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Best Sourdough Whole Wheat Bread


Sourdough Whole Wheat Bread recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 ½ teaspoons yeast, active dry
¼ cup water
6 tablespoons sourdough starter
room temperature
3 tablespoons milk, skim, (non fat) powder
instant, non-fat
¾ cup water
1 ½ cups whole-wheat flour
½ cup all-purpose flour
2 tablespoons wheat germ
2 tablespoons molasses
2 tablespoons margarine
1 ½ teaspoons salt
½ teaspoon baking soda
1 ¼ cups all-purpose flour


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 45815% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 1056mg 44%
Total Carbohydrate 29g 29%
Dietary Fiber 8g 31%
Sugars g
Protein 29g
Vitamin A 5% Vitamin C 0%
Calcium 9% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

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