Ingredients Jump to Instructions ↓

  1. 1 c. Sour Dough Starter

  2. 1 c. warm water

  3. 1 1/2 c. whole wheat flour, spooned into cup and mixed with

  4. 3 tsp. baking powder

  5. STEP B:

  6. 1 c. whole wheat flour

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix ingredients for Step A.

  2. Blend 1/2 minute on low speed, then 3 minutes at medium speed, scraping the bowl all the time. Gradually stir in ingredients for Step B. Dough should remain soft and slightly sticky. Turn dough onto well floured board and sprinkle with flour so it doesn’t stick to hands. Knead about 250 turns, adding flour as required. Shape for placing in loaf pan. Place in 9 x 5 x 3 inch loaf pan that has had cornmeal sprinkled on the bottom. Let rise in a warm place until doubled in size, about 1 hour. Gently slash top of dough with razor blade or sharp knife.

  3. Bake in preheated oven on lowest rack position. See instructions below for oven temperature and baking time. Cool about 5 minutes on cake rack until bread shrinks from sides of pan. Remove from pan and cool on rack. Bake at 400 degrees for approximately 35 minutes.

  4. Extra Quick Version: After placing dough in baking pan, bake immediately at 400 degrees approximately 45 minutes.


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