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04/01/2011 National Sourdough Bread Day Honey Wheat Sourdough Bread

Source of Recipe

Taste Of Home


Recipe Introduction

Happy National Sourdough Bread Day! Ever wonder how sourdough bread achieves that unique tangy aftertaste? The secret to its tasty mouth feel is the bread's use of yeast starter as a leavener. The mixture of flour and water develops its own yeast colony, creating a more complex depth of flavor. Slash Food

List of Ingredients

HOME COOKIN’ 04/01/2011 National Sourdough Bread Day Honey Wheat Sourdough Bread



Honey Wheat Sourdough Bread


1 tablespoon active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons butter, softened
2 tablespoons honey
2 tablespoons molasses
2 cups Sourdough Starter
3 tablespoons toasted wheat germ
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup whole wheat flour
3-1/4 to 3-3/4 cups all-purpose flour
Canola oil



Recipe


In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.

Brush with oil. Bake at 375° for 25-30 minutes or until browned. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).

Taste Of Home