Sourdough Whole Wheat Bread

this turned out beautifully! i must admit that it looked pretty flat after sitting on the counter in "rise" mode for 2 hours. but there was nothing to worry about-it baked up a nice, plump loaf and had great texture, color, crust and flavor. i will definitely pursue more sourdoughs without a yeast "push!"

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This was easy to put together and rose well when I baked it...thanks for posting.

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Easy bread to make using my bread machine. My starter was real active and it took about 1 hour to rise. We made individual bread bowls to serve at a dinner party. Yummy. The bread had a great flavor and texture. Thanks for sharing your recipe.

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I have made this twice. The first time the dough was extremely sticky, and I had to add about 1 c of flour to get it somewhat manageable. The taste was okay, but the bread itself was very dense, more than other sourdough breads I've made. This time, the dough wasn't sticky, but the loaf split horizontally while baking and stuck horribly to the pan. I know bread making is an art and lots of variables affect the dough and loaf, but this one seems more finicky to me than other recipes I've used.

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I am not rating this recipe as I had made some changes to it. I used all white flour(because of allergies) and used 1 tsp yeast. The bread didn't turn out as well as I had hoped, but I used the leftovers in crutons and they were excellent. This recipe might be worth playing around with!!

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This turned out PERFECT!!! I didn't use a bread machine (because I am experienced with bread making) and all of the ingredients and amounts made a PERFECT bread for me. I feel the "bread machine" statement in the description is sufficient, and doesn't warrant a shoddy rating, as this recipe is a definite keeper! Thank you!!

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should say that it's machine bread in the title

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Bread dough was very dry and difficult to work with - I actually had to add water while working it! I made 2 small loaves, and it was not all I'd hoped for. Texture was good, and the taste was fine. We used leftover bread for croutons, and, of course, that was great too!

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This is a wonderful recipe and so quick to put together. This was mixed with the Kitchenaid Mixer, shaped into a loaf and allowed to rise for about 45 minutes to 1 hour. The loaf was nice and tall and the texture is wonderful. This was made using Foolproof Sourdough Starter. I will be making this bread again.

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I had to make this twice before I had success! The first time, I made it according to recipe, but I think in my cooler climate, my sourdough starter is not as active as others' might be because my dough wouldn't rise properly. So I tried again today, but I "cheated" and added 2.25tsp dry yeast (1 package-worth). I made this without a bread machine and used 1c King Arthur Organic White Whole Wheat flour, 1/2c whole wheat flour, and 1.5c white bread flour (minus 3T that I substituted with vital wheat gluten which I always use to help with rising here). This was the first time I tried using my new French bread loaf pan, too, and the bread turned out really great! I'm going to try this again when the weather is warmer to see if I can get my sourdough starter to do the job on its own! Thanks for the recipe, Donna!

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This bread is very yummy! I have made it twice now and plan on making it many more times. The first time I made it just as the recipe stated, the second time I used olive oil in place of the butter. Turned out great each time. Thanks!

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I signed up just to write this review. This was the first successful sourdough recipe I have used. It worked great and tasted great! I substituted the sugar for honey (and I used a bit more to add to the flavor) and I let this rise twice to increase the sourdough flavor. My sourdough starter is very active (rises a dough within 2 hours), so I wanted to give it the extra time to develop flavor. Great recipe. I will use this one again.

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OMG, this is good.

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I tried it and loved it. This is a very good and very easy to make. I put the kneaded dough in a 2 pound bread pan, let it rise for about 4-5 hours and baked. It was delicious! I brushed on a cornstarch coating to yield a tough and deep brown crust.

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This made a wonderful loaf. The family loved it! My loaf took nearly 7 hours to rise to the height that I wanted, however. I think next time I will let it rise overnight, for baking in the morning. I have been requested by my family, to bake two loaves next weekend!

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Update: I used the to make breadsticks today. I the dough into long strips and sprinkled with garlic powder. I baked at 375 for about 12 minutes and they turned out great!

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We all really liked this wheat bread. Easy to make, bread was really soft and rose up very nicely. Will use again.

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Oh Donna..this is one gorgeous bread. A beautiful colour, flavour and texture. I added a packet of seed mix that you can buy in the UK for adding to bread mixes, and they gave an extra twist and crunch. Really superb recipe, but then I haven't been disappointed with any of Donna's breads.

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Wonderful loaf of bread! First time I've had success with a starter. I think following the instructions---just letting the dough cycle mix it, and then taking it out to rise on its own---worked well. Also, my loaf rose quite quickly: I turned the oven on "warm" for a minute, then turned it off and put my bread (laid out in a rough loaf on a cookie sheet) in to rise. It took about 45 min to double. Thanks!

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Excellent bread. Didn't have any trouble with it rising and it produced a flavorful, tender loaf with a crisp crust. Thanks for yet another great sour dough recipe Donna!!

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