Dutch Oven Sunchoke SourdoughFrom jo_jo_ba 5 years ago
- 3/4 lb Jerusalem artichokes, peeled and cut into large chunks shopping list
- ½ cup milk shopping list
- 2 tbsp butter shopping list
- 1 ½ tsp salt shopping list
- 1 tbsp brown sugar shopping list
- 1 ½ cups flour shopping list
- 2 cups whole wheat bread flour shopping list
- 1 cup 12-grain flour shopping list
- ½ cup soy flour shopping list
- ½ cup psyllium husks shopping list
- ¼ cup whole flaxseeds shopping list
- ½ tbsp instant yeast shopping list
- 1 cup active sourdough starter shopping list
- ½ cup warm water shopping list
- 1/3 cup pumpkin seeds shopping list
How to make it
- In a pot of boiling water, cook the Jerusalem artichokes until very soft (around 20-30 minutes). Drain well.
- Add milk, butter, salt and sugar and mash as smooth as possible. Set aside to cool slightly.
- In a large bowl (or stand mixer fitted with the dough hook) whisk together flours, psyllium, flaxseeds and yeast.
- Stir in the mashed mixture, sourdough starter and warm water.
- Continue beating for 10-12 minutes, until fairly elastic.
- If kneading by hand, turn out onto a lightly floured surface, add the pumpkin seeds and knead 10 minutes. If using a stand mixer, add the seeds and continue mixing at medium speed for 6-7 minutes.
- Cover and let rest 30 minutes.
- Knead dough briefly and shape into a rough ball (or oval if your Dutch oven is that shape), place on a sheet of parchment paper.
- Cover and let rise until doubled, about 1 1/2 hours.
- 45 minutes to an hour before you are ready to bake, preheat the oven to 450F and place a heavy (preferably enameled cast-iron) Dutch oven in the oven.
- Slash the risen loaf 3-4 times with a sharp knife, carefully remove the hot Dutch oven and using the parchment paper lift up the dough and gently drop it inside.
- Bake, covered, for 25 minutes.
- Remove the lid, and continue baking 15 minutes.
- Cool on a wire rack for a minimum of one hour before cutting.
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