Monday, May 16, 2011

Whole Wheat Sourdough Pan Bread

This is our family's favorite bread for morning toast or simply spread with butter to go along with a hearty bowl of leftover soup for lunch. The addition of yeast to the initial sponge causes the dough to rise faster than traditional sourdough and gives us the best of both worlds.

I plan to experiment with this recipe to find a way to allow for a seven hour soak to bring out the sourdough flavor as well as to neutralize the phytic acid in the whole wheat flour. But in the meantime, we'll continue to bake these deliciously light loaves as they're economical and far more nutritious than any store bought bread. Enjoy!

 

Whole Wheat Sourdough Pan Bread

1 c. milk
1 c. boiling water
1 T. yeast
1/2 t. sugar
3 c. whole wheat flour
4-5 c. unbleached white flour (I like Bob's Red Mill)
3/4 c. sourdough starter
1/4 c. honey or molasses
1 T. sea salt
3 T. butter, softened
1 t. baking soda

In a large bowl, combine milk and boiling water; cool to about 110F, then add yeast and sugar; let stand 5 minutes to soften. Stir in whole wheat flour, 1 cup of the unbleached flour, and starter; beat (I use my Kitchen Aid) until smooth and elastic (about 5 minutes). Cover bowl with plastic wrap and let stand in a warm place about 1 hour or until mixture is bubbly and spongy looking.

Using a wooden spoon, stir in honey or molasses (depends on what type of flavor you're in the mood for...), salt, butter, and baking soda. Gradually mix in enough of the remaining flour to form a stiff dough. Turn out onto a well-floured surface and knead until smooth (10-20 minutes), adding flour as necessary to prevent sticking. Turn dough over in a greased bowl; cover and let rise in a warm place until doubled.

Punch dough down, knead briefly on a lightly floured board to release air, and divide into three equal portions for small bread pans or into two equal portions for larger bread pans. (I made two small loaves (8.25" x 4.25") and a 9" x 9" pan of rolls.) Shape each portion into a loaf and place in well-greased pans (we like to use coconut oil). Cover and let rise in a warm place about 30 minutes or until almost doubled; this is important because too high of a rise will cause your loaves to fall producing not-so-lovely loaves. I know this from experience. :(

Bake rolls at 375F for about 20 minutes, small loaves for 20-30 minutes, and larger loaves for 25-35 minutes. Brush with melted butter, if desired. Cool slightly then remove to wire rack. Enjoy!

Therefore, whether you eat or drink, or whatever you do, 
do all to the glory of God. ~I Corinthians 10:31


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6 comments:

  1. Looks YUMMY! Wish I could sit at your island and eat a bite! I love you my friend! J.

    ReplyDelete
  2. Thanks, Jeanne! What a great time we could have over a slice of warm buttered bread, my friend! Miss you terribly, ~L

    ReplyDelete
  3. Anonymous6/11/2012

    Do you have a sourdough starter recipe to share?

    ReplyDelete
    Replies
    1. Anon,

      You can find my original starter method here. The method for the starter I'm currently using can be found here. Both recipes work well, but the first one is dairy based, so if you have any issues with dairy, you might want to try the second one.

      Happy baking!

      Delete
  4. Pinned it!
    http://www.pinterest.com/pin/257690409903010311/

    ReplyDelete

Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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