HOME-MADE BREAD: Hope you will like this recipe too that makes use of the sour dough starter.

SOURDOUGH WHEAT BREAD:

 

 

 

3 cups whole-wheat flour

2 ½ to 3 cups all purpose flour           

1 tbsp. active dry yeast                                               

1 ½ cups warm water + 1 tsp. sugar                                                                                                    

¼ cup dark molasses                                                   

3 tbsp. butter, softened                                               

½ tsp. baking soda

2 tsp. salt

1 cup sourdough starter, room temperature, see posted sour dough starter recipe                   

                       

 

 

Proof yeast with ½ cup warm water with sugar added for 10-15 minutes. Stir down and let stand for 5 minutes more. 

 

Put whole wheat flour, starter, molasses, butter, salt and 1 cup of all-purpose flour in the mixing bowl of standing mixer with dough hook attached. Combine 1 cup all-purpose flour with baking soda and add it into the mixing bowl. Turn on machine to Speed 2; then add in yeast water and 1 cup warm water. Continue kneading, adding enough of the remaining flour until dough clings to hook and cleans sides of bowl. Knead dough for 2 more minutes.

 

Transfer dough to oiled bowl, turning to coat with oil. Cover and let rise in a warm place until doubled in bulk. 

 

Punch dough down and turn out onto floured surface. Divide dough into 2 portions. Cover and let rest 25 minutes.

 

Shape each portion into a loaf to fit into greased 8 x 4 loaf pans. Cover and let rise in warm place until double in bulk.

 

Preheated oven to 375 degrees F. and bake bread 35 to 40 minutes until golden. Cool on rack.