Sourdough Bread from Freshly Ground Wheat

Recipe Description:

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.

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Servings: 1 loaf

Difficulty: Easy

Recipe Ingredients:

1/4 cup sourdough starter

1 tsp real salt

1 1/2 cups purified water

1 1/2 cups unbleached bread flour

2-3 cups freshly ground whole wheat flour (optional: sift some of the bran out before measuring to reduce phytic acid even further)

Recipe Instructions:

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.

Author: laurajean

I've been feeding my husband and two daughters a WAPF style diet for about a year. It's been a crazy year as I went from being an avid couponer (read: processed food junkie) to eating nearly all whole foods prepared traditionally. View all posts by laurajean

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: laurajean

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