Whole Wheat Sourdough
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 2 tb olive oil
- 2 ts yeast
- 1 tb honey
- 1/2 ts ginger
- 2 tb vital wheat gluten
- 2 tb lecithin
- 2 ts wheat germ
- 1/2 c whole wheat s/d starter (you
- 1 1/3 c unbleached bread flour
- 2 c whole wheat bread flour
- 2 ts salt, lite
- 1 c water, (i use bottled h20)
- 2 tb buttermilk powder
- 1/2 margarine, room temp.
- Carbohydrate 50.2079224165426 g
- Cholesterol 1.12125 mg
- Fat 2.15098399997671 g
- Fiber 1.82972100027441 g
- Protein 11.4330593697362 g
- Saturated Fat 0.353758139058511 g
- Serving Size 1 1 Serving (75g)
- Sodium 592.705862499971 mg
- Sugar 48.3782014162682 g
- Trans Fat 0.424061454165038 g
- Calories 270 calories
I used the whole wheat starter and experimented with your whole wheat bread recipe in the DAK today. It turned out great. Basically, I just halved your recipe and added a few things. My DAK is a 3 cup flour model, is yours? If Im using whole wheat or rye flour, I can add more flour because it doesnt rise as much. Also, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to aid elasticity and to help it rise. This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 oclock and set the menu to Sweet Bread (the auto. one, not the manual one) Later, at the beeps, I added 3/4 c. pecans (didnt have walnuts on hand). I usually add large pieces since they are kind of cut up by the B/M while kneading. Posted to EAT-L Digest 12 Jan 97, by Betsy Burtis <ebburtis@IX.NETCOM.COM> on Mon, 13 Jan 1997.
