definitely not crispy/flatbread like, so I wonder if my oven is losing too much heat from all the door open/close for flipping. Ready for the Oven. , or it … Sep 8, 2020 Tom a log and divide 8... Good pita bread made it more active and flavorful ready to eat just 10 minutes, remove the lid,. Dough hook of your sourdough starter - ( ¼ cup, rotate loaves after 5-7 minutes to ensure even.... The development of dark chocolate flavors skillet, at 400 degrees dry, crumbly.! One of my favorite snacks since high school, sourdough starter - ( ¼ cup to them!: Founder, proprietor, and 1 teaspoon of sugar a thick stone ( like Fibrament. 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World of sourdough there are no refined or weird preservatives in this recipe but Ive tried... Maple syrup, and then knead for 2 minutes whole wheat sourdough pita recipe then knead for 5-10 minutes or do a of... Will result in a large mixing bowl or stand mixer fitted with a full range of,. Baking steel ) for about 35-45 minutes is darker whole wheat sourdough pita recipe color and creates very...
2020 whole wheat sourdough pita recipe