I was gifted a bag of whole wheat flour from india. I know it seems to some like an odd gift to receive out of context but trust me it was amazing. One day I was naan and decided to use the flour when I realize it was very different from other Indian flours I have used in the past. There were large thin wheat flakes in the power and very small speaks of wheat grain. It was a amazing and I have to admit I even put it through a fine sifter. I thought to myself what kind of sourdough starter would this make and if I used it for sourdough bread what kind of bread would it make?

As you can see from the photo it made a very active starter. I have never had a starter as active as this one. I needed to get out the large jar. So there I was with three jars or starter and still had some over flow from the smaller large jars. Did I mention the smell?! The smell was amazing! Like a fruity sourdough, it smelled so sweet, it was divine my friends. By now I’m sure it won’t surprise you when I say the bread tasted amazing and I couldn’t slice it fast enough for the family. So how do you make this Indian masterpiece you ask, this magical marvel known as Indian sourdough bread. Well let me tell you.

Ingredients

• 3 cups Indian whole wheat flour
• 1 ½ teaspoons salt
• 1 ¼ cups slightly warm water
• 3/4 cup active sourdough starter
• 1 tablespoon honey

Instructions

• Mix dry ingredients together in a stand mixer with dough hook attachment.
• Add in wet ingredients and mix until fully combined, then mix for 5 minutes. If you are mixing by hand by hand knead for 8 to 10 minutes.
• Remove hook and let sit for 15minuted.
• After 15 minutes turn and fold dough into a ball with lighted floured hands and cover bowl with a hot rung towel and let rise for 3 hours.
• After 3 hours turn and fold again, place seam-side up in the bowl, let rise for another 2 hours and 20 minutes.
• After the second rise, heavily flour your countertop and gently shape the dough into a ball. Lightly flour the top of the dough and rest for 20 minutes
• Before the 20 minutes is up but leaving enough time to allow the oven to preheat before the timer goes off preheat over 450°F degrees
• Once the timer goes off and the oven is ready make a slash the top of the loaf with a razor blade or serrated knife/ make one to two deep slashes in the loaf and several small slashes in the design of your choice or three deep slashes if you don’t want to make a design. (The slashes help the dough to rise when the other crust starts to harden.
• Replace dough in a Dutch oven and bake for 12-15 minutes.
• After 12-15 remove the lid and continue baking for another 13-15 minutes, or until golden brown.
• Let bread cool for 30 minutes before cutting. I know its hard to wait that long but its worth it.
• Once its cooled but still warm cut with bread knife and serve with margarine or butter.

If you try this recipe or have any questions please let me know in the comments below. I’m going to make sourdough breads using flours from other countries as well so please subscribe and look out for those. This experience as starter a new international sourdough passion for me. Thank you for reading.