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    You are in: Home / Recipes / Beth's 100% Whole Wheat Sourdough Bread Recipe
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    Beth's 100% Whole Wheat Sourdough Bread

    1/1 Photo of Beth's 100% Whole Wheat Sourdough Bread

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    24 hrs

    30 mins

    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.

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    Units: US | Metric

    • 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


    1. 1
      The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients).
    2. 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. 3
      That evening, add remaining ingredients.
    4. 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. 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. 6
      Cover loosely with oiled plastic wrap.
    7. 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. 8
      Bake at 350 for 30-40 minute.
    9. 9
      Remove from pans immediately and cool on a wire rack.

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    Nutritional Facts for Beth's 100% Whole Wheat Sourdough Bread

    Serving Size: 1 (39 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 87.3
    Calories from Fat 13
    Total Fat 1.5 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 146.7 mg
    Total Carbohydrate 16.8 g
    Dietary Fiber 2.6 g
    Sugars 1.5 g
    Protein 2.9 g

    The following items or measurements are not included:

    sourdough starter

    bread enhancer

    vital wheat gluten

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