Whole Wheat Sour Dough Bread
Author: Richard Balch
Recipe type: Bread
Cuisine: American
Serves: 2 to 4 loaves
- 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
- 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.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-sour-dough-bread/
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