Best Sourdough Whole Wheat Bread
Sourdough Whole Wheat Bread recipe
Ingredients
| 1 ½ | teaspoons |
yeast, active dry
|
|
| ¼ | cup |
water
lukewarm |
|
| 6 | tablespoons |
sourdough starter
room temperature |
* |
| 3 | tablespoons |
milk, skim, (non fat) powder
instant, non-fat |
|
| ¾ | cup |
water
lukewarm |
|
| 1 ½ | cups |
whole-wheat flour
stone-ground |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
wheat germ
|
|
| 2 | tablespoons |
molasses
|
|
| 2 | tablespoons |
margarine
polyunsaturated |
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ¼ | cups |
all-purpose flour
|
Directions
For sponge: dissolve yeast in ¼ cup lukewarm water in large bowl and let stand 5 minutes to proof.
Add starter, dry milk and remaining warm water and blend well.
Add wheat flour, all-purpose flour and wheat germ and beat 4 to 5 minutes.
Cover with plastic and let stand in warm draft-free area until doubled in volume, about 1 hour.
Add molasses, margarine, salt, baking soda and 1¼ cups all-purpose flour and beat until dough is stiff, adding remaining ½ cup all-purpose flour as necessary.
Turn dough out onto very lightly floured surface and knead 10 to 15 minutes.
Transfer to bowl.
Cover and let stand in warm draft-free area until doubled, about 1½ hours.
Grease 9x5-inch loaf pan.
Punch dough down and shape into loaf.
Transfer to pan.
Cover and let stand in warm draft-free area about 45 minutes.
Preheat oven to 375℉ (190℃).
Bake until loaf is nicely browned, about 35 minutes.
Nutrition Facts
Serving Size 62g (2.2 oz)
