Sourdough Honey Whole Wheat Bread by PaddyL

[BakerAunt]

Sourdough Honey Whole Wheat Bread
Submitted by PaddyL on February 25, 2009 at 11:56 pm

1 cup sourdough starter
2-1/2 cups flour
2 cups water

I take my starter out of the fridge in the morning, refresh it, and put it on top of the fridge to double or triple, and before I go to bed, I take a cup of starter and mix it up with the flour and water (above). Put the rest back into the fridge, cover the primary batter tightly with plastic wrap and put it in a draft-free place overnight.

3 cups primary batter
1-1/2 cups warm water
3 tbsp. honey
2 tbsp. vegetable oil
2 tsps. salt
3 cups whole wheat flour
3 to 4 cups all-purpose flour
1/2 cup dry powdered milk

Take one cup of the primary batter made the night before and return it to your starter. There should be 3 cups of primary batter left. I no longer bother measuring to make sure if there are 3 cups left, I assume there will be.

With the primary batter in a large bowl, add 1 cup white flour, the warm water, powdered milk, honey, salt, and vegetable oil. Stir well and add the whole wheat flour beating well. Add enough white flour to produce a dough that cleans the sides of the bowl.

Turn out on a floured board and knead, adding enough extra flour to prevent sticking. Do not make dough too stiff. Knead until smooth and elastic. Place dough in greased bowl; cover and put in a warm place until double. This can take up to 3 hours, depending on the warmth of your kitchen, possibly even longer.

Punch down and let rest covered for 20 minutes. Shape into two (or more) loaves, place in greased loaf pans, brush with melted butter, and leave to rise in a warm place until double. Bake at 375 F. for 35 - 45 minutes.

You could probably make 3 loaves, using 8x4 inch pans. I used one 12-inch pan and one 10-inch pan.

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