Sourdough Wheat Bread

Donna Hackett
Servings: 8

Ingredients

1 cup boiling water
½ cup shortening
1 package active dry yeast
1 teaspoon sugar
1 egg, beaten
½ cup sugar
½ teaspoon salt
1 cup room temperature sourdough starter
3 cups flour
2 cups whole wheat flour

Cooking Method

Combine boiling water and shortening- stir to melt shortening. 

1. Allow to cool to 105-110° F.

2. Sprinkle yeast and 1 teaspoon sugar over water, allow to soften for 10 minutes. 

3. Stir to dissolve yeast and sugar.

4. Add eggs, remaining ½ cup sugar, salt, starter, and 2½ cups flour. 

5. Beat for 2-3 minutes on a medium speed to blend gradually. 

6. Beat in remaining flour and wheat flour.

7. Turn out onto a lightly floured board and knead for 5 minutes, until smooth. 

8. Place into a greased bowl and turn to coat on all sides. 

9. Cover and let rise for 1-2 hours, until doubled.

Divide dough in half and place onto a lightly floured board. 

1. Roll out to an 8x18-inch rectangle. 

2. Rollup into an 8-inch long log or form into a circular loaf, pressing out air bubbles as you roll. 

3. Pinch ends to seal if using rectangle.

4. Place the rectangle, seam side down, into greased 9x5x3-inch loaf pans. 

5. Cover and let rise for 45-90 minutes, until doubled. 

Bake at 400° for 15 minutes. 

1. Bake at 350° for 20 minutes, until hollow sounding when tapped with a finger or spoon. 

2. Remove from oven, immediately remove from pans, and cool slightly serve warm or at room temperature.