Whole Wheat Sourdough Bread

Name: Whole Wheat Sourdough Bread
Ingredients: 3 cups whole wheat flour, divided; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 1 tablespoon granulated sugar; 1 1/2 teaspoons table salt; 1 cup Whole Wheat Sourdough Starter; 3/4 cup plus 2 tablespoons warm water (120-130°F); 2 tablespoons vegetable oil

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Servings: 1

Ingredients

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3 cups whole wheat flour, divided1 (0.25 ounces) package (7 grams) or 2 1/4 teaspoons Red Star Active Dry Yeast1 tablespoon granulated sugar1 1/2 teaspoons table salt1 cup Whole Wheat Sourdough Starter3/4 cup plus 2 tablespoons warm water (120-130°F)2 tablespoons vegetable oil

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Instructions

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Step 1

In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add sourdough starter, warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes.

Step 2

Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)

Step 3

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.

Step 4

Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9×5-inch loaf pan. Cover; let rise until indentation remains after touching.

Step 5

Preheat oven to 375°F.

Step 6

Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.