Beth's 100% Whole Wheat Sourdough Bread |
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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 24 |
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How exciting!! Finally a whole wheat sourdough that doesn't get used as a doorstop! Check back often, because I will be tweaking it regularly. This is just a rough draft!! I'll let you know my time line and you can adjust it to fit your schedule. Times may need to be adjusted when using a weaker starter or when the temps are different in your home. I did mine on a really warm day. This will make 2 med. sized loaves. The recipe editor keeps changing it to bread enhancer. It is actually dough enhancer and 1-2 crushed vitamin c tablets will work instead if needed. Ingredients:
1 1/2 cups filtered water (room temp.) |
2 tablespoons honey |
2 cups freshly milled whole wheat flour (packaged is fine, though) |
1/4 cup sourdough starter, at its peak (whole wheat starter works best) |
2 tablespoons oil |
1 1/2 teaspoons salt |
2 teaspoons bread enhancer |
3 tablespoons vital wheat gluten |
2 1/4 cups freshly milled whole wheat flour |
Directions:
1. The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients).
2. That evening, when it is all bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely, and allow to get bubbly like a fed starter does but not at it's peak yet (about 5 hours). This is essentially a sponge.
3. That evening, add remaining ingredients.
4. Knead until the gluten is developed and it passes the windowpane test (when a golf sized ball of it is worked and stretched thin, you can see light through it and it doesn't rip), about 6-8 min in a Kitchen Aid.
5. Divide into 2 loaves and shape, placing them into 8.5 x 4.5 greased bread pans (they will be smallish loaves). It would probably make 1 very large loaf in a 9 x 5 pan.
6. Cover loosely with oiled plastic wrap.
7. Allow to rise until doubled (not very tall, just doubled). This went much faster than I anticipated (6-7 hours). If you have a fast rising starter, I would suggest placing the unrisen loaves in the fridge or a cool place to slow it down a little. This will also develop a more sour flavor.
8. Bake at 350 for 30-40 minute.
9. Remove from pans immediately and cool on a wire rack.
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