Here comes the favourite bread of our volunteers, made by our brother Florian.
During his time here, he wrote the Ananda Valley Recipe Book, with plenty of fantastic
recipes. Everything from Kimchi, basic sour dough and how to cook tofu, to soy yoghurt and sauerkraut recipes can be found there.
To access it, subscribe and support us via our Patreon site.
For 2-3 breads
– Sourdough starter
– 400 g (course) wholewheat flour + 100 g to continue sourdough starter
– 200 g plain white flour
– 75 g bread syrup or regular sugar
– 400 ml water + 100 ml to continue sourdough starter (not tap water)
– 75 ml vegetable oil
– 2 tbsp salt
– 3 tbsp ground fennel
– 75 g ground flax seeds (optional)
– Sunflower or pumpkin seeds (optional, amount to taste)
– Hazelnuts, almonds or walnuts (optional, amount to taste)
– Raisins (optional)
- In a mixing bowl, add all the ingredients together and mix well. You can add the whole jar of the sourdough starter, leaving a little bit on the sides to continue the starter. As we’re using (course) wholewheat flour, the dough won’t be your typical dough you can knead. The dough should be thick, but still flatten out in the bowl when left to rest. If the consistency is off, add more water / flour depending on if it’s too thick or too liquid, respectively.
- To continue the sourdough starter, add 100 g of wholewheat flour and 100 ml of water to the leftovers in the jar and mix. Put the starter back in the fridge.
- Cover the mixing bowl with a tablecloth and leave to proof at room temperature for 8-16 hours (the longer, the more “sour” it’ll taste.
- Transfer the mixture to the oven form in which you’ll bake the bread, making sure there’s at least 2 cm between the mixture and the top of the form.
- Leave to proof for 30 minutes to an hour, preferably at 25-35 degrees Celsius, which can be done in the oven (take out bread before preheating the oven to 180 degrees).
- Preheat the oven to 180 degrees Celsius and, when hot, put the bread in the oven for 15 minutes. Then, take out the bread, make cuts at the top of the bread with a knife about 2-3 cm deep, with the distance between the cuts being roughly 3 cm.
- Put the bread back in the oven, lower the temperature to 160 degrees and bake the bread for another 1 hour and 30 minutes.
- Cover the bread in a cloth when taken out of the oven, and leave to cool down for 2 hours. Then, take the bread out of the form and cover with a cloth again. Leave to rest for at least 6 hours, before cutting it. Taking the bread out of the form before the 2 hours is not recommended, as the bread will be too stuck to the form. Waiting too long (3+ hours after taking out of the oven), will prove hard as well, as the bread will stick to the form again.