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Light Wheat Sourdough Bread

Light Wheat Sourdough Bread

I’ve mentioned the sourdough light wheat bread before.  I wanted to try to perfect the recipe before posting it.  I’ve made it five or six times now.  It’s my favorite everyday bread to use around here.  It’s probably as perfect as it’s going to get.

This bread is a mashup of two recipes that are in the starter brochure from the Friends of Carl, which is where I got my sourdough starter.  You can get a dry starter to revive at home for free by sending a self-addressed stamped envelope.

Rise times for all sourdough recipes are approximate, since different starters raise bread at different rates and room temperatures vary.  Don’t be afraid to let the dough go longer if it’s rising slowly.  If you want it to rise a little faster, you can also heat up a cup of water in the microwave until it’s nearly boiling and put the dough in the microwave with the hot water (after the microwave has stopped).  The extra heat from the hot water will help it rise faster and the steam will keep the dough from drying out.

I have divided the recipe into two parts, one for the night before baking, one for the day of.  It makes one loaf.  If you try it please let me know how it turns out!

Light Wheat Sourdough Bread

The Night Before:

  • 1/2 cup starter (100% hydration)
  • 1/2 cup all-purpose or bread flour
  • 1 cup whole wheat flour
  • 1 cup lukewarm water

Mix the starter, flours, and water together.  Cover and let sit at room temperature overnight or until very bubbly.  This is the sponge.

Baking Day:

  • 2 1/2 – 3 cups all-purpose or bread flour
  • 1/4 cup wheat bran
  • 1/4 cup wheat germ
  • 1/8 cup sugar
  • 1 tsp salt
  • 1/8 cup oil
  • 1/2 c. milk

Mix 2 1/2 cups of flour, wheat bran, wheat germ, sugar, and salt in a large mixing bowl.

Add milk and oil to the sponge and stir to combine.

Mix sponge and dry ingredients and stir to combine.  When it gets too hard to stir, turn out onto a floured surface and knead 8-10 minutes until smooth and elastic, adding in as much of the remaining 1/2 cup of flour as needed to obtain an easily workable dough.

Place dough in an oiled bowl, cover, and let rise at room temperature until double, 2 – 3 hours.  Shape into a loaf.  Place in a greased 8 1/2″ x 4 1/2″ loaf pan.  Cover and let rise again, until dough has risen about an inch above the edge of the pan, 1 1/2 to 2 hours.  During the last 20 minutes or so of rising, preheat oven.

Bake at 375 degrees F for 40 to 50 minutes or until loaf reaches an internal temperature of 190 degrees F and sounds hollow when thumped on the bottom.

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