I’m going to admit a weakness that I’ve likely shared on this before: I have struggled with making Sourdough Bread. But I’m happy to now say, the reports of my utter failures have been greatly exaggerated. 🙂
I have now made a recipe that works well and my husband (the resident sourdough fan) is quite pleased! Let me share it with you!
Whole Wheat Bread Machine Sourdough Bread
By Donna Miller of Millers Grain House
Makes a 2lb Loaf
- 2/3 Cup of Sourdough Starter*
- 1 Cup Warm Water (approx 110 degrees)
- 1 TBS Evaporated Cane Juice
- 3 3/4 Cup Freshly Milled Hard White Wheat
- 1 tsp Sea Salt
- 1/4 Cup Vital Wheat Gluten
- 2 tsp Instant Yeast
- 1 tsp Ground Flax Seed (soaked in 3 tsps water)
- Sesame Seeds
Stir the starter with a wooden spoon. It should resemble a pancake batter. Measure out the 2/3 Cup and pour into bread machine pan.
Place remaining ingredients into the bread machine in the order in which they are listed.
Set machine to dough setting and… well wait for the beep!
You can use all the same ingredients in your WonderMix. And knead for 10-15 minutes before the first rise then follow loaf shaping steps etc below.
Now brush with soaked ground flax seed (this will be kind of gooey) and sprinkle on sesame seeds then score the top with a sharp knife.
Why would I score and seed this loaf of bread?
Because of the sourdough flavor. This is not really the best for breakfast toast or PBJs so we reserve it for the more hearty sandwiches and grilled cheese. 🙂
Let rise in a warm (80-90 degree) place to rise.
Once risen, preheat oven to 375 degrees F. As soon as you place the loaf in the oven on the center rack and close the door – bump the oven temperature down to 350.
Let bake at the now 350 temperature for 28 minutes.
When done, remove to cooling rack and resist the urge to cut for at least 10 minutes.
Are you kidding me? I couldn’t wait! I had to taste it! 🙂
Admittedly, I was afraid this would be a heavy, dense loaf of bread. Because it is a slightly stiffer dough than I’m used to. But I was very happy to report that this tangy loaf was fluffy and light with just enough sourdough flavor.
See Starter Recipe & Feeding Below…
- 2 Cups Warm Water
- 2 Cups Freshly Milled Hard White Wheat
- 1 TBS of Evaporated Cane Juice
- 1 TBS Instant Yeast
Mix all ingredients in a 2 quart bowl (needs the room to bubble).
Cover mixture with a towel or paper towel (not plastic – it must ‘breathe’).
The mixture will start to bubble within just a few minutes. It should double in size but then as it ferments, it will subside.
Allow the mixture to sit covered in a warm place (occasionally stirring in the separation) for 3-5 days. After day 1 I moved my mix to a jar for easier mixing and storage.
After the bubbling subsides and the smell is yeasty/sour it is ready to use (as above).
After you have used it (as above) ad 2/3 Cup Warm Water & 2/3 Cup Fresh Milled Flour back in and combine.
The bubbling process will start again but not as much as the first.
Cover and leave in a warm place for at least 12 hours (up to 24) before returning to the refrigerator.
Starter can be kept in the refrigerator indefinitely. You just have to remove 2/3 cup and repeat the feeding as above every week to a couple of weeks.
Baking a new loaf of Sourdough Bread once every week to two weeks will help you keep the starter fed.