Sourdough Whole Wheat Bread
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Much like rye bread, recipes for whole wheat bread often include some bread flour to provide extra gluten. Because whole wheatflour contains the bran, these minute pieces of the broken-up seed coats of the grain cut through the gluten structure and weaken it. The added bread flour helps keep the gluten strong. Whole wheatflour also contains the fat from the wheat germ so it turns rancid very quickly. Many people don't recognize the smell of rancid flour and assume its a strong odor like the smell of rancid butter. It smells like old vegetable oil or stale nuts - you'll soon learn to recognize the smell and flavor. Buy your flour from a supplier who has a high turnover and takes flour seriously. Commercial whole wheatflour is ground quickly in a machine that overheats it, compromising its flavor and nutritional value. Buy stone-ground flour, which is made in a traditional way that doesn't change the flavor or remove the nutrients. Whole wheat bread can be made using any starter. This recipe uses a sourdough starter for maximum flavor. Makes two 6-cup loaves, 1 boule, or 24 rolls.
ingredients
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serves: 1
2 1/4 cups stone-ground whole wheat flour
2 1/4 cups bread flour
1 1/2 cups water (barely warm)
2 cups expanded sourdough starter
1 teaspoon salt
loaf Oil for the pans
Nutrition Facts
Sourdough Whole Wheat Bread
Servings Per Recipe: 1
Amount per Serving
Calories: 2031
- Total Fat: 11.9 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2398.9 mg
- Total Carbs: 417.9 g
- Dietary Fiber: 36.3 g
- Sugars: 2.1 g
- Protein: 72.6 g
preparation
1. Combine all the ingredients except the starter.
2. Measure out 2 cups of scurdough starter.
3. Add the starter to the mixture of ingredients.
4. Place the mixture in a mixer bowl. Knead until smooth.
5. Cover the dough with plastic wrap and let rise until at least doubled in volume.
6. Shape the dough into loaves or a boule. Proof, score, and bake.
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