Wheat sourdough bread

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 141.8
  • Total Fat: 2.1 g
  • Cholesterol: 5.3 mg
  • Sodium: 253.0 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Wheat sourdough bread calories by ingredient
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My mom's homemade whole wheat sourdough bread. Diabetic friendly My mom's homemade whole wheat sourdough bread. Diabetic friendly
Number of Servings: 24


    1 cup boiling water
    1 cup Dairy, Milk - Whole - 1 cup
    3 tsp Active Dry Yeast (by GRTMOMX3)
    3 cup Whole Wheat Flour
    3 cup Flour - Gold medal all purpose flour
    .75 cup Sourdough Starter (by COFFEECHIT)
    .25 cup Molasses
    2 tsp Salt
    3 tbsp Butter, unsalted
    1 tsp Baking Soda


In a large bowl, combine milk and boiling water; let cool to about 110°. Stir in yeast and let stand until dissolved. Stir in whole wheat flour, 1cup of the ap flour,and sourdough starter; beat until smooth and elastic (about 5 min). Cover bowl with plastic wrap and let stand in a warm place until mixture is very bubbly and spongy-looking (about 1 hour).

Stir in molasses, salt, butter, and baking soda. Gradually mix in enough of the remaining flour to make a very stiff dough. Turn dough out onto a well-floured board and knead until smooth (10 to 20 min), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (1-1.5 hours).

Punch dough down, knead briefly on a lightly floured board to release air,and divide in half. Shape each half into a loaf,and place each in a well greased 4 1/2"x 8 1/2" loaf pan. Cover and let rise in a warm place until l almost doubled (35-45 min).

Bake in preheated 375° oven (350° for glass pans) for about 35 min our until browned. Turn out onto a rack to cool, yields 2 loaves.

Serving Size: Makes 2 full loaves of bread

Number of Servings: 24

Recipe submitted by SparkPeople user IRISHFROG86.

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