L.R. sourdough whole wheat bread

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Nutritional Info

Servings Per Recipe: 96
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

View full nutritional breakdown of L.R. sourdough whole wheat bread calories by ingredient

Introduction

I make my own sourdough starter by whisking together 2 c. freshly ground whole wheat flour, 2 cups warm water and 1 T. instant yeast in glass bowl. Cover with a cloth. Let set at warm room temperature, stirring occasionally until a clear liquid forms on top. About 1-2 days. Store in a glass jar in the fridge. When you use some, feed it by whisking together equal amounts of flour and water and adding it to the starter. Put back in the glass bowl and set at room temperature until liquid forms on top, probably only a couple hours. If you use 1 cup starter, feed it by mixing 1 cup flour with 1 cup water and so on. I make my own sourdough starter by whisking together 2 c. freshly ground whole wheat flour, 2 cups warm water and 1 T. instant yeast in glass bowl. Cover with a cloth. Let set at warm room temperature, stirring occasionally until a clear liquid forms on top. About 1-2 days. Store in a glass jar in the fridge. When you use some, feed it by whisking together equal amounts of flour and water and adding it to the starter. Put back in the glass bowl and set at room temperature until liquid forms on top, probably only a couple hours. If you use 1 cup starter, feed it by mixing 1 cup flour with 1 cup water and so on.

Number of Servings: 96

Ingredients

1 cup sourdough starter

7 cups water

4 tsp. salt

1/4 cup honey

2 T. instant yeast

100 g.(about 2/3 cup) vital wheat gluten

2,042 g freshly ground whole wheat flour (I use prairie gold wheat berries.) About 18 cups.

1/3 cup oil

4 tsp. butter

Directions

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.