Beth's 100% Whole Wheat Sourdough Bread

cook a ramma momma's Note:

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.

• Total Time: 24 hrs 30 mins
• Prep Time: 24 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 24

• 1 ½ cups filtered water (room temp.)
• 2 tablespoons honey
• 2 cups freshly milled whole wheat flour (packaged is fine, though)
• ¼ cup sourdough starter , at its peak (whole wheat starter works best)
• 2 tablespoons oil
• 1 ½ teaspoons salt
• 2 teaspoons bread enhancer
• 3 tablespoons vital wheat gluten
• 2 ¼ 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.