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Recipes - Honey Wheat Sourdough Bread Recipe

Recipe Name

Honey Wheat Sourdough Bread

Submitted by

channi

Recipe Description

This is from Taste Of Home

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	25	Cook Time (minutes)	20	Ready In (minutes)	45

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Honey Wheat Sourdough Bread

Sourdough starter
Ingredients
Amt.	Measure	Ingredient



1/2	package	yeast, active dry
1	cup (8 fl oz)	water, warm (110 degrees)
1	cup	flour, bread, enriched

Steps

Sequence	Step

1	In a 4-qt. non-metallic bowl, dissolve yeast in warm water; let stand for 5 minutes. Add flour; stir until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily (the mixture will become bubbly and rise, have "yeasty" sour aroma and a transparent yellow liquid will form on the top).
2	Use starter for your favorite sourdough recipes. The starter will keep in the refrigerator for up to 2 weeks. Use and replenish or nourish at least every 2 weeks. Yield: about 2 cups.

Honey Wheat Sourdough Bread
Ingredients
Amt.	Measure	Ingredient



1	tablespoon	yeast, active dry
1	cup	fat free milk
3	tablespoons	butter, softened
2	tablespoons	honey
2	tablespoons	molasses
3	tablespoons	wheat germ
1	teaspoon	baking soda
1	teaspoon	salt
1 1/2	cups	all-purpose flour, whole wheat
3 1/2	cups	bread flour

Steps

Sequence	Step

1	In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2	Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3	Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4	Brush with oil. Bake at 375° for 25-30 minutes or until browned. Remove from pans to wire racks to cool. Yield: 2 loaves (20 slices each).

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