Butterfly pea flower Multigrain Sourdough Bread
Delicious Butterfly pea flower multigrain sourdough bread made with butterfly pea flower tea. No sugar added great tasting loaf with hint of earthy butterfly pea flower in background.
- For butterfly pea tea
- 450 g water
- 15 g dried butterfly pea flower
- For Leaven
- 50 g Bread flour
- 20 g Multigrain flour
- 5 g rye flour
- 15 g active sourdough starter
- 75 g water
- For the dough
- 400 g bread flour
- 30 g multigrain flour
- 20 g rye flour
- Entire leaven
- 321 g butterfly pea flower tea
- 10 g salt
Prepare Butterfly Pea Tea infusing dried butterfly pea flowers and water and bring to boil then switch off the flame.
Mix all the ingredients
for leaven and set aside for about 6 hours.
In another bowl bread flour, rye flour and water and mix well and 6 hours.
When leaven is ready mix with flour mix and salt and butterfly pea tea to form as shaggy dough.
Fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
Next morning pre-heat oven to 475 F score the dough and transfer the dough into cold Dutch oven.
Bake it in a pre-heated oven for 475 F for 30 min. Then reduce the temp to 450F for another 15 minutes Then remove the lid and bake for another 10 minutes
Calories: 237kcal | Carbohydrates: 48g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 1mg