The Gissleberga bread is made from 100 pct wholegrain wheat. Even though all bran and germ is left in the flour the bread is soft and juicy and sort of light with a deep, complex nutty flavour from the grain and the long fermentation.
Prepare the sourdough a few days before you intent to bake the bread.
- make a pre-ferment 5-6 hours before kneading the dough.
- make a mix of wheat bran and wheat germ and knead the dough.
- fold the dough, it takes around 4-5 hours and then put it in a kneading bowl in the fridge until the next day.
- bake the bread
What you need:
10 g young sourdough (refresh the sourdough a few times before)
100 g lukewarm water
100 g wheat flour
Mix of wheat bran and wheat germ:
85 g wheat bran
15 g wheat germ
100 g water
10 g neutral oil ex. rapeseed oil
390 g lukewarm water (30°C)
4 g yeast
100 g pre-ferment
475 g wheat flour
8 g dark malt syrup or honey
16 g fine salt
For the folding:
50 g rice flour
50 g wheat flour
How to do it:
Mix the young sour dough, water and wheat flour into a light, porridge-like texture.
Put the dough aside (25-28°C) until the pre-dough has risen 20-30% - it takes about 4-8 hours. The consistency should be light and frothy, and the pre-ferment should have a sweet and flower-like scent.
You can test if the pre-ferment is ready by putting 1 tsp of dough into a small bowl of water. If the dough is floating, the dough is ready to use. If it sinks, it must rest a bit longer. If the dough does not float at all, even after hours, it is most likely because the sourdough is not strong enough. Then you will have to refresh it a few times every 8th hour.
Use 100 g of the pre-ferment for the bread-dough and save the rest in the fridge for next time (remember to feed the dough occasionally).
The mix of wheat bran and wheat germ:
Roast the wheat bran and wheat germ in the oven at 190°C for 15 minutes.
It is important that the oven is not on the hot air function to prevent the wheat bran from flying around inside the oven.
Stir 100 g of water, the roasted wheat bran, the roasted wheat germ and oil together in a bowl and put it aside for 30 minutes.
Kneading on a stand mixer:
Whip the yeast into 360 g of lukewarm water in the stand mixer.
Add the pre-ferment and the wheat flour and knead the dough on the lowest level for 2 minutes.
Cover the bowl and let the dough rest for 30 minutes. Knead the dough on the highest level until it pulls away from the side of the bowl.
Turn down the speed to the lowest level and add the mix of wheat bran and wheat germ and the syrup, then knead the dough for 2 minutes. Turn up the speed and knead the dough for 2 minutes. Add in the last 30 g of water and the salt – knead the dough for 2 more minutes on the lowest level.
Kneading by hand:
Pour 360 g of water into a bowl with yeast and mix well. Add in the pre-ferment and wheat flour, then knead the dough for 5 minutes. Cover the bowl and let the dough rest for 30 minutes.
Add in the mix of wheat bran and wheat germ and the syrup and knead the dough for 5 minutes. Pour the last 30 g of water and salt into the dough and knead the dough very fast.
Pour water in a bowl - you will need it to dip your hands in.
Dip your hands in the water and pull up the dough so it stretches – then let go of the dough.
Turn the bowl 90° and stretch the dough the exact same way. Continue stretching the dough and turning the bowl four times in total.
Cover the dough with a towel and let it rest for 30 minutes.
Repeat the process of stretching the dough 4 times and then let it rest for 30 minutes. Repeat it 5-6 times until the dough seems lighter. It is important that the dough rest in a lukewarm place (27-30°) for this whole process – a good place would be inside the oven with the oven-light on.
When the dough has rested for the last time you put it on the kitchen table. Tighten it up with a spatula by pushing the sides of the dough underneath itself. Then let the dough rest for 30 minutes.
Mix the rice flour and the wheat flour together and rub the most of it into a towel. Put the towel with the flour-side upwards, and into a kneading bowl (or a regular bowl). Tighten up the dough once again and sprinkle on the rest of the flour-mix. Put the dough with the top downwards into the bowl, lay the sides of the towel over the dough, so the dough is covered. Let it rest for 1 ½ hour on the kitchen table and put it back in the fridge for 12-24 hours.
Take the dough out of the fridge 1 hour before you intent to bake it. Put a cast-iron pot into the oven and turn the oven to the highest temperature. Take out the warm pot and lift the top of. Carefully, put the dough inside the pot and put the top back on. Place the pot inside the hot oven and bake for 10 minutes. Turn the heat down to 230°C and bake the bread for 5 minutes. Take the top of the pot and bake the bread for 30-35 minutes (maybe more), until it sounds hollow, when you knock on it and it has turned nice and brown (or if the center temperature is 99-100°C).