Whole Wheat Bread Machine Sourdough Bread

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

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Ingredients:

  • 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

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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.

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0629150936aShape as your normally would for a loaf of bread. 0629150939

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.

0629151051bWhen 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…

blog-Header-WonderMix*Sourdough Starter Recipe, Feeding & Keeping

Recipe Ingredients:

  • 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).

Feeding:

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.

Keeping:

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.

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About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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