Print Recipe

Sourdough Wheat Bread

RG

Ingredients

  • 1 package dry yeast
  • 3 cups whole wheat flour
  • 1/4 cup dark molasses
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups warm water (110 degrees F)
  • 1 cup sourdough starter
  • 3 tablespoons softened butter
  • 2 1/2 to 3 cups unbleached white flour or all-purpose flour

Instructions

  1. In a large mixing bowl, soften yeast in warm water.
  2. Blend in whole wheat flour, sourdough starter, molasses, butter and salt.
  3. Combine 1 cup of unbleached white flour and baking soda. Stir into flour and yeast mixture.
  4. Add enough remaining flour to make a moderately stiff dough.
  5. Turn out onto floured surface and knead for 5 to 6 minutes or until smooth. Shape into a ball. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 1/2 to 2 hours, or until doubled in size.
  6. Punch down and divide in half, cover and let rise for 10 minutes.
  7. Shape in 2 loaves and place in 2 greased loaf pans; cover and let rise for about 1 hour or double in size.
  8. Bake at 375 degrees F for 35 to 40 minutes.

Makes 2 loaves.


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