Olive & Thyme Sourdough Bread

Sourdough Bread – Something which I grew up on my whole childhood! We never bought bread – or very rarely! And even mum’s homemade ‘yeast’ bread was a treat in our household! So this divine loaf of bread is still from the same sourdough culture that my mum had as a kid! It’s actually over 120 years old! Not kidding! This is one seriously old culture! And the bread that results is proof that it really is amazing! You keep feeding the culture, perhaps once a week and it just keeps on living! Amazing stuff!

Olive & Thyme Bread 11What I will say is that this is my version of mum’s sourdough! I’ve revamped it! Mum’s sourdough often came out quite dense, and largely because she made it with mostly rye flour, however I do quite a different rise process, and I believe it makes a big difference!

Obviously I have a pre-existing culture. Some of you may be lucky to have a culture too. If you don’t, there are recipes out there to start your own, or you can sometimes find it in specialty cooking shops or health food stores.

This is the REAL deal sourdough! I mean, most of the sourdough that you buy in the supermarket has yeast added! Well I’m here to tell you that this has none, zilch, zero, zip! Just naturally occurring yeast from the culture! Often those sensitive to regular yeast breads can handle sourdough.

The bacteria in sourdough (Lactobacillus), along with the natural yeast from the fermentation, work hand in hand to predigest the grains. This helps to make the bread much more easily digestible. I love the fact that this is another way I can get good bacteria into my family!

Because the production of sourdough is lengthy, the proteins in the gluten are broken down far more than a typical loaf of bread, also aiding in digestion. We eat a diet low in wheat & gluten, however this sourdough as a treat suits us much better, as it’s much more gentle on the gut. And despite the hours involved in waiting for this bread to do it’s thing, each step is actually super easy and quick!

Sourdough has an amazing way of preserving itself. The Acetic acid prevents molds from growing, so there’s no need to worry about it spoiling in the fermenting process.

Sourdough is also an incredible powerhouse of naturally occurring vitamins. With excess of 15 vitamins, it really is so much better than what you will find on any supermarket shelf.
Olive & Thyme Bread 3

You can see above how I’ve folded the dough a couple of times. This will help the dough to hold its shape.
Olive & Thyme Bread 2
And above I’ve pinched the dough. This will become the underside of the loaf and the smooth finish that you cant see here, will become the top.
Olive & Thyme Bread 4
Ready to prove in the banneton.
Olive & Thyme Bread 5
Slashed and ready to bake!
Olive & Thyme Bread 6
The gorgeous finished product!
Olive & Thyme Bread 10
And I had to show you one last photo of the beautiful soft crumb. When first baked, it’s amazing just drizzled with olive oil! After a day or so it will begin to firm and the texture will become more dense but it’s then wonderful toasted with eggs. Enjoy! xx

Olive & Thyme Sourdough Bread
This delicious bread is the perfect crusty bread to go with a warming winter soup or topped with beautifully poached eggs and hollandaise sauce....or perhaps just simply avocado, lemon, salt & cayenne pepper! Yummo!!
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Ingredients
  1. 400g Organic Unbleached Bakers Flour
  2. 150g Organic Unbleached White Spelt Flour
  3. 1 tsp Celtic Sea Salt
  4. 80g Sourdough Culture
  5. 350ml Water
  6. 50g Kalamata Olives, pitted & sliced in half
  7. 6 Sprigs Fresh Thyme
Instructions
  1. Place the flours, salt, culture and water into the Thermomix and mix 5-10 Sec/Speed 6. Add the thyme and knead 2 minutes (adding the olives with 20 Sec knead time remaining.)
  2. Place into a large bowl and cover with cling wrap or a beeswax food wrap and set aside for 8-10 hours to ferment.
  3. Once proved, using a pastry scraper push and fold the dough down in the bowl a few times. (The dough will be quite sticky at the beginning of this step, but after folding a few times you will start to see it hold its shape). On a very lightly floured surface, bring the dough together so it is just workable. Be careful not to incorporate too much extra flour as it will end up too tight a loaf!
  4. Fold the dough over and pinch the edges together, forming into a nice rectangular loaf shape. Flour a rectangular banneton sufficiently and place the nice top side of the loaf down in the basket, with the pinched base showing. (Don't worry, when we turn the loaf out to bake, the good side will be back on top!)
  5. Leave to prove for another 2 hours in the banneton. I sometimes cover loosely with a plastic bag so the bread doesn't dry out.
  6. Insert a pizza stone into the oven 30 minutes prior to baking, and a small tray on the bottom shelf and preheat the oven to 250°C.
  7. Boil the kettle. Once the oven is hot, quickly turn out the prepared loaf onto the pizza stone that's been lightly dusted with flour or semolina. Slash the loaf with a very sharp knife in 3 places if you please.
  8. Place the bread into the oven and quickly pour about 150mls of boiled water onto the tray below and shut the oven immediately. This will create steam in your oven to help create a nice crispy, dark crust.
  9. Bake for approximately 25-30 minutes or until golden brown. The bottom of the loaves should sound hollow when cooked. Serve warm with loads of butter and a delicious soup!
Notes
  1. You can omit the olives and thyme and replace with some dried fruit and nuts, like walnuts and figs or you can just leave out completely for a plain loaf.
  2. If you don't have a banneton you can just prove in a regular bread tin and you will get a wonderful loaf in that too!
Kitch'n Thyme http://kitchnthyme.com.au/

