This sourdough loaf goes with any of the soup or stew recipes here on Red Dirt Cooking. I think you’ll like how easy and good this is. The commercial yeast is included in this recipe to speed up the rising process.
- 1 teaspoon Yeast
- 1 tablespoon Honey
- 1 1/2 cups warm Water
- 1 teaspoon Sea Salt or Kosher
- 1 cup Sourdough Starter (see recipe listed under the bread category)
- 3 cups Whole Wheat Flour
- About 3 cups Bread Flour
Dissolve yeast and honey in warm water for 10 minutes. Stir in salt, starter, whole wheat flour and 1 cup bread flour. Then add enough bread flour to make a stiff dough. Turn dough out on a floured surface. Knead for about 10 minutes until smooth and satiny.
Oil a large plastic or cermanic bowl and place dough in. Turn dough to coat with oil. Cover bowl with plastic wrap and set in a warm spot. Let dough rise for 1 hour or until doubled in size. Punch down the dough. Let it rise for 1 hour and punch down.
Divide dough in half and shape into 2 loaves. Place on a greased baking sheet and cover with plastic wrap. Let rise for 45 minutes.
Preheat oven to 400 F. Take off the plastic and bake loaves for 25 to 30 minutes until golden brown.