If you've never tasted homemade whole-wheat sourdough bread, you're in for a heavenly treat. The whole-wheat flour combined with flax seeds and wheat germ provide a nutty, wholesome taste, and the sourdough adds a unique, tangy flavor.
Instructions
1. Preheat the oven to 375 degrees.
2. Place the sourdough starter in a large mixing bowl and add the warm water, yeast, honey, oil and salt. Mix the ingredients with an electric mixer on medium speed until the ingredients are blended. And the gluten, one cup of whole wheat flour and one cup of bread flour and mix for about 5 minutes.
3. Add one more cup of whole-wheat flour and one more cup of bread flour, along with the wheat germ and flax seeds. Mix for 3 to 5 minutes. Turn the mixer on low speed and blend in enough of the remaining flour until the dough forms a soft dough. Scrape the sides of the bowl often.
4. Place the dough on a lightly floured surface and knead it until it's smooth and springs back when you poke it with your finger.
5. Oil a large bowl or spray it with non stick cooking spray. Put the dough in the bowl and cover it with a dry towel. Put the dough in a warm place until it doubles in size, about an hour.
6. Punch the dough down and let it rise until it doubles in size again, about an hour. Remove the dough from the bowl and divide it into two equal pieces. Shape each into a loaf shape and place them in greased loaf pans.
7. Bake the whole-wheat sourdough bread in oiled loaf pans until they're dark golden brown, about 35 to 40 minutes.
Tags: about hour, about minutes, bread flour, doubles size, flax seeds, loaf pans
