Sourdough Whole Wheat Bread Recipe

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Sourdough Whole Wheat Bread Ingredients

1 1/2 tsp dry yeast
1/4 cup lukewarm (90 f to 105 f)
6 tbsp basic sourdough starter, room tempe, rature
3 tbsp instant nonfat dry milk
3/4 cup lukewarm water (90 f to 105 f)
1 1/2 cup stone-ground wheat flour
1/2 cup all-purpose flour
2 tbsp wheat germ
2 tbsp molasses
2 tbsp polyunsaturated margarine
1 1/2 tsp salt
1/2 tsp baking soda
1 1/4 to 1 3/4 all-purpose flour

A Recipe for
Sourdough Whole Wheat Bread

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This is a recipe for Sourdough Whole Wheat Bread from the recipe cookbook of Recipes-to-go (Bread)

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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Sourdough Whole Wheat Bread

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Sourdough Whole Wheat Bread Directions

Makes 1 loaf

Sponge

For sponge: dissolve yeast in 1/4 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 1 1/4 cups all-purpose
flour and beat until dough is stiff, adding remaining 1/2 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 1 1/2
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 F. Bake until loaf is nicely browned, about 35
minutes.

Bon Appetite

Serves: 1

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Sourdough Whole Wheat Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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