Once again I seem to have have found myself with one too many browning bananas sitting on my countertop. Before these brown blobs of sweetness met their demise, I took it as the perfect opportunity to make a recipe I’ve been dying to try since I bookmarked it a few months ago. Not only did I get to use up my slowly rotting bananas but I also got to try out the whole wheat sourdough starter I’ve been nursing for the past month. This is an incredibly soft whole wheat sandwich bread with a sweet banana flavour and a subtle sour tang and is seriously the most perfect bread to make a PB & J! If you don’t have your own sourdough starter and are interested in trying it out, there’s a great recipe you can follow here. This is a really addictive bread, both me and P. gobbled this one up within a couple days, but in our defense, it is a pretty small loaf…ok, it’s not that small, I’m just a carb fiend.
WHOLE WHEAT SOURDOUGH BANANA BREAD
- 18g whole wheat sourdough starter (100% hydration)
- 29g non-dairy milk (I used almond)
- 54g whole wheat bread flour
- 357g whole wheat bread flour
- 168g ripe banana, mashed
- 29g agave (maple syrup would also be good here)
- 130g unsweetenend non-dairy milk
- 29g non-dairy margarine sticks, softened
- 5g salt
- All pre-ferment
- Mix all ingredients of the pre-ferment together and let ferment at room temperature for 12 hours.
- Mix together all ingredients of the final dough except the margarine and salt, autolyse (let rest) for 40-60 minutes. Add in the earth balance and salt, then knead the dough until it is very developed. This intensive kneading is the key to a soft crumb, and proper volume. The windowpane will be thin and speckled with grains, but don’t expect it to be as strong as one would get form a white flour dough. Make any water or flour adjustments but keep in mind that the dough should be slightly tacky.
- Place dough in a well oiled bowl and let rise at room temp for 2 hours. Deflate dough, and continue on to next step or for a more developed flavour, cover bowl and place in fridge overnight.
- For refrigerated dough: Remove dough from fridge, punch down, divide and let rest for one hour.
- Spray an 8-1/2 x 4-1/2 loaf pan with oil. Flatten the dough and try to get out as many air bubbles as possible, then shape very tightly into a sandwich loaf. Shaping the dough into a tight, uniformed loaf prevents the crumb from having holes and instead gives it an even texture. Transfer to prepared loaf pan.
- Proof until the dough is double in size or reaches one inch higher than the tin. About 5 hours at room temp. Yup, you read that right, about 5 hours. Don’t worry, your patience will be rewarded.
- Bake at 375F for 40-45min, until the crust is a deep golden brown. Remove from pan and let cool on wire rack. While the loaf is still warm, brush the top with margarine.
- Once the loaf is cool, cut off a big slice and slather that sucker in peanut butter. Enjoy!
Submitted to Yeastspotting