Ultimately, my goal in sourdough baking was to make a 100% wild yeast 100% whole wheat bread. With this recipe, I found success. While we still love our basic whole wheat bread, this sourdough recipe has pushed into first place for our daily bread.
The recipe is just like the last two bread recipes I shared. The dough is mixed and baked the same day. If your starter is active and healthy, you would never guess that it contains no commercial yeast as it is light and soft. We think this bread makes the best toasted panini type sandwich that there is! Add some home cured bacon and garden fresh tomato and you will learn why fresh, home made, home grown food is best!
Whole Wheat Sourdough Bread
2 cup starter (19 oz)
1 cup milk (8 oz)
1/2 cup water (4 oz)
1/4 cup oil or melted butter (1.5 oz)
1/4 cup honey (3 oz)
5 cups whole wheat flour (23.5 oz)
3 tsp salt
Mix all ingredients except salt for 2-3 minutes. Allow the dough to rest for about 20 minutes.
After rest, add salt and knead dough for about five minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl and allow dough to rise for 3-4 hours or until nearly doubled in size.
Divide dough into two pieces and shape into loaves and place in two greased bread pans. If a free form loaf is desired, place on greased baking sheet. Spray with oil and cover with plastic wrap to keep from drying out. Allow to rise for 2-3 hours.
When dough has risen, carefully slash the top.
Bake at 400 degrees for 30-35 minutes. For even browning, turn loaves halfway through baking time.
Remember you can use a basic bread dough for rolls, raisin bread, cinnamon rolls and many other uses!
For more bread inspiration - see Yeast Spotting.