Dutch Oven Sunchoke Sourdough |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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12 grain, soy and whole wheat flour along with psyllium, flax and pumpkin seeds make for a delicious, hearty, healthy sourdough boule with a rather unique addition - mashed Jerusalem artichokes (aka sunchokes)! The bread gets dark and crusty from being baked in a cast iron pot and stays moist and tender inside. Read more . Makes a very large boule. Ingredients:
3/4 lb jerusalem artichokes, peeled and cut into large chunks |
1/2 cup milk |
2 tbsp butter |
1 1/2 tsp salt |
1 tbsp brown sugar |
1 1/2 cups flour |
2 cups whole wheat bread flour |
1 cup 12-grain flour |
1/2 cup soy flour |
1/2 cup psyllium husks |
1/4 cup whole flaxseeds |
1/2 tbsp instant yeast |
1 cup active sourdough starter |
1/2 cup warm water |
1/3 cup pumpkin seeds |
Directions:
1. In a pot of boiling water, cook the Jerusalem artichokes until very soft (around 20-30 minutes). Drain well.
2. Add milk, butter, salt and sugar and mash as smooth as possible. Set aside to cool slightly.
3. In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, flaxseeds and yeast.
4. Stir in the mashed mixture, sourdough starter and warm water.
5. Continue beating for 10-12 minutes, until fairly elastic.
6. If kneading by hand, turn out onto a lightly floured surface, add the pumpkin seeds and knead 10 minutes. If using a stand mixer, add the seeds and continue mixing at medium speed for 6-7 minutes.
7. Cover and let rest 30 minutes.
8. Knead dough briefly and shape into a rough ball (or oval if your Dutch oven is that shape), place on a sheet of parchment paper.
9. Cover and let rise until doubled, about 1 1/2 hours.
10. 45 minutes to an hour before you are ready to bake, preheat the oven to 450F and place a heavy (preferably enameled cast-iron) Dutch oven in the oven.
11. Slash the risen loaf 3-4 times with a sharp knife, carefully remove the hot Dutch oven and using the parchment paper lift up the dough and gently drop it inside.
12. Bake, covered, for 25 minutes.
13. Remove the lid, and continue baking 15 minutes.
14. Cool on a wire rack for a minimum of one hour before cutting.
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