My husband has been baking bread for over 20 years. He started by making what we called, “Hippie Bread” dense, all whole wheat bread that sat in your stomach like a brick. It was good for you, but it didn’t taste that good.
Over the years my husband slowly realized that you needed to add a little bit of white flour to bread to keep it from being heavy. This improved his bread two fold. He went from making Hippie loaves to Artisan loaves.
I didn’t think my husband’s bread could get much tastier… then along comes the Wonder Mill.
I would have never guessed that fresh ground flour tasted ten times better than store bought flour.
It is amazing… my husband’s bread has gone from good to exceptional thanks to the Wonder Mill.
Whole Wheat Sour Dough Bread
The lightest most flavorful sour dough bread you'll ever eat.
Ingredients
- 2 cups sourdough starter
- 2 cups water
- 1 tablespoon honey
- 2¼ to 2¾ white flour
- 2¼ to 2¾ whole wheat flour
- 1 tablespoon of salt
Instructions
- Mix whole wheat flour with water and let it stand over night in the refrigator. Start with 2¼ cup of flour.
- Mix starter, whole wheat flour mix, honey, and salt in a mixer.
- Add white flour, start with 2¼ cup of flour, and knead with dough hook in a mixer until dough comes together.
- If the dough doesn't come together or is too sticky slowly add the additional whole wheat and white flour until the dough comes together in a ball.
- Let dough rest in mixer for 5 minutes.
- Knead for additional 12-15 minutes or until the dough springs back when pulled from the ball.
- Wipe a large bowl with olive oil and place the dough in the bowl. Flip the dough so the entire ball gets a coating of oil.
- Cover with a damp cloth or plastic wrap.
- Let the dough rise until it has increased in volume by at least 50%, but less than 100%. This could take 2 hours or more.
- Divide the dough into 2 large or 4 small pieces. Shape however you prefer and place these on a floured cloth or paper towel lined bowl or basket.
- The dough will almost double in size within 2 - 3 hours.
- minutes before baking time pre-heat your oven to 450 degrees with a baking stone set on a rack in the lower middle portion of the stove.
- When a finger pressed into the dough leaves an indentation it's time to bake.
- Put a roasting pan or baking sheet with sides under the baking stone.
- Invert your dough baskets onto a floured peel, score the tips of the bread before you slide the loaves on to a the baking stone.
- Pour 2 cups of boiling water on to the roasting pan in order to create steam.
- Bake for 35 minutes or until the bread is golden brown.
