Gingerbread Sourdough
Sourdough bread is super yummy with all the flavors of gingerbread. Have a slice for breakfast with some honey and a cup of tea.
Servings: 1 loaf
Ingredients
- 1 cup Sourdough Starter
- 1 cup Water spring or filtered with minerals warm
- ¼ cup blackstrap molasses
- ¼ cup honey
- ¼ cup olive oil or Coconut Oil
- 2 teaspoons Celtic Sea Salt
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 4 cups white whole wheat flour (divided) (do not use sprouted flour)
Instructions
- Add your sourdough starter to your mixing bowl.
- Add the water, oil, molasses, honey, spices, salt, and three cups of flour.
- If using a mixer, use a dough hook and process just until ingredients are mixed together. If mixing by hand, stir together the dough with a wooden spoon for 3 minutes, or get your hands in the bowl and mix for 3 minutes. Add the rest of the flour and mix until the dough pulls away from the bowl.
- Transfer the dough to a well oiled rising bucket or bowl and put a cover over it. Let the dough sit in the bowl for five hours at room temperature, which should be around 70°F.
- After five hours, the dough should be almost double. Stir the dough down with a spoon or punch it down with your fist in the bucket or bowl.
- Place in a greased loaf pan.
- Allow the dough to proof for approximately 2.5 hours or until doubled and nicely risen.
- When your loaf has doubled and your oven is preheated to 400°F, slash the top of the dough with a sharp knife or lame. Put the proofed dough into the preheated oven (400°F) for 30 to 40 minutes, until nicely brown and when you tap it, it sounds hollow. Remove from the pan and cool on a wire rack.
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