Homemade Whole Wheat Sourdough Bread Recipe
Place the dough back into the baking pan. Proof the dough for 1-2 hours until it has risen again to about 1.5 times original size and feels a bit light and puffy. Don't over-proof it though! 100% whole grain sourdough can very easily over-ferment causing breakdown of the gluten structure in the dough.
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Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes. Gently fold the dough over a few times on a lightly floured work surface. Shape it into an 8" log, and place it in a lightly greased 9" x 5" loaf pan. Cover the loaf and let it rise until it's crowned 1" over the rim of the pan.
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Spread some flour on a work surface and gently deflate the dough, form it into a ball and place it on a parchment-lined baking sheet. Cover it with a towel and let it rise for 90 minutes. Pre-heat the oven to 375. Crush the garlic, chop the rosemary and mix it together with the olive oil.
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*Sourdough Starter Recipe, Feeding & Keeping. Recipe Ingredients: 2 Cups Warm Water; 2 Cups Freshly Milled Hard White Wheat; 1 TBS of Evaporated Cane Juice; 1 TBS Instant Yeast;. One Response to Whole Wheat Bread Machine Sourdough Bread. Dorothy Abernathy says: February 24, 2019 at 3:22 pm.
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Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough.
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How To Make Sourdough Bread In A Bread Machine. Add the water and melted butter to the bread machine. On top of that, add the bread flour, sugar and salt. Lastly, add the sourdough starter. Use the kneading function on the bread machine (for my machine this is function 8). Mine is set to knead for 25 minutes.
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Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1 to 1 1/2 hours. Gently deflate the dough and shape it to fit a greased 8 1/2" x 4 1/2" loaf pan. Let it rise, covered, until doubled, about 1 to 1 1/2 hours. Bake the bread in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted.
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This whole wheat sourdough bread recipe makes one loaf. For bakers % use 100% flour and 75% water, 2 % salt, and 0.25% yeast culture. Make 2 loaves to pop one in the freezer and have one to eat fresh during the day. Whole Wheat Flour- 3 1/2 cups of freshly ground flour works well here. I run 1 heaping cup of hard red wheat and 1 heaping of cup.
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Bake the dough in a Dutch oven (or another oven safe pot) with the lid on for 20 minutes. Remove the lid and bake for an additional 40 minutes or until golden brown. Remove from the pot. For best texture, cool on a wire rack for 1 hour before slicing.
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The flour and water, mixed together and left to autolyse. 3. Once your starter is completely active, measure out as much as you need into your bread machine's pan, along with the soaked dough and the salt; the sequence doesn't really matter. 4. Use the default knead program to knead the ingredients together into a dough.
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Cover the loaf pans and allow the dough to rise for another 20 minutes. Preheat the oven to 400ºF. Uncover the bread pans. To get a lovely golden brown color, whisk together an egg and one tablespoon of water. Brush this on top of the loaf before baking. This is optional, but gives the bread a shiny golden brown top.
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In a large mixing bowl, combine 340g warm water with 45g honey, stir until completely combined. Add 250g bread flour and 250g whole wheat flour and mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated. Cover the bowl and set aside to AUTOLYSE for 60 minutes.
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Cover the Dutch oven with the lid and let the dough rise for 4 hours until it's about twice in volume. Preheat the oven to 450 degrees F. Meanwhile, score the dough with a sharp knife. Place the Dutch oven in the oven with the lid on and bake the bread at 400 degrees F for 25 minutes.
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Place the dough and the parchment paper in the preheated dutch oven with the lid on. If you have a trivet or a baking mat, use it. Bake with the lid on for 25 minutes. After 25 minutes, remove the lid and bake uncovered for another 20-25 minutes or until the loaf is nice and crispy and brown on the outside.
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Add the ingredients to your bread machine in the exact order listed. Set your machine to the whole wheat setting. Choose your load color setting and hit start. When done, remove from machine and let the loaf cool in the pan for 15 minutes. Remove from pan and place loaf on cooling rack.
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Instructions. Have water and oil at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select whole wheat or basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball.
