100% Whole Wheat Sourdough Hearth Bread

Name: 100% Whole Wheat Sourdough Hearth Bread
Yield: makes 2 loaves
Ingredients: 1/4 cup (2 oz / 56.5 g) mother starter (page 42), cold or at room temperature; 1 1/3 cups (6 oz / 170 g) whole wheat flour; 1/2 cup plus 1 tablespoon (4.5 oz / 128 g) lukewarm water (about 95°F or 35°C); All of the whole wheat sourdough starter (12.5 oz / 354 g); 1 1/2 tablespoons (1 oz / 28.5 g) honey or agave nectar, or 2 tablespoons sugar; 1 1/2 cups (12 oz / 340 g) lukewarm water (about 95°F or 35°C); 2 tablespoons (1 oz / 28.5 g) vegetable oil (optional); 3 1/2 cups (16 oz / 454 g) whole wheat flour; 2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt; 1 1/2 teaspoons (0.17 oz / 5 g) instant yeast (optional)

December 14, 2011

As with other sourdough recipes in this book, you have two options with this recipe. For a “purist” version, omit the instant yeast from the final dough. For a mixed method, which will rise more quickly but lack some of the sour flavor, include the instant yeast. The optional oil helps lubricate and soften the bran fiber in whole grain bread. For a variety of other options in making this bread, see page 83, where you’ll find multigrain suggestions, guidelines for making transitional breads with less than 100 percent whole grains, and more.

Recipe notes

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