Whole Wheat Sourdough Bread Not Machine Recipes

Steps:

• Place warm water, sourdough starter, molassas, honey, yeast, salt, and oil in a large mixer with standard blade. Blend well.
• Add one cup of each whole wheat flour, bread flour, and gluten. Blend for 3-5 minutes.
• Add last cup of bread flour, one cup of whole wheat flour, and flax seed if desired. Mix for 3-5 minutes to working up the gluten. Change blades to dough hook.
• With the mixer on the lowest speed work in the remaining flour, scaping the sides of the bowl to the center. You may use all the flour or not depending on the humidity and the flour being used.
• When the dough is beginning to form a soft ball and comes away from the mixer move it to a lightly floured surface.
• Knead a few minutes until a soft dough is formed and it springs back when poked. The dough should have the baby bottom feel.
• Put the dough in a lightly oiled large bowl, I use a cooking spray. Put a linen over the bowl and set it in a warm location. Set the timer for one hour.
• Check the dough at the one hour mark, the dough should have doubled in bulk. Once it has doubled remove it to a dry counter top. Divide it into two to three sections, making 3 loaves.
• Press each section out into a rectangle aprox 1/2" thick, do not use a rolling pin just hands and aproximates. Roll the dough as if rolling a jelly roll, forming a log.
• Place each section into a sprayed loaf pan.
• Put the loaves in a warm place and cover them with a linen. Let them double in bulk, aprox 1 hour.
• Turn the oven on and brush the tops with the beaten egg. Bake at 350 for 35 minutes or until you have a nice golden brown loaf.
• It slices better if cooled but it is heaven straight out of the oven.

Steps:

• 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 350°F.
• Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
• 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.

Steps:

• Measure the culture into bread machine pan.
• Add remaining ingredients, with flour being last.
• Set machine for dough cycle and start.
• At end of cycle, remove dough from machine and shape into desired loaf.
• Cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is.
• Top of loaf can be slashed at this stage, if desired.
• Uncover and bake at 375 degrees for 30 to 40 minutes, or until done.
• Remove from baking pan and cool on wire rack.
• NOTE: I don't let my dough rise in the dough cycle; I just remove it after the kneading is completed and shape my loaf, then let loaf rise.