Homemade Whole Wheat Sourdough Bread
Sourdough Bread recipe
Yield
48 servingsPrep
10 minCook
50 minReady
20 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sourdough starter
|
* |
| 3 | cups |
water
lukewarm |
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
salt
|
|
| 5 | cups |
all-purpose flour
|
|
| ¼ | cup |
butter
melted |
|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sourdough starter
|
* |
| 7.1E+2 | ml |
water
lukewarm |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 1.2 | l |
all-purpose flour
|
|
| 59 | ml |
butter
melted |
|
| 355 | ml |
whole-wheat flour
|
|
| 1 | x |
cornmeal
|
*
|
| 1 | x |
butter
|
*
|
Directions
Remove 1½ cup starter (replenish the rest before returning to the fridge.
) Add water, sugar, salt, and 1½ cups white flour, mix.
Let stand in a warm p lace for 12 to 18 hours.
Stir down and add butter, whole wheat flour, and enou gh white flour to make a stiff bread dough.
Knead for 10 minutes.
Place in a clean buttered bowl, cover and let rise 2 hours.
Punch down and shape into 2 round loaves.
Place on oiled baking sheet, sprinkled with cornmeal.
Let rise 1½ hours.
Bake 40 to 50 minutes at 400 degrees until bread sounds hollow whe n tapped.
