Sourdough Bread (Zuurdesem Brood)
© by Tony van Roon
makes 1 bread:
500 gram 100% whole wheat flour
2 teaspoons salt (optional)
125grams Sourdough starter (see sourdough starter recipe)
about ¼ liter warm water
You want sourdough bread??? Try this old Dutch recipe. It has been in my family for several generations. This
bread is a real sourbread and has the associated, peculiar, light sour taste. Make no mistake, this bread is probably
very much different than what you are used to. Also, slice this bread thinly because it is heavy. Because of very
long rise time most of the nutrients will be broken down already which means better absorption by the body. You don't
ever need laxatives if you eat this bread on a regular basis. In the Netherlands this bread is known as "Zuurdesem
Brood".
Mix all ingredients together in a large bowl, with the 125gram of sourdough starter, and
knead it for about 10 minutes. If it is sticky add a little bit of flour and a bit of warm water if too dry.
Cover the dough (in the bowl) with a damp cloth or plastic wrap and let rise on a warm, draft free place for 1-1/2
hours.
Knead again for about 2 minutes.
Form the dough with a lightly floured rollerpin to a rectangular shape, about an inch thick. Roll it up and place it
in a well greased, breadpan with the seam down. Cut the top, with a scissor or sharp knife, lengthwise so it will not
crack during rising or baking.
Cover the dough lightly with plastic wrap (brush the top lightly with oil to prevent drying out) and let it rise
for 4 hours. A temperature of 25 °C is desirable. I usually heat up the oven lightly to this temperature and let
the dough rise in there, while once in while reheating the oven slightly to maintain the 25 degree temperature.
Bake in a preheated oven at 210 °C (412 °F.) for about 45 minutes. Place it low in the oven! 10 minutes
before the end of baking brush the top with water to get a shiny crust.
If you like this bread (try one first) you can speed up the dough making process by doubling the amounts for the
starter dough and keep 125 gram in a loosely covered jar in the refrigerator. Then, the
evening before baking the bread, take the starter dough from the refrigerator, add some flour and warm water as per
above instructions and off you go.
Note that this recipe and that of the sourdough starter are copyrighted and may not be made
or sold for profit without prior written permission!
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