whole wheat sour dough bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
For the starter 2 packages yeast 2 c. all-purpose flour 2 c. warm waterFor bread dough 2 1/2 c. wheat flour 3 c. all-purpose white flour 2 tablespoons yeast 1 1/2 teaspoons kosher salt 1 c. sour dough starter 1 1/2 c. waterFor crusty bread 1/4 c. water 2 teaspoons corn starch olive oil
for starter mix 2 packages yeast, 2 cups warm water & 2 cups flour. This will make a thin batter, cover with a cloth & let sit over night.
In mixing bowl with a blender mix 2.5 c. wheat flour, salt & yeast in a bowl add sour dough starter & 1 1/2 c. warm water & mix on low speed until blended & then on medium speed for 3 minutes ( use a timer, this is important). Add white flour 1 c. at a time mixing after each addition. Knead on a floured board for 8-10 minutes ( again use a timer). You want your dough to be smooth & elastic. Place dough in an oiled bowl & lightly coat dough with oil ( I used olive oil spray). Let dough rise for 1.5 hours or until doubled in bulk. After rising cut dough in half & let rest for 10 minutes. While dough is resting place a roasting pan in the oven on bottom rack & fill with 2" of water. Set oven to 425 degrees. When the bread has rested roll out jelly roll out in a rectangle shape about a quarter inch thick & roll jelly roll fashion tucking the ends under. Place on greased cookie sheet & let loaves rise for 35 minutes or until double in bulk. Meanwhile in a small pan on the stove mix 1/4 c. water & 2 tsp cornstarch on med heat to thicken & remove from heat. When the loaves have risen score the tops with a sharp knife & brush with water & corn starch mixture. Turn the oven down to 375 degrees & bake loaves for 30 minutes until golden brown. Cool on wire racks so bottoms of loaves don't get soggy.
Serving Size: 8-10 slices
Number of Servings: 1
Recipe submitted by SparkPeople user GEN1759.
In mixing bowl with a blender mix 2.5 c. wheat flour, salt & yeast in a bowl add sour dough starter & 1 1/2 c. warm water & mix on low speed until blended & then on medium speed for 3 minutes ( use a timer, this is important). Add white flour 1 c. at a time mixing after each addition. Knead on a floured board for 8-10 minutes ( again use a timer). You want your dough to be smooth & elastic. Place dough in an oiled bowl & lightly coat dough with oil ( I used olive oil spray). Let dough rise for 1.5 hours or until doubled in bulk. After rising cut dough in half & let rest for 10 minutes. While dough is resting place a roasting pan in the oven on bottom rack & fill with 2" of water. Set oven to 425 degrees. When the bread has rested roll out jelly roll out in a rectangle shape about a quarter inch thick & roll jelly roll fashion tucking the ends under. Place on greased cookie sheet & let loaves rise for 35 minutes or until double in bulk. Meanwhile in a small pan on the stove mix 1/4 c. water & 2 tsp cornstarch on med heat to thicken & remove from heat. When the loaves have risen score the tops with a sharp knife & brush with water & corn starch mixture. Turn the oven down to 375 degrees & bake loaves for 30 minutes until golden brown. Cool on wire racks so bottoms of loaves don't get soggy.
Serving Size: 8-10 slices
Number of Servings: 1
Recipe submitted by SparkPeople user GEN1759.
Nutritional Info Amount Per Serving
- Calories: 2,458.8
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,706.0 mg
- Total Carbs: 523.0 g
- Dietary Fiber: 49.0 g
- Protein: 81.1 g
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