A delicious canna-sourdough bread recipe
With the cost of groceries rising more with each passing day, millions of people are looking for more affordable ways to maintain a healthy diet. This fact, along with the pandemic, is what sparked a skyrocketed interest in homemade food products. Still, after relying so long on store bought goods, many lack the skills needed to start making everything from scratch. However, we all share an essential food staple, and that is bread, and with the right recipes on hand, it can taste so much better than store bought.
Sourdough bread recipes are an excellent place to start for beginners in the kitchen, as they are relatively easy to make and foolproof by nature. So even if you’re measurements are a little bit off, or your oven temperature isn’t quite what you hope, or you overmix the dough, you’ll still end up with a yummy edible bread to enjoy, even if it doesn’t look aesthetically perfect.
What does sourdough bread taste like?
Sourdough bread comes with a crisp outer layer, and once you break into the middle, you’ll find a thick and chewy texture with a tangy flavour due to fermentation. The taste for some is quite strong, as it is significantly different than a more traditional white bread, but that doesn’t make it any less versatile.
What is it suitable for?
Many people enjoy sourdough because it’s much healthier than white bread. Still, its taste can be complementary for many of the same situations where you’d use a more bland competitor. Sourdough bread is perfect for hot or cold sandwiches, toast with your favourite topping, and it’s delicious with almost any kind of dip because this bread acts more like a cracker in how it holds together.
A cannabis-infused sourdough bread recipe
Plain old sourdough is fantastic, but here we like to take bread recipes to the next level by adding the power of cannabinoids to the mix. This is one of the best sourdough recipes out for the cannabis enthusiast who wants to make fully dosed edibles on a budget, with only the simplest, most wholesome ingredients.
Preparation: 12 hours 30 minutes
Cooking: 35 minutes
Calories: 289 (per slice)
Servings: 2 loafs
- 8 cups white bread flour
- 3 ¾ cups of filtered water
- 2/3 cup sourdough starter
- ¼ cup chia seeds
- 14 grams decarboxylated cannabis flower
- 4 tablespoons rice flour (for dusting)
- 4 teaspoons sea salt
- Large mixing bowl
- Wooden spoon
- Clean kitchen towel
- Plastic wrap
- 2 large bread pans
- Parchment paper
- Aluminium foil
Make sure to begin feeding the sourdough starter at least eight hours before you’re ready to start making the bread.
Add all of the dry ingredients except for the decarboxylated cannabis, seeds, and rice flour to a large mixing bowl.
Use a whisk to sift all of the dry ingredients together.
Slowly add the starter water to the dry ingredients. Now move to a wooden spoon for mixing, as the dough will get a lot harder.
Hold a kitchen towel under warm running water, and then squeeze it out before using it to cover the sourdough.
Leave the dough at room temperature to rise for 15 minutes.
Now it’s time to knead the dough, but to do it, you’ll need wet hands, so it might help to do this either beside the sink or with a cup of water ready. Soak your hands, and then use them to grab the dough from either side, stretching it apart and then folding it back into itself.
Grasp the edges of the dough from the opposite direction and make the same motions.
Repeat steps 7 and 8 4-5 times or until the dough becomes stiff, and then cover and let it rest for 15 minutes.
Wet your hands again, and this time, you’ll need to flip the dough upside down so that you can knead the parts that you might have missed last time.
Proceed with kneading the sourdough just like last time until it stiffens again.
Cover the bowl of dough with plastic wrap and then leave it on the counter at room temperature to rise for 8-12 hours.
Unwrap the bowl of dough and give it a poke. If it’s hard and firm, then you might want to let it rise a bit more, but if it’s soft and fluffy, then it’s probably ready to continue with the process.
Preheat the oven to 450 F.
Knead decarboxylated cannabis into the dough with wet hands before flipping it over and giving it a final stretching to ensure that the grind is thoroughly incorporated.
Line the bread pans with parchment paper and then split the dough into two halves so that you can flour each one.
Place each one into a pan, and then sprinkle the seeds on top of them.
Use a sharp knife to score the top of the bread in a cross and then bake both loaves in the oven for 25 minutes.
Once the sourdough bread has finished cooking, the loaves should be retrieved from the oven and left on the counter to cool for at least one full hour before slicing and serving.
Sourdough can be left out on the counter the day that you prepare it, but this should mostly be to allow it to cool completely. To keep the dough soft and delicious, you’re going to need some way to seal in the freshness, be it with a vacuum-sealed bag, large Ziplock baggie, or an airtight Tupperware container. Though sourdough bread will last longer in the cold, we recommend storing your freshly made loaf at room temperature for up to one week instead because the fridge tends to pull out the extra moisture, leaving behind a dry and lifeless bread.