Sourdough Bread -- Wholewheat Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
1 cup: Wholewheat starter,
2 cup: Warm water,
1: To 4 T. raw honey,
1 T: Sea salt,
1/2 cup: Unrefined oil,
6 cup: Whole wheat flour,
Directions:
Feed your starter the night before. Let it sit overnight. Use a
large ceramic or crock bowl. Beat all the ingredients except the
flour together. Add the flour. Mix well, by hand if necessary. Cover
the dough and let it rise 3-4 hours or until dobled. In summer it
may take less time. Shape the dough into 2 loaves, kneading a little
as you shape them. Place in oiled loaf pans. Let rise 1-2 hours
until doubled. The bread will rise a little more while cooking. Bake
30-40 minutes at 350 degrees. Turn out on a rack to cool.
Source: "THE NATURAL FARMS COOKBOOK", from Deaf Smith Organic Farms,
Inc., 1978
Source from luhu.jp
large ceramic or crock bowl. Beat all the ingredients except the
flour together. Add the flour. Mix well, by hand if necessary. Cover
the dough and let it rise 3-4 hours or until dobled. In summer it
may take less time. Shape the dough into 2 loaves, kneading a little
as you shape them. Place in oiled loaf pans. Let rise 1-2 hours
until doubled. The bread will rise a little more while cooking. Bake
30-40 minutes at 350 degrees. Turn out on a rack to cool.
Source: "THE NATURAL FARMS COOKBOOK", from Deaf Smith Organic Farms,
Inc., 1978
Source from luhu.jp