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Klondike Sourdough Bread
Yukon Territory — Mother recipe · en it
This traditional Klondike sourdough bread from the Yukon Territory is sweet, soft, and has a unique and rich flavor.
⏱️ 30 min prep + 30 min cottura · 6 porzioni · media
Ingredients
- 1 kg of wheat flour
- 500 ml of cold water
- 100 g of sourdough starter
- 100 g of cane sugar
- 2 tablespoons of olive oil
- 1 tablespoon of salt
- 100 g of sesame seeds
- 100 g of flax seeds
Method
- Prepare the sourdough starter by mixing flour, cold water, sugar, and olive oil. Let it ferment for 24 hours.
- Add the sourdough starter to the flour and water mix, add salt and seeds. Mix well.
- Let the mix ferment for 12 hours.
- Shape the loaves and let them rise for 2 hours.
- Place in the oven and bake at 200°C for 30-40 minutes.
The story
Klondike sourdough bread originated during the gold rush era in the Yukon Territory, where gold-rushers used natural yeast to keep their bakeries operational.
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