, which probably aided in the success of this recipe. I got this recipe from Cooks.com (http://www.cooks.com/rec/view/0,164,149168-246201,00.html):
1 pkg. active dry yeast (2 1/4 tsp if you have a jar and not packets)
1 1/2 c warm water3 c. whole wheat flour (I used my 50/50 white/wheat flour mix)
1 c. Sourdough Starter
1/4 c. dark molasses
3 tbsp. butter, softened
1 c. Sourdough Starter
1/4 c. dark molasses
3 tbsp. butter, softened
2 tsp salt
2 1/2 to 3 c. unbleached white flour (I used closer to 2 1/2 cups, but both days I baked this it wasn't very humid in the house)
1/2 tsp. baking soda
2 1/2 to 3 c. unbleached white flour (I used closer to 2 1/2 cups, but both days I baked this it wasn't very humid in the house)
1/2 tsp. baking soda
1. In large mixer bowl, soften yeast in warm (110 degree) water. Blend in whole wheat flour, Sourdough Starter, molasses, butter and salt. I use the bowl from my Kitchenaid mixer
to mix everything by hand.
2. Combine 1 cup of the white flour and soda; stir into flour-yeast mixture. Add enough remaining unbleached flour to make a moderately stiff dough. Knead on floured surface until smooth, 5 to 8 minutes. Shape in ball.
3. Place in greased bowl, turning once. I let the dough rise in my 8 cup Pampered Chef bowl
.
4. Cover and let rise until double, 1 1/2 to 2 hours. Punch down; divide in half. Cover; let rest 10 minutes.
5. Shape in 2 loaves; place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise until double, about 1 hour.
6. Bake at 375 degrees for 35 to 40 minutes. Remove from pans; cool. Makes 2 loaves.
The first rise was closer to 2 1/2 hours because I went to the gym. When I left for the gym, the dough took up about 1/3 of the bowl, when I came back, about 1/3 of the dough was puffed up above the bowl.
The second rise was about an hour.
My kitchen temperature was about 72 degrees.
I turned on the oven about 45 minutes prior to putting the bread in it, and baked it for 37 minutes in the center of the oven.
to mix everything by hand. 2. Combine 1 cup of the white flour and soda; stir into flour-yeast mixture. Add enough remaining unbleached flour to make a moderately stiff dough. Knead on floured surface until smooth, 5 to 8 minutes. Shape in ball.
3. Place in greased bowl, turning once. I let the dough rise in my 8 cup Pampered Chef bowl
. 4. Cover and let rise until double, 1 1/2 to 2 hours. Punch down; divide in half. Cover; let rest 10 minutes.
5. Shape in 2 loaves; place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise until double, about 1 hour.
6. Bake at 375 degrees for 35 to 40 minutes. Remove from pans; cool. Makes 2 loaves.
The first rise was closer to 2 1/2 hours because I went to the gym. When I left for the gym, the dough took up about 1/3 of the bowl, when I came back, about 1/3 of the dough was puffed up above the bowl.
The second rise was about an hour.
My kitchen temperature was about 72 degrees.
I turned on the oven about 45 minutes prior to putting the bread in it, and baked it for 37 minutes in the center of the oven.
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