Measures are based off a cupe measure of 8 oz. This recipe has been adapted from Peter Reinhart’s book. The Sama makes the bread moist.
Whole Wheat flour – 1 3/4 cup
Yeast (active dry) – 1/3 tsp. Use twice as much if you are using fresh yeast.
Water – 1 cup
Mix all and leave overnight. You don’t have to knead this mixture at all. The gluten strings will develop overnight.
Overnight Starter – all
WW flour – 1 cup
Salt – 1 tsp
Honey – 1 1/2 tbsp
Cooked sama – 6 tbsp. Mash it up a bit.
Oil or butter – 2 tbsp (optional)
No more water is needed for the dough. You might need some to just wet your hands while kneading.
The overnight starter should have bubbled and fallen. Mix all ingredients well. Rest the dough for 5 mins, so it relaxes and helps you knead better. Knead for about 300 strokes or till you find the dough stretchy and silky. Rest for a min or two. Knead for another minute. Leave in a bowl for 1-1.5 hr for the first rise. You know this rise is done when you poke a wet finger gently into the dough. If it makes an impression that just stays and does not get filled up. its ready for shaping. If it fills up, then leave it for some more time.
Gently shape the dough and place in tin/basket and leave for 45min – 1 hr. In the mean time, heat your oven to 250C.
Slash the top of the dough just before you put it into the oven. Bake
at 250 for 10 minutes. Then reduce heat to 220 and bake till done.1
Let the bread cool before you slice it.