Chia & Almond Fruit Bread

Chia

I started making the basic version of this bread from Tania Hubbard a while ago and absolutely love it! I’ve made it so many times and have often added sundried tomatoes, feta or cheddar, chives, basil and parsley to the mix for the perfect Mediterranean bread! It’s amazing!

Well recently I was in the kitchen with my good friend from Desperate Healthwives and we got cooking and came up with this one! How delicious is it!!! Well, I mean you probably aren’t too sure as you havent made it yet, but I highly suggest you just get straight off here and go and make it! It’s so quick and sooooo delicious!!

Chia & A Fruit Bread

Gluten free, paleo, vego, whatever diet you follow you are pretty sure to like this one!!

You can substitute some of the dried fruit for extra nuts in the bread. I actually love nuts in there and forgot to add them when I made this loaf, so that’s how the topping came along!

The topping is really delicious!! I really suggest making it! If you’re dairy free, just leave out the butter and sub with a tsp or 2 of coconut oil.

How gorgeous would the be as part of a Christmas breakfast or brunch or with a cheeseboard and berries! Yummo! xx

Chia & Almond Fruit Bread
This is a gorgeous take on a beautiful gluten free, grain free bread....and would be perfect for Christmas breakfast!
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 100g Almonds
  2. 80g Arrowroot
  3. 1 tsp Bicarb Soda
  4. 1 tsp Cinnamon
  5. 1/2 tsp Allspice
  6. pinch celtic salt
  7. 3 Organic Eggs
  8. 2 Tbsp Apple Cider Vinegar
  9. 2 Tbsp Chia soaked in 30ml Water
  10. 1/2 Lemon, zested
  11. 50g Dried Figs
  12. 50g Dried Apricots
  13. 50g Medjool Dates
  14. 50g Walnuts
  15. 20g Butter
  16. 20g Maple Syrup
  17. 1/8 tsp Cinnamon
Instructions
  1. Preheat the oven to 175°C. Grease and line a loaf tin with baking paper.
  2. Place the almonds into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the arrowroot, spices, bicarb and salt and mix 10 Sec/Speed 5.
  4. Add the eggs, vinegar, chia & lemon zest and mix 10 Sec/Speed 5.
  5. Add the dried fruit and mix 5 Sec/Speed 3/Reverse.
  6. Pour into the prepared loaf tin and bake 30-35 Mins or until golden brown and cooked through.
  7. Place the walnuts, butter, maple syrup and cinnamon into the Thermomix and combine 5 Sec/Speed 2.5.
  8. Spread the mixture evenly onto the top of the bread and bake for a further 5 minutes.
  9. Cool completely on a wire rack before serving with butter!
Adapted from Tania Hubbards Chia & Almond Bread
Kitch'n Thyme http://kitchnthyme.com.au/

Sourdough Pumpkin Vienna

 

Pumpkin Sourdough Vienna
Sourdough Bread – Something which I grew up on my whole childhood! We never bought bread – or very rarely! And even mum’s homemade ‘yeast’ bread was a treat in our household! So this divine loaf of bread is still from the same sourdough culture that my mum had as a kid! It’s actually over 120 years old! Not kidding! This is one seriously old culture! And the bread that results is proof that it really is amazing! You keep feeding the culture, perhaps once a week and it just keeps on living! Amazing stuff!

What I will say is that this is my version of mum’s sourdough! I’ve revamped it! Mum’s sourdough often came out quite dense, and largely because she made it with mostly rye flour, however I do quite a different rise process, and I believe it makes a big difference!

Obviously I have a pre-existing culture. Some of you may be lucky to have a culture too. If you don’t, there are recipes out there to start your own, or you can sometimes find it in specialty cooking shops or health food stores.

