Honey Wheat Sourdough Bread Recipes

HONEY WHEAT SOURDOUGH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Brush with oil. Bake at 375° until browned, 25-30 minutes. Remove from pans to wire racks to cool.

SOURDOUGH HONEY WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in 1 cup warm water.
• Mix yeast, starter, honey, salt and shortening with 3 cups flour.
• Add more flour as needed to make a stiff dough.
• Knead 150 strokes on a floured surface and place in a greased bowl.
• Cover and let rise 1 to 1 1/2 hours until doubled in size.
• Punch down, let double again.
• Punch down and roll into tight loaf.
• Grease and place in bread pan.
• Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.

HONEY WHEAT SOURDOUGH BREAD WITH QUINOA

Steps:

• Bring 1 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Whisk sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add cooked quinoa and mix until incorporated. Add flour, 1 cup at a time, mixing after each addition to form long strands of gluten.
• Knead dough for 10 minutes, adding more flour as needed to make dough workable. Set bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.
• Punch dough down, shape into 2 loaves, and place into well greased and floured baking pans. Wet tops of loaves slightly and press oats into the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaves sound hollow when you tap on the surface, 30 to 35 minutes. Remove from the oven and let sit in pans for 5 to 10 minutes before removing to a wire rack to cool completely.