Sourdough Wheat Bread, 1 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.
4 fl ounces (½ cup) water, 80°F
⅔ cup sourdough starter, room temp
2 teaspoons molasses
1 cup bread flour
1 cup whole wheat flour
¾ teaspoon salt
1½ teaspoons active dry yeast
- or -
1 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.
- West Bend Admin