Community Pick
Sourdough Whole Wheat Bread
"Great sourdough bread that can be made in the bread machine with the dough cycle."
photo by CarolAT
- Ready In:
- 3hrs 40mins
- Ingredients:
- 7
- Yields:
-
1 loaf
ingredients
- 2 cups proofed sourdough starter
- 1 teaspoon salt
- 2 tablespoons sugar
- 1⁄2 cup warm milk
- 2 tablespoons butter, melted
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 cups white bread flour
directions
- Measure the culture into bread machine pan.
- Add remaining ingredients, with flour being last.
- Set machine for dough cycle and start.
- At end of cycle, remove dough from machine and shape into desired loaf.
- Cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is.
- Top of loaf can be slashed at this stage, if desired.
- Uncover and bake at 375 degrees for 30 to 40 minutes, or until done.
- Remove from baking pan and cool on wire rack.
- NOTE: I don't let my dough rise in the dough cycle; I just remove it after the kneading is completed and shape my loaf, then let loaf rise.
Questions & Replies
-
Can I let it rest 8 hours after taking it out of the bread machine before baking it? -
Should the flour be sifted before measuring if it is not pre-sifted?
Reviews
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this turned out beautifully! i must admit that it looked pretty flat after sitting on the counter in "rise" mode for 2 hours. but there was nothing to worry about-it baked up a nice, plump loaf and had great texture, color, crust and flavor. i will definitely pursue more sourdoughs without a yeast "push!" -
This turned out PERFECT!!! I didn't use a bread machine (because I am experienced with bread making) and all of the ingredients and amounts made a PERFECT bread for me. I feel the "bread machine" statement in the description is sufficient, and doesn't warrant a shoddy rating, as this recipe is a definite keeper! Thank you!! -
I made this bread with the following changes: I used only whole wheat flour, used honey rather than sugar, and coconut oil rather than butter. The first time I used 450 g w.w. flour, and it was very dry. I had to add more liquid to form the loaf. The second time I cut back on the amount of flour, added just a little extra liquid and so far it looks fine. The first time, once I added the liquid, I let it knead and rise in the bread machine, then put it into an oval banneton. I let it rise in the banneton on the counter (cool kitchen) for about two hours, then baked it. It came out light with an even crust. Very good. I find sourdough baking to be a bit of an art rather than a science. The second time I left the refreshed sourdough starter for too long and it had deflated when I got around to using it, so we'll see how this works out. -
This turned out amazing!!! I was skeptical because my bread machine had to work a little harder than I'm used to. I wondered if there was enough moisture. But, I worried for nothing because it is a perfect loaf of bread. I can slice super thin slices without it falling apart, too. Thanks, Donna!! -
This was easy to put together and rose well when I baked it...thanks for posting.
see 20 more reviews
Tweaks
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This bread is very yummy! I have made it twice now and plan on making it many more times. The first time I made it just as the recipe stated, the second time I used olive oil in place of the butter. Turned out great each time. Thanks! -
I signed up just to write this review. This was the first successful sourdough recipe I have used. It worked great and tasted great! I substituted the sugar for honey (and I used a bit more to add to the flavor) and I let this rise twice to increase the sourdough flavor. My sourdough starter is very active (rises a dough within 2 hours), so I wanted to give it the extra time to develop flavor. Great recipe. I will use this one again.
RECIPE SUBMITTED BY
Donna M.
Billings, Montana
