Sourdough Whole Wheat Bread Recipe

Sourdough Whole Wheat Bread Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1 1/2 tsp: Dry yeast,
1/4 cup: Lukewarm, 90 F to 105 F
6 tbsp: Basic sourdough starter, room temperature
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,

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


Source from luhu.jp