This hearty, versatile whole grain sandwich bread has extra added fiber and seeds for great nutrition and digestion. It can be served in a variety of applications like savory sandwiches or toast, for example layered here with avocado, whipped ricotta, lemon, herbs, and olive oil.
Directions – Good Gut Whole Grain Toast
1. Evenly spread the avocado mash on top of the toasted bread slice.
2. Layer the whipped ricotta on top of the avocado mash.
3. Drizzle the ricotta with the olive oil.
4. Sprinkle the lemon zest, sumac, and salt onto the ricotta.
5. Garnish the toast with micro mint.
6. Serve immediately.
CHEF NOTES: Feel free to substitute the finishing herbs and spices to match your taste.
Directions – Good Gut Whole Grain Sandwich Bread
1. In a medium-sized bowl, combine water, sourdough starter, extra virgin olive oil, kefir, and honey. Whisk until the starter is evenly dispersed and incorporated.
2. Add the whole wheat flour and bread flour to the bowl. Mix the wet into the dry, ensuring all dry bits are incorporated and a homogenous mixture has formed.
3. Cover the bowl tightly with plastic wrap and leave to rest at room temperature for 30-45 minutes.
4. Once the rest period has elapsed, remove the plastic wrap from the bowl and add the salt, chia seeds, flax seeds, sesame seeds, and hemp seeds. Thoroughly mix until the salt and seeds are evenly dispersed within the dough.
5. Transfer the dough to a bulk fermentation bin. Cover the bin and leave to rest for 1 hour.
6. After 1 hour has elapsed, perform a set of coil folds on the dough. To do a coil fold, first gently lift the dough from the center with both hands, until one end releases from the bin. Gently lower the dough to allow the released end to tuck under the center of the dough mass and repeat with the other side. Rotate the bin 90 degrees and repeat this process. The dough should resemble a slack square shape. Cover the bin and leave to rest for an additional hour.
7. Repeat the coil folds, followed by the hour rest period, 3 more times.
8. After the final rest period is complete, transfer the dough to a lightly floured work bench to shape the dough. Using a bench knife and hands, flip the dough over. Fold the bottom of the dough up into the center. Then fold the left side of the dough over to the right, and the right over to the left, to form an envelope-like shape.
9. Grab the top of the dough and fold it down into the center. Grab the new top of the dough and roll it gently down toward the base, creating a rolled tube.
10. Transfer the dough to the Pullman loaf pan (4″ x 4″ x 9″), placing it seam side down. Place the pan into a loose-fitting, food-safe plastic bag, and transfer to the refrigerator. Leave to cold ferment for a minimum of 12 hours and up to 18 hours.
11. Preheat oven to 425°F with convection.
12. Remove the Pullman loaf pan from the refrigerator. Allow the dough to rest covered at room temperature until it is ½” from the top of the pan. Remove the food-safe plastic bag. Slide on the cover, ensuring that the fit is tight. Place the pan in the oven, on the middle rack. Bake for 15 minutes.
13. Reduce the oven temperature to 350°F and bake for ~45 minutes. To check the doneness of the bread, gently slide open the lid and take the internal temperature. The temperature should read 204°F. If the temperature does not read 204°F, close the lid and continue baking for an additional 5 minutes. Check the internal temperature after the time has elapsed and repeat if needed.
14. Remove the pan from the oven and place on a cooling rack. Remove the lid and leave the loaf to rest in the pan for 10 minutes.
15. Invert the pan onto a cooling rack to release the bread loaf. Leave the loaf to cool through, ~1-2 hours.
16. Slice and enjoy.
CHEF NOTES: Seeds can be substituted to match preferences and personal taste. Red whole wheat flour can be used in place of the white whole wheat flour—it will produce a heartier loaf that has a richer color and a slightly nuttier taste. (Some red whole wheat flour can
impart a slightly bitter flavor.)
YIELD: 1 – 4″ x 4″ x 9″ loaf or 18 slices
SHELF LIFE: 1 week