The long, slow raising of this dough nicely eliminates anti-nutrients. The additon of ground flax seeds, brewer’s yeast and blackstrap molasses kicks up the nutritional punch. This is a lovely moist loaf, good for sandwiches, toast, and it stands alone very nicely! Start this dough in the morning. You will probably be baking it early evening.
Put the yeast into a large bowl. Add the water, all at once.
Grind the flax seed in a little electric coffee grinder.
Add the ground flax seed, olive oil, molasses, brewer’s yeast and salt to the bowl. Stir.
Add 7 cups of flour. Stir well.
Begin adding more flour, 1/2 cup at a time, stirring each time. Keep adding the flour until the dough is stiff enough to knead. Don’t add too much. The amount will vary with your circumstances (flour, humidity, etc.)
Turn dough out onto floured surface, and knead, vigorously, for at least 10 minutes, adding a little flour as you go if it gets too sticky.
If you are an accomplished bread maker, 10 minutes may be long enough. If not, it might take up to 15 minutes to get a smooth, elastic dough.
Wash and dry the bowl. Pour a Tablespoon or so of extra-virgin olive oil into the bowl, and using your hand, spread it around. Place the dough in the bowl and then turn it upside-down. Cover tightly with plastic wrap. Set it on the kitchen counter.
When it has raised until it “sighs” when poked by your finger, punch it down. Replace plastic wrap and let it rise double again.
Form into 3 loaves using a little more olive oil to prevent sticking on your work surface and place in well-greased medium-sized bread pans. Cover loosely with plastic wrap. When it has raised double again, and is springy, put into a pre-heated 350 degree oven.
Bake for 45 minutes.
Remove from pans to a cooling rack.
This bread has good keeping qualities, but if you will not use it all soon, slice and freeze for later!
I made many sourdough bricks before I finally developed this recipe. It’s easy, delicious and works perfectly every time. I hope it will work for you, too. This loaf can be made 100% whole wheat by substituting the bread flour for more whole wheat flour.
Mix the starter, salt, water & unbleached bread flour in a large bowl or kitchenaid mixer. Add whole wheat flour until the dough is dry enough not to stick to your hands.
Knead for 10 minutes, or 7-9 minutes on low if you’re using a mixer with the dough attachment. When the dough is ready to be set to rise it will be stretchy and pass the windowpane test.
Oil a large bowl and set the dough in it and cover with oiled plastic wrap. If your kitchen is cold place it in the turned off oven with just the light on. Otherwise just leave it on the counter for 6-8 hours.
When the dough has risen well, punch it down and leave it covered in the bowl for another rise (about 2-3 hours)
After the dough has risen an second time, punch it down again, form it into a loaf and place it in an oiled loaf pan for a third and final rise. This third rise usually take an hour or two. Remember to keep the dough covered with the oiled plastic wrap so it doesn’t dry out.
When the loaf has risen, put small slits in the top of the loaf with a serrated knife. Put the loaf into a cold oven and close the door. Set the oven to 350 degrees, and the timer for 40 minutes. When the timer goes off you should have a large loaf of nicely browned, wonderfully sour sourdough bread.
Editor’s Note: As a compromise food, some people choose to eat small amounts of unbleached flour to create a more pleasing texture to baked goods; however, many have had great successes baking with 100% whole wheat without sacrificing nutrition.
A nutrient-packed, moist, whole wheat bread with excellent keeping qualities!
The night before you plan to bake, pour the water into a large bowl. Sprinkle the yeast on top and let sit for 5 minutes.
Add the salt, oil, molasses, brewer’s yeast and egg.
Add 5 cups of whole wheat flour and stir, well. Then, 1/4 cup at a time, stir in more flour until you have a nice, stiff, kneadable dough. You don’t want it to be dry.
Cover tightly with plastic wrap and let it rest on the kitchen counter all night.
The next morning, turn your dough onto a lightly floured surface. I use a little unbleached flour for this step.
Wash and dry the bowl and pour a little extra-virgin olive oil into the bowl and coat it well with your hand. Set aside.
Knead vigorously for 10 minutes, using as little additional flour as possible.
Return dough ball to bowl and turn it over so the top is oiled. Cover the bowl with plastic wrap and set it in a warm location.
Allow to rise until when you poke it with your finger, it “sighs” and the hole does not fill back in. This could take up to 4 hours. It will depend on the temperatures in your home.
Set the oven to 350 degrees F. Grease 2 medium-sized bread pans.
On the floured surface, divide the dough in half and form into loaves. Place the loaves in the pans and set them on top of your stove.
Brush the tops with a little extra-virgin olive oil so the surface will not become too dry.
Allow to raise until doubled in bulk and when touched with your finger, the loaves are “springy.”
Bake for 45 minutes. Turn loaves out on a wire rack to cool. Wait at least 20 minutes before slicing. The loaves are still baking!
If you have sourdough starter you regularly use, this recipe is about the easiest way to make bread! Made even easier with a time-delay oven. I love that I can whip this up mid-morning in about 25 minutes, put it in the oven, forget about it, and have fresh bread early that afternoon. (The sourdough starter used here is fed every 12 hours with 3 parts (by volume) flour and 2 parts filtered water, enough to at least double it each time.)
Stir the starter before measuring it to release the gas bubbles.
Combine the sourdough starter, water or whey, and salt in a medium-sized mixing bowl. Stir till combined.
Adding one cup at a time, stir the flour into the mixture.
Stir in as much of the third cup of flour as you can.
Cover mixing bowl with a clean cloth. Let sit for 10 minutes.
Turn mixture onto kneading surface. Knead remaining flour into mixture until thoroughly kneaded—5 to 10 minutes.
Place in greased loaf pan (9” x 5”).
For non-time delayed oven: Cover loaf with a clean cloth. After two hours, remove cloth and put pan in the oven. Turn the oven on to 375 degrees Fahrenheit. Bake for 1 hour, 15 minutes. Remove loaf from pan and cool on cooling rack.
For time-delayed oven: Place loaf in oven. Set start time for two hours from now. Set cook time for 1 hour, 15 minutes. Set temperature for 375 degrees Fahrenheit. When done baking, remove loaf from pan and cool on cooling rack.