Whole Grain Sourdough Bread with Psyllium Husk
Adding psyllium husk and extra water to a whole wheat dough is an easy way to increase the fiber content of bread while also making the slices more tender and pliable. Try this recipe with hard white spring wheat or another whole grain flour of your choosing.
- Prep time
- 40 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 500 g hard white spring whole grain flour or home milled hard white spring wheat berries (flour: 3 3/4 cups + 1 Tbsp)
- 460 g water, divided 400 grams and 60 grams (1 2/3 cups and 1/4 cup)
- 100 g sourdough starter (1/3 cup)
- 12 g psyllium husk powder or flakes (2 Tbsp)
- 10 g salt (1 3/4 tsp)
Instructions
- 1
Mixing, Gluten Development, First Rise
- 2
Mix the pysllium husk powder and about 60 grams of the total water in a small bowl. Cover and let gelatinize.
- 3
In a large bowl, mix together the flour, starter, salt, and 400 grams of water. You may need to use more water if the whole wheat flour you chosen is a strong red wheat. Add it slowly 1 Tbsp (15 grams) at a time and only if the dough feels dry. Cover and let the dough sit for about 15 minutes.
- 4
Add the psyllium gel to the dough by squishing it in with your hands then slapping and folding the dough on a clean work surface.
- 5
Return the dough to the bowl or put it in a straight-walled container. Mark the level of the dough and let it rest 20-30 minutes. Do a round of stretching and folding, another 20-30 minute rest, and a second round of stretching and folding. Add more water during these steps if the dough seems to be getting too dry from the psyllium husk.
- 6
Let the dough rise until it has expanded by about 75%.
- 7
Shaping, Final Proof
- 8
On a clean work surface, shape the dough into a boule, batard, or oblong loaf. Place it seam-side up in a proofing basket and cover.
- 9
Let the dough rise again for 40-60 minutes at room temperature, then in the refrigerator overnight or for 8-16 hours. If the ambient and dough temperatures are over 75°F, refrigerate the dough sooner or even immediately after shaping. If you prefer a less sour bread, bake the same day by only proofing at room temperature for 1-2 hours.
- 10
Baking
- 11
Preheat your oven and baking vessel to 500°F for 30 minutes.
- 12
Flip the dough out of the proofing basket and onto a sheet of parchment paper and score it.
- 13
Bake as follows, noting that the time with the lid on has been increased to yield a lighter-colored loaf than the recipe photo. If you want a dark bread like the photos, take the lid off after 20 minutes.
- 14
500°F for 15 minutes, lid on
- 15
450°F for 10 minutes, lid on
- 16
450°F for 10-15 minutes, lid off
- 17
The high moisture content of this dough makes the bake time relatively long. When it is done, the bread should have an internal temperature over 205°F and sound a bit hollow when you knock on the base.
- 18
Let the bread cool for several hours or even a full day before you slice it.