Whole Wheat Sourdough Bread
- 1 cup sourdough starter, fed and ready to use
- 1 cup and 2 tablespoons lukewarm water
- 3 cups whole wheat flour or 3 cups king arthur white whole wheat flour
- 2 tablespoons gluten (optional -helps with texture)
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 2 tablespoons vegetable oil
- Combine all of the ingredients, mixing until a shaggy dough forms.
- Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
- Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
- Gently fold the dough over a few times on a lightly floured work surface.
- FOR SANDWICH STYLE LOAF:
- Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
- Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
- Towards the end of the rising time, preheat the oven to 350u0b0F.
- Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205u0b0F to 210u0b0F.
- Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
- FOR ARTISAN STYLE LOAF:
- Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
- After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
- Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
- Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
- 16. Enjoy.
sourdough starter, water, whole wheat flour, salt, yeast, vegetable oil
Taken from www.food.com/recipe/whole-wheat-sourdough-bread-533196 (may not work)