Hello everyone, and welcome to my very first bread recipe for my new Elly's Everyday youtube channel, dedicated completely to 100% whole grain sourdough bread making. A historic moment!

This 100% whole wheat sourdough bread recipe was inspired by Dr. Stephen Jones and The Bread Lab at Washington State University. I'm just a humble home baker, but their idea of the 'approachable loaf' really struck a chord with me so I thought what better way to inaugurate my new bread making venture than to start with a simple, approachable loaf that anyone can make.

INGREDIENTS:
500g whole wheat flour
450g water (I'll use 400g for my next one using this wheat)
*Use cold water if you are using warm, fresh milled flour
8g salt
130g (approximately) whole wheat sourdough starter from the fridge.
Black and white sesame seeds for the crust (optional, or use other seeds).
*This is a fairly modest sized loaf, you can double the recipe for a large loaf pan (eg. Pullman pan).

METHOD:
Mix the flour and water and autolyse/rest for 1 hour.
Mix in the salt and sourdough starter.
Bulk ferment the dough for 3-8 hours (mine took 5), doing some stretch and folds throughout if you can.
When the dough is starting to get gassy, fold into a ball shape, then roll up and place in a greased loaf pan.
Proof the dough until almost doubled in the pan.
Bake covered at 220°C or 430°F for 1 hour, or less time if you are baking uncovered.
Cool, and enjoy.

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