This is the REAL deal sourdough! I mean, most of the sourdough that you buy in the supermarket has yeast added! Well I’m here to tell you that this has none, zilch, zero, zip! Just naturally occurring yeast from the culture! Often those sensitive to regular yeast breads can handle sourdough.

The bacteria in sourdough (Lactobacillus), along with the natural yeast from the fermentation, work hand in hand to predigest the grains. This helps to make the bread much more easily digestible. I love the fact that this is another way I can get good bacteria into my family!

Because the production of sourdough is lengthy, the proteins in the gluten are broken down far more than a typical loaf of bread, also aiding in digestion. We eat a diet low in wheat & gluten, however this sourdough as a treat suits us much better, as it’s much more gentle on the gut. 

Sourdough has an amazing way of preserving itself. The Acetic acid prevents molds from growing, so there’s no need to worry about it spoiling in the fermenting process.

Sourdough is also an incredible powerhouse of naturally occurring vitamins. With excess of 15 vitamins, it really is so much better than what you will find on any supermarket shelf.
 Kneaded Sourdough
You can see in the image above the beautifully kneaded bread in the Thermomix. 
  Sourdough Proving
Then after it has proven, about 6-8 hours later!

 Sourdough loaves
Above you can see how I’m doing the last prove on the bread. You can see how the loaves are pushed up against each other, with baking paper in between, and proving parallel using the Thermomat in between. The Thermomat also provides stability, holding the loaves up to prove.

Sourdough Vienna finished
Beautifully golden baked bread! The taste is so different and a little tangy! I love that! It is amazing either buttered hot out of the oven or toasted with a delicious egg breakfast!

Sourdough sliced

Look at the gorgeous crumb on it! It’s quite aerated for a true sourdough! Not quite sandwich bread,  but perfectly filling and satisfying! Once you store it, it will become more dense, but then it’s beautiful toasted!

Sourdough Pumpkin Vienna
Beautiful golden pumpkin sourdough, with the crunch of freshly toasted pumpkin seeds, and the amazing benefits of a cultured dough!
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Ingredients
  1. PRE FERMENT
  2. 200g Organic Unbleached Bakers Flour
  3. 150g Filtered Water
  4. 40g Sourdough Culture/Starter
  5. DOUGH
  6. 400g Pumpkin Puree (approx. 600g fresh uncooked)
  7. Reserved Pre Ferment
  8. 700g Organic Unbleached Bakers Flour
  9. 250g Filtered Water
  10. 2 tsp Celtic Sea Salt
  11. 100g Toasted Pumpkin Seeds
PRE FERMENT
  1. Mix the pre-ferment ingredients together, cover with cling wrap and let ferment for 8-10 hours
DOUGH
  1. Place roughly chopped pumpkin into TM basket.
  2. Place 500g water into mixing bowl and insert TM basket. Cook 20 mins/120°/Speed 2. Once cooked, remove basket using spatula, discard water and transfer pumpkin into mixing bowl. Puree, 10 Sec/Speed 5.
  3. Allow to cool briefly. Add the preferment, bakers flour, water and salt and bring together 10 Sec/Speed 6. Knead 2 Mins.
  4. Add the toasted pumpkin seeds and Knead 2 Min further.
  5. Transfer into a large mixing bowl and leave to prove for 6-8 hours.
  6. Once proved, using a pastry scraper push and fold the dough down in the bowl. The dough will be very sticky at this point. On a lightly floured surface, bring the dough together so it is just workable. Be careful not to incorporate too much extra flour as it will end up too tight a loaf!
  7. Cut into 2, and shape each loaf into a vienna shape. Place onto sheets of baking paper, pushing the loaves up against each other, with baking paper in between. Using a really sharp knife, slash loaves, making 3 parallel slashes along the length of the bread. Leave to prove for 2-3 hours.
  8. Twenty minutes before baking, place a baking tray on the lowest rung of the oven, and a pizza stone on the rung above. Preheat the oven to 250°C.
  9. Boil the kettle. Once oven is hot, carefully place 1 (repeat the process with the 2nd loaf) prepared loaf onto the pizza stone, leaving the baking paper underneath. Quickly pour about 150mls of boiled water onto the tray below and shut the oven immediately. This will create steam in your oven to help create a nice crispy, dark crust.
  10. Bake for approximately 25-30 minutes or until golden brown. The bottom of the loaves should sound hollow when cooked. Serve warm with loads of butter!
Kitch'n Thyme http://kitchnthyme.com.au/