Authentic Sourdough for Breakfast, Lunch & Dinner

by Emma on June 23, 2011

in Ingredients

Basic Bruschetta Avocado poached eggs with lemon pepper

Generally I try not to eat too many refined carbohydrates, basically because our bodies don’t want or need such refined forms of food – I usually follow my ‘natural is the best’ policy and buy grainy and wholemeal. If I’m buying bread, it’s preservative-free and almost never white!

There are, however, just a couple of exceptions, one being Bakers Delight’s Authentic Sourdough. Now, Bakers Delight did offer me some free samples of their Sourdough so that I would write about it, but trust me, I would have written about it sooner or later, with or without their incentives. You’ve probably seen me rave about it before in fact!

I have no hesitation in sharing my ideas on how and why I eat this fabulous bread.

First of all, it’s one of the very few white breads I’ve found that has a medium GI. This is probably due to the fact that it’s made with an actual sourdough culture acting as a natural yeast (instead of using a man-made yeast), made with the most basic of ingredients (sticking to my ‘natural is the best’ policy), and has the the dough rested for no less than 16 hours before baking.

Apart from being reasonably good for you in the white bread stakes, this bread is a winner in the taste test too. With a thick crunchy crust, a chewy centre and a beautiful (not fake!) sour flavour, this bread is great served fresh or toasted.

Some of my favourite ways to eat Authentic Sourdough is warm with soup or a hearty stew, as homemade herb or garlic bread, as a base for bruschetta, under poached eggs in the morning, or simply toasted with jam or marmalade.

Bakers Delight don’t restrict you to just white Sourdough though, there is also rye, olive & fruit, which are equally is delicious.

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Here are a couple of my favourite recipes using Sourdough:

Cinnamon French Toast

3 eggs
1/4 cup milk
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
dash of nutmeg
3 slices of Sourdough, sliced on diagonal
a knob of butter
100% Canadian maple syrup, to serve

In a bowl, whisk the eggs until they are light and foamy. Whisk in the milk, vanilla, cinnamon and nutmeg. Transfer to a shallow baking dish and lay the slices of bread in the egg mixture. Let the bread soak for a few minutes on each side to coat thoroughly.

Heat a heavy-based fry pan on medium heat. Add a knob of butter to melt in the pan. Take each slice of bread out of the mixture, letting the excess drip (before you make a mess in the kitchen!) and lay in the fry pan. Cook for a couple of minutes on each side or until golden brown.

Put slices onto a warm serving plate and sprinkle with cinnamon sugar (if desired). Serve with maple syrup.

Sourdough Crisps

Olive sourdough crisps

Preheat your oven to 150 degrees C. Slice your Sourdough loaf or rolls into very thin slices (just 3mm thick – this may take some concentration!). Spray a baking tray with a little olive oil and lay your slices on the tray – be sure to not overlap any so they bake evenly. Spray some more olive oil lightly on top of the sliced bread. Slide your tray into the oven and let the bread dry out and bake slowly for 10-15 minutes. Check the bread with the tip of your finger. It’s ready when it has just hardened and not browned too much, so keep an eye on it.

Let the crisps cool on a wire rack and store in a sealed jar or container. These are perfect to serve with dips, cheeses, or eaten plain as a snack. All types of Sourdough (fruit, rye, white and olive) work equally well in this recipe.

This is a great option if you have part of a loaf leftover that’s starting to go a little dry or stale – don’t throw it out!

 

I really can’t rave about this bread much more, and I’m being genuine too – try this Sourdough with any of the recipes I’ve created here and I know you will love it as much as I do. I hope you’ve found some great reasons here to give it a go and found some inspiration to get into your kitchen as well.

Would love to hear your thoughts on these great recipes!
Emma

I’ve got vouchers to give away to some lucky people who comment on this blog post. Please join me on Facebook or Twitter and comment below for the opportunity to get your sourdough for next to nothing! You have until this Sunday 26th at 5pm to get your comments in and I’ll then notify the winners that night.

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