Whole Wheat Sourdough Bread Not Machine Recipes

SOURDOUGH WHOLE WHEAT BREAD

Sourdough Whole Wheat Bread image

Make and share this Sourdough Whole Wheat Bread recipe from Food.com.

Provided by Donna M.

Categories Sourdough Breads

Time 3h40m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

2 cups proofed sourdough starter
1 teaspoon salt
2 tablespoons sugar
1/2 cup warm milk
2 tablespoons butter, melted
1 1/2 cups whole wheat flour
1 1/2 cups white bread flour

Steps:

Measure the culture into bread machine pan.
Add remaining ingredients, with flour being last.
Set machine for dough cycle and start.
At end of cycle, remove dough from machine and shape into desired loaf.
Cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is.
Top of loaf can be slashed at this stage, if desired.
Uncover and bake at 375 degrees for 30 to 40 minutes, or until done.
Remove from baking pan and cool on wire rack.
NOTE: I don't let my dough rise in the dough cycle; I just remove it after the kneading is completed and shape my loaf, then let loaf rise.

Nutrition Facts : Calories 1673.7, Fat 33.8, SaturatedFat 18.4, Cholesterol 78.1, Sodium 2595.6, Carbohydrate 303.5, Fiber 24.3, Sugar 26.4, Protein 47.4

WHOLE WHEAT SOURDOUGH BREAD (NOT MACHINE)

Whole Wheat Sourdough Bread (Not Machine) image

I came up with this when I couldn't find one that was both light and easy. I also needed one that made multiple loaves. The sourdough starter is basic #41544 with a Tablespoon of honey added to it. This is a very forgiving recipe. I hope you enjoy.

Provided by Maeven6

Categories Sourdough Breads

Time 3h

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons dry yeast
2 cups sourdough starter
1 2/3 cups warm water
2 teaspoons salt
1/4 cup molasses
1/4 cup honey
1 tablespoon ground flax seeds (optl)
2 tablespoons gluten
3 tablespoons olive oil
2 cups bread flour
4 cups whole wheat flour
1 egg, beaten (egg wash)

Steps:

Place warm water, sourdough starter, molassas, honey, yeast, salt, and oil in a large mixer with standard blade. Blend well.
Add one cup of each whole wheat flour, bread flour, and gluten. Blend for 3-5 minutes.
Add last cup of bread flour, one cup of whole wheat flour, and flax seed if desired. Mix for 3-5 minutes to working up the gluten. Change blades to dough hook.
With the mixer on the lowest speed work in the remaining flour, scaping the sides of the bowl to the center. You may use all the flour or not depending on the humidity and the flour being used.
When the dough is beginning to form a soft ball and comes away from the mixer move it to a lightly floured surface.
Knead a few minutes until a soft dough is formed and it springs back when poked. The dough should have the baby bottom feel.
Put the dough in a lightly oiled large bowl, I use a cooking spray. Put a linen over the bowl and set it in a warm location. Set the timer for one hour.
Check the dough at the one hour mark, the dough should have doubled in bulk. Once it has doubled remove it to a dry counter top. Divide it into two to three sections, making 3 loaves.
Press each section out into a rectangle aprox 1/2" thick, do not use a rolling pin just hands and aproximates. Roll the dough as if rolling a jelly roll, forming a log.
Place each section into a sprayed loaf pan.
Put the loaves in a warm place and cover them with a linen. Let them double in bulk, aprox 1 hour.
Turn the oven on and brush the tops with the beaten egg. Bake at 350 for 35 minutes or until you have a nice golden brown loaf.
It slices better if cooled but it is heaven straight out of the oven.

Nutrition Facts : Calories 102.4, Fat 1.9, SaturatedFat 0.3, Cholesterol 5.2, Sodium 133.4, Carbohydrate 19.3, Fiber 2.1, Sugar 3.3, Protein 3.3

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