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Whole Wheat Sourdough Bread

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Whole Wheat Sourdough Bread

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Whole Wheat Sourdough Bread Recipe Whole Wheat Sourdough Bread Recipe

We love the mix of sourdough and full wheat. The tanginess of a fed and energetic starter enhances the inherent nuttiness of the flour. Together the 2 create a superbly comfortable and wet loaf very best for sandwiches, toast, and near to every other bread-based snack.

At a look

Prep
Bake
Total
Yield
1 loaf

Ingredients

  • 1 cup sourdough starter, fed and in a position to make use of
  • 1 cup + 2 tablespoons lukewarm water
  • three cups King Arthur White Whole Wheat Flour or Premium 100% Whole Wheat Flour
  • 2 tablespoons complete grain bread improver, non-compulsory; for a greater, sooner upward push
  • 1 teaspoon salt
  • 1 teaspoon immediate yeast
  • 2 tablespoons vegetable oil

  • eight oz. sourdough starter, fed and in a position to make use of
  • nine oz. lukewarm water
  • 12 oz. King Arthur White Whole Wheat Flour or Premium 100% Whole Wheat Flour
  • 1/2 ounce complete grain bread improver, non-compulsory; for a greater, sooner upward push
  • 1 teaspoon salt
  • 1 teaspoon immediate yeast
  • 7/eight ounce vegetable oil

  • 227g sourdough starter, fed and in a position to make use of
  • 255g lukewarm water
  • 340g King Arthur White Whole Wheat Flour or Premium 100% Whole Wheat Flour
  • 14g complete grain bread improver, non-compulsory; for a greater, sooner upward push
  • 1 teaspoon salt
  • 1 teaspoon immediate yeast
  • 25g vegetable oil

Instructions

  1. Combine the entire elements, blending till a shaggy dough paperwork.
  2. Let the dough leisure, lined, for 20 mins, then knead till rather easy and somewhat sticky.
  3. Place the dough in a flippantly greased bowl, duvet it, and let it upward push till nearly doubled, about 60 to 90 mins.
  4. Gently fold the dough over a couple of instances on a flippantly floured paintings floor.
  5. Shape it into an eight” log, and position it in a flippantly greased nine” x five” loaf pan.
  6. Cover the loaf and let it upward push till it is topped 1″ over the rim of the pan, about 60 to 90 mins.
  7. Towards the tip of the emerging time, preheat the oven to 350°F
  8. Bake the bread for 40 to 45 mins, or till the loaf is golden brown and a virtual thermometer inserted into the middle registers 205°F to 210°F.
  9. Remove the bread from the oven, let it sit down within the pan for five mins, then flip it out onto a rack to chill.
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