whole wheat sour dough bread

For the starter
2 packages yeast
2 c. all-purpose flour
2 c. warm water
For 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. water
For 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.