Eariler this week, while getting ready to celebrate Ukrainian Christams, I wrote a post about how to make healthier Kutia using sprouted wheat, and eleminate 6 hours of labour intensive preperation for a traditional Ukrainian Christmas food. Today, I will tell you about a method to use your leftover kutia from Christmas to make a beautiful loaf of whole wheat sourdough bread.
This method of bread making can use up any leftover whole grain dish. Kutia is especially good because it gives the flavour of honey, poppyseeds, nuts and fruit to the bread as well. I learned how to make bread this way when I was light keeping on the west coast of Vancouver Island. Bread does not travel very well by helicopter in boxes of other groceries, it ends up stale and squished and not that good within days of getting there. Better to learn how to make your own, a bag or bucket of flour travells well and keeps well.
So you get out your sourdough starter if you have one, and feed it. It gets fed flour and water, an equal amount to what you have of starter. Half of it gets returned to its jar. “Feeding the Pet” we say in our house, because sourdough starter is a living thing that needs to be cared for weekly if you keep it refrigerated and every couple of days if it kept in a warm place. I had a jar of sourdough starter given to me by a friend, who said it was over 100 years old, part of the original batch of San Fransisco sourdough. In my early days of sourdough baking, I forgot about it, it died and went moldy. I had to throw it out. Then I made my own from a recipie in the Lighthouse Cookbook. Funny thing, it tasted just like the 100 year old original batch of San Fransisco sourdough. I heard thats because sourdough starter captures wild yeast spors and the same wild yeasts live on the west coast now as lived in San Fransisco 100 years ago. If you don’t have sourdough starter, don’t worry about it. Just let your bread rise in the refrigerator overnight. It will become slightly sourdough within 24 hours.
In the bowl with your sourdough starter, if you have one, after you have taken some out to keep it going, refilling its home container with the same amount you took out, you mix in the leftover kutia.
You add 2 teaspoons of yeast pellets,and let the mixture sit for 4 minutes. Then you add an equal amount of flour as the mixture of liquids you are stirring together in your mixing bowl. Drizzle a little oil onto it if its getting sticky. Adjust the flour or add water to get a dough that won’t stick to your hands, or the bowl. Then knead it for 5 minutes.
Brush the dough with oil and let rise in a warm place 4 to 6 hours, or 8-12 hours in a cool place.
Once it has risen, the dough will be soft and sticky again. Flour and oil may need to be added as you punch it down and knead it again a little. Form into loafs, or put in parchment paper lined bread pans.
Let it rise again, 1 hour in its shape. Brush the top with a mixture of oil and water
heat the oven to 400 degrees. Put the bread in the preheated oven. Bake at 400 10 minutes, then turn it down to 375 and bake for 30 minutes. By this time you can check on the bread. Tap on it to determine if it is done. A cooked loaf of bread will sound hollow, a doughy loaf will not.
This bread will be a rich reddish brown color, with a nutty flavour. The slices are hearty and rustic, with a crisp crust, and slightly sweet. Best when still warm out of the oven served with butter.