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Whole Wheat Sourdough Bread

With the added goodness of the whole wheat starter and flour, this dough can be used either to make loaves or to shape into sandwich or dinner rolls.
Whole Wheat Sourdough Bread
Yield 1 loaf

Ingredients

  • 3 cups whole wheat flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons table salt
  • 1 cup Whole Wheat Sourdough Starter
  • 3/4 cup plus 2 tablespoons warm water (120-130°F)
  • 2 tablespoons vegetable oil

Instructions

  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add sourdough starter, warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.

Notes

Get Bread Machine Method here.
Photo by Food Wanderings.