L.R. sourdough whole wheat bread
- Number of Servings: 96
Ingredients
Directions
1 cup sourdough starter7 cups water4 tsp. salt1/4 cup honey2 T. instant yeast100 g.(about 2/3 cup) vital wheat gluten2,042 g freshly ground whole wheat flour (I use prairie gold wheat berries.) About 18 cups.1/3 cup oil4 tsp. butter
In a large bowl, whisk together the starter, water,salt, honey, yeast and gluten. Whisk in about 10 cups of the flour. Stir in remaining flour a little at a time. Pour oil over dough and knead in a little. Does not need to be totally incorporated. Place a lid on the bowl, and let rise. Punch dough down every 30 minutes for 2 or 3 hours. Do not let it rise too long any one time or the structure of the bread will be compromised. Divide dough into 6 equal sized pieces. Shape each into a loaf and place into greased 8"x4" bread pans. Cover with a damp cloth and let rise exactly 45 minutes. Place in a cold oven and turn oven on to 400 degrees. Bake for 33 minutes. Remove from oven and pans. Cool on wire rack. While still warm, rub a little butter over top crust. Makes 6 loaves with about 16 slices per loaf.
Number of Servings: 96
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Number of Servings: 96
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 88.4
- Total Fat: 1.3 g
- Cholesterol: 0.4 mg
- Sodium: 105.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.2 g
- Protein: 4.5 g
Member Reviews
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LORI_S
What do you use for the sourdough starter?? - 6/15/09
Reply from LRUSSELLFAMILY (6/15/09)
I use a sourdough starter I made myself but, any kind should work.