Beth's 100% Whole Wheat Sourdough Bread
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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.
- Ready In:
- 24hrs 30mins
- Serves:
- Units:
1
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ingredients
- 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
directions
- The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients).
- 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.
- That evening, add remaining ingredients.
- 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.
- 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.
- Cover loosely with oiled plastic wrap.
- 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.
- Bake at 350 for 30-40 minute.
- Remove from pans immediately and cool on a wire rack.
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RECIPE MADE WITH LOVE BY
@cook a ramma momma
Contributor
@cook a ramma momma
Contributor
"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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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.
