Cannabis Sourdough Recipe
Crispy on the outside, delicious and tangy on the inside with Cannabis!
Servings: 4 people
Cost: 25+
Equipment
- Large Mixing Bowl
- Whisk
- Wooden Spoon
- Clean kitchen towel
- Plastic wrap ( Canadian's call it Saran wrap)
- 2 large bread pans
- Parchment Paper
- Aluminium foil
Ingredients
- 8 cups white bread flour
- 3 3/4 cups water filtered is best
- 2/3 cup sourdough starter you can find yours online or at many local grocers
- 1/4 cup chia seeds
- 14 grams decarbed cannabis
- 4 tbsp rice flour for dusting
- 4 tsp seal salt
Instructions
- Start '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 mix them all up.
- After 8 hours, you can slowly add the starter water to the dry ingredients. Use your wooden spoon for mixing, as the dough will get a lot harder and tacky.
- Hold a clean tea 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, covered with the warmly-rinsed tea towel.
- Soak your hands, and then use them to grab the dough from either side, stretching it apart and then folding it back into itself kneading as best as you can.
- Take the edges of the dough from the opposite direction and make the same motions.
- Repeat until your dough becomes nice and stiff. Cover it with your tea towel, and rest for 15 minutes again.
- After 15 minutes, wet your hands, and knead the dough underneath in case there was anything you missed before. Knead it well, and then cover with plastic wrap, and rest for 12 hours on the counter, at room temp.
- After 12 hours, poke the dough and if it's hard, it may need a little more time but if it's soft and fluffy, you can move on to the next step.
- Preheat your oven to 450 F
- Knead cannabis into the dough with wet hands before flipping it over and giving it a final stretching to ensure that the grind is mixed in really well.
- Line your two bread pans with parchment paper, then split the dough in half so you can sprinkle four on top before placing them in.
- Flour your two halves of sourdough. Place them each into the pans, and sprinkle chia seeds on top.
- 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, leave the bread on the counter for an hour or so, before serving and enjoying!
- You can store your bread on the counter, in a seal-tight container. It probably won't last long, but just in case! ;)