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Sourdough Wheat Bread, 2 lb.
Use the same starter as for the Sourdough bread. This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour.
6 fl ounces (¾ cup) water, 80°F
1½ cup sourdough starter, room temp
1¼ tablespoons molasses
1¾ cups bread flour
1¾ cup whole wheat flour
1½ teaspoons salt
2¼ teaspoons active dry yeast
- or -
2 teaspoons bread machine/fast rise yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.