100% WHOLE WHEAT SOURDOUGH BREAD 1.5 oz per serv
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 94.1
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 68.9 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.7 g
- Protein: 3.2 g
View full nutritional breakdown of 100% WHOLE WHEAT SOURDOUGH BREAD 1.5 oz per serv calories by ingredient
Introduction
This will make 2 medium size loaf, calculated info, does not include the 1/4 cupsour dough starter.this was taked from recipezaar from Beth #225135 This will make 2 medium size loaf, calculated info, does not include the 1/4 cupsour dough starter.
this was taked from recipezaar from Beth #225135
Number of Servings: 25
Ingredients
-
1 1/2 cup filtered water at room temperature
2 tbps honey
2 cups freshly milled whole wheat flour
1/4 cup sourdough starter at it's peak
2 tbsp canola oil
3/4 teaspoon sea salt
2 teaspoon bread enhancer
3 tbsp vital wheat gluten
1 1/4 cup white whole wheat flour
1 cup rye flour
Directions
1. The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour(not included in recipe ingredients.
. that evening, when it is bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely and allow to get bubbly like a fed starter does but not at it's peak yet, about 5 hours, this is essentially a sponge.
3 that evening add remaining ingredients.
4 knead until the gluten is delevoped and it passes the windowpane test ( when a golf ball sized is worked and stretched thin, you can see light through it and it doesn't rip) about 6-8 minutes in a kitchen aid.
5 divide into 2 loaves and shape, placing them into 8.5X4.5 greased bread pans, it will make 1 very large loaf in a 9X5 pan.
6 cover loosely w ith oiled plastic wrap
7 allow to rise until doubled,
8 bake at 350 for 30-40 minutes.
9 remove from pans immediately and cool on wire rack
Number of Servings: 25
Recipe submitted by SparkPeople user JUDYSKITCHEN1.
. that evening, when it is bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely and allow to get bubbly like a fed starter does but not at it's peak yet, about 5 hours, this is essentially a sponge.
3 that evening add remaining ingredients.
4 knead until the gluten is delevoped and it passes the windowpane test ( when a golf ball sized is worked and stretched thin, you can see light through it and it doesn't rip) about 6-8 minutes in a kitchen aid.
5 divide into 2 loaves and shape, placing them into 8.5X4.5 greased bread pans, it will make 1 very large loaf in a 9X5 pan.
6 cover loosely w ith oiled plastic wrap
7 allow to rise until doubled,
8 bake at 350 for 30-40 minutes.
9 remove from pans immediately and cool on wire rack
Number of Servings: 25
Recipe submitted by SparkPeople user JUDYSKITCHEN1.