The original recipe says it makes 2 loaves but I always double the recipe and get 6 loaves. So unless you have very large loaf pans, I would make it into three loaves.
adapted from Rita Davenport's Sourdough Cookery Cookbook
Ingredients (for 3 loaves)
1 package yeast
¼ cup warm water - I add about 1/2 tsp sugar
1 cup sourdough
¼ cup oil
½ cup brown sugar
1 ½ cup applesauce - I use unsweetened homemade
1 Tbsp salt
1 cup hot water
3 cups whole wheat flour - I substitute some flax seed, ground flax, wheat germ and bran for some of the whole wheat flour (more info below)
¼ tsp baking soda
3 – 4 cups flour
Mix together yeast with warm water/sugar and set aside . In large mixing bowl combine oil, brown sugar,
sourdough, applesauce, salt, hot water, and baking soda. Mix well.
Stir in yeast mixture.
I add flax seed, ground flax, wheat germ and bran to substitute for about 1 cup of the whole wheat flour. I mix them together and then add them to the whole wheat flour.
VARIATION - I sometimes add seeds as well - sunflower, pumpkin, poppy, sesame - some or all - 1/2 cup to 1 cup total. I just mix them in with the whole wheat flour then adjust the white flour as it is being stirred in.
NOTE - to grind flax seed, I use my blender.
I use my Cuisinart to mix and knead the dough. I put in about half the liquid, half the whole wheat mixture and a cup or so of the white flour. Add the white flour a bit at a time until the dough forms a ball and the bowl is clean. I then knead it with the dough hook for 5 - 6 minutes. Remove and repeat with other half.
If you make bread by hand add the whole wheat mix to the liquid with about 3 cups of white flour. Add more flour until you have a stiff dough. Knead for 10 minutes adding more flour as needed.
Place in a greased bowl.
Cover and set in a warm place. I use my oven with the light turned on. Let rise 1 to 2 hours or until double in size.
Punch down dough and shape into loaves. Place in greased loaf pans.
Cover and let rise until double.
Bake at 350 F for 35 to 45 min. Bread is done when a loaf sounds hollow when tapped on the bottom.
sourdough, applesauce, salt, hot water, and baking soda. Mix well.
Stir in yeast mixture.
I add flax seed, ground flax, wheat germ and bran to substitute for about 1 cup of the whole wheat flour. I mix them together and then add them to the whole wheat flour.
VARIATION - I sometimes add seeds as well - sunflower, pumpkin, poppy, sesame - some or all - 1/2 cup to 1 cup total. I just mix them in with the whole wheat flour then adjust the white flour as it is being stirred in.
NOTE - to grind flax seed, I use my blender.
I use my Cuisinart to mix and knead the dough. I put in about half the liquid, half the whole wheat mixture and a cup or so of the white flour. Add the white flour a bit at a time until the dough forms a ball and the bowl is clean. I then knead it with the dough hook for 5 - 6 minutes. Remove and repeat with other half.
If you make bread by hand add the whole wheat mix to the liquid with about 3 cups of white flour. Add more flour until you have a stiff dough. Knead for 10 minutes adding more flour as needed.
Place in a greased bowl.
Cover and set in a warm place. I use my oven with the light turned on. Let rise 1 to 2 hours or until double in size.
Punch down dough and shape into loaves. Place in greased loaf pans.
Cover and let rise until double.
Bake at 350 F for 35 to 45 min. Bread is done when a loaf sounds hollow when tapped on the bottom.
Brush the top with melted butter. Enjoy!
Hi there!! What do you use for your sourdough? I have never made it before, but want to try you recipe!!
ReplyDeleteFollowed you from BYC when you responded to my post.
Thanks, Beth
I have a blog, too.
www.youknowwhatyououghtado.blogspot.com
I make my own starter from this recipe, http://mountaingardengleanings.blogspot.com/search/label/sourdough%20starter . Sorry, it took so long to answer, I've been away visiting relatives. :)
ReplyDeleteIs this a sweet bread, like dessert?
ReplyDelete