Whole wheat sourdough bread
1/2 cup homemade sourdough starter (from wild yeast)
3 1/2 cups whole wheat flour, freshly ground
1 tsp blackstrap molasses
2 cups water
2 tsp salt
To make homemade sourdough starter, mix 2 tbsp whole wheat flour with 1 tbsp apple juice and 1 tbsp apple cider vinegar, and let sit in container overnight. Repeat again the next day and again the next day, covering with a double-layered cheesecloth after the first day. On days 4-7 repeat with water in place of the juice/vinegar. On about day 3-4 you should begin to see bubbles forming in your dough, which lets you know that the natural wild yeast has gotten to work souring the dough. At this point you can use the starter, or you can put your starter to "sleep" in the refrigerator until ready to use. *Note: when you use your starter, make sure to add more flour and water to starter, mix thoroughly, and leave on counter with cheesecloth cover for 8-24 hours, then refrigerate again.
2. Add 3 1/2 cups flour, 2 tsp salt, and 1 cup more water to the mixture. Mix thoroughly to combine. Should look mixed but crumbly, to too wet or dry.
3. Once mixed, prepare loaf pan with olive oil, and pour dough into prepared pan. Cover with towel and set into warm spot for 6-24ish hours, or until nearly doubled (but not quite doubled).
4. Heat oven to 350F and bake for 45 minutes minimum, but may need more time. Let cool before slicing.
Serving Size: Makes about 20 thin slices
Number of Servings: 20
Recipe submitted by SparkPeople user JULIEFILTER.