Sourdough Honey Whole Wheat Bread
photo by gailanng
- Ready In:
- 37mins
- Ingredients:
- 7
- Yields:
-
1-2 loaves
ingredients
- 1 tablespoon active dry yeast
- 1 cup water
- 1 teaspoon salt
- 2⁄3 cup sourdough starter
- 1⁄2 cup honey
- 1 1⁄2 tablespoons shortening
- 4 cups whole wheat flour
directions
- Dissolve yeast in 1 cup warm water.
- Mix yeast, starter, honey, salt and shortening with 3 cups flour.
- Add more flour as needed to make a stiff dough.
- Knead 150 strokes on a floured surface and place in a greased bowl.
- Cover and let rise 1 to 1 1/2 hours until doubled in size.
- Punch down, let double again.
- Punch down and roll into tight loaf.
- Grease and place in bread pan.
- Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.
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Reviews
-
I made this using something that was originally Amish friendship bread starter that I had somehow misread the directions for on time to feed etc. I had reduced the amount of sugar by half in the starter and it still seemed to do fine. Anyway, I was fairly certain that this wouldn't work out, being the wrong kind of starter, but I am more interested in "real" bread than sweet friendship bread, so that is what I wanted to make. I made the recipe as written (but subbed olive oil and reduced the honey since I had a sweeter starter) and, to my great joy and amazement, it rose beautifully for one thing, and turned out like real, honest bread. It was great as toast and we devoured large amounts of it with a tuscan white bean soup. No, it didn't have the sourdough flavor (I'll probably have to just go the sourdough route one day), but it was like the expensive, more robust "European" breads from the grocery store. I can't say I would recommend such brash experimentation because I think it could have gone horribly wrong (everyone always says that other kinds of cooking are far more amenable to flagrant tinkering, but baking is more like chemistry so you'd better play by the rules), but I'll definitely be making this again. Oh, and I also used 50/50 flour because that's what I keep around. Thanks for a great recipe!
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Tweaks
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.