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Whole Wheat Sourdough Bread




Source of Recipe


Shanny


List of Ingredients




1½ cups boiling water
1/2 cup solid vegetable shortening
1 pkg. active dry yeast
1 tsp. sugar

1 egg
1/2 cup sugar
2 tbsp. granular lecithin
2 tbsp. vital wheat gluten
1 tsp. salt
pinch of citric acid
1 cup sourdough starter
2 cups whole wheat flour
3 cups unbleached all-purpose flour

Recipe



Combine boiling water with shortening in large mixing bowl or stand mixer bowl. Allow to cool to 105° - 115°. Add yeast and 1 tsp. sugar; set aside for 15 minutes.

To yeast mixture, add egg, 1/2 cup sugar, lecithin, gluten, salt, citric acid, sourdough starter and whole wheat flour. Mix well; continue adding all-purpose flour in 1/2 cup increments; knead with dough hook or by hand for about 5 minutes, until dough is smooth and elastic.

Cover with plastic wrap and allow to rise until double in bulk. Knead down and divide in two equal portions. Shape each portion into a loaf and place in well-greased 9x5x3 inch loaf pans. Cover with plastic wrap and allow to rise until double in bulk. Place in a cold oven. Set temperature at 400° and bake for 15 minutes; reduce temperature to 350° and bake 20 minutes longer. Test that loaf sounds hollow when thumped, or measures 190°-200° using an instant-read thermometer. Grease tops of loaves if desired, and remove from pans. Cool on wire racks.