Whole Wheat Sourdough Bread

"This simple-to-make delicious loaf has no sugar and is 100% whole wheat (if your starter is such). When baked "artisan-style" it has a wonderful chewy crust and tender crumb. It's extremely good toasted as well. I found the recipe on the King Arthur Flour site (http://www.kingarthurflour.com). Previously I always bought generic whole wheat flour, but my store stopped carrying it. I was surprised to find that my whole wheat breads were much better using the brand name flour."
 
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photo by Artemis Platts photo by Artemis Platts
photo by Artemis Platts
Ready In:
50mins
Ingredients:
7
Yields:
1 loaf
Serves:
8
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ingredients

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directions

  • Combine all of the ingredients, mixing until a shaggy dough forms.
  • Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
  • Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
  • Gently fold the dough over a few times on a lightly floured work surface.
  • FOR SANDWICH STYLE LOAF:

  • Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
  • Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
  • Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
  • Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
  • FOR ARTISAN STYLE LOAF:

  • Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
  • After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
  • Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
  • Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
  • 16. Enjoy.

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RECIPE SUBMITTED BY

I've only recently really started to enjoy and experiment with cooking, since I've been married. My husband is a very good cook, fortunately. . .but I'm getting better. It's much more gratifying to cook for more than one.
 
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