Simple Way to Prepare Award-winning ESB Ale & Honey Sourdough

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Before you jump to ESB Ale & Honey Sourdough recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

Healthy eating promotes a feeling of wellness. We are likely to feel way less gross when we increase our intake of nutritious foods and reduce our consumption of unhealthy foods. A salad allows us to feel much better than a piece of pizza (physically at any rate). Sometimes it's difficult to find wholesome foods for something to eat between meals. Shopping for snacks can be a challenge because you have so many options. Here are some healthy snacks which you can use when you need an instant pick me up.

If you're looking for a speedy snack, you can't go drastically wrong with a whole grain one. A bit of whole wheat toast, for instance is a great snack in the morning hours. When you have to have a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain snacks is always much better than eating the processed grains we commonly obtain in our grocery stores.

There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it's easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to esb ale & honey sourdough recipe. To cook esb ale & honey sourdough you only need 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make ESB Ale & Honey Sourdough:

1. You need 225 g of Sourdough stater (bubbly & well fed).
2. Prepare 340 g of Your choice of Ale.
3. Use 28 g of Honey.
4. Get 400 g of White bread flour.
5. Take 100 g of Spelt or rye flour (or use more White).
6. Use 8 g of Sea Salt.

Instructions to make ESB Ale & Honey Sourdough:

1. Combine the ingredients in a bowl of a stand mixer. Attach the dough hook, knead on low speed until the dough is evenly moistened; it should be wet and sticky. Cover the bowl tightly with a lid or plastic wrap and let rest 20 minutes..
2. After 20 minutes, Knead the dough on medium for 15 minutes, adding a tablespoon more bread flour within the first 5 minutes until the dough comes away from the sides of the bowl. After 10 minutes, the dough should be smoother, but still sticky..
3. Place into a slightly oiled bowl, cover and allow to rise for 4 hours.
4. Turn onto a lightly floured surface and shape. Flip and add to a floured Banneton. Pinch the seam shut if needed and add a touch more flour. Cover with a plastic bag and let rise for 2 more hours..
5. Pre heat the oven to 240' when you have 30 mins left of second rise. When the bread is done turn out into a casserole dish with baking paper on the bottom. Score as you please for a better rise..
6. Bake for 35 mins with lid on, 10 mins with lid off the turn oven off, crack door open and leave in oven to finish crust..

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