Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Sourdough Wheat Bread

Donna Hackett
Servings: 8


Sourdough Wheat Bread





1 cup boiling water
cup shortening
1 package active dry yeast
1 teaspoon sugar
1 egg, beaten
cup sugar
teaspoon salt
1 cup room temperature sourdough starter
3 cups flour
2 cups whole wheat flour

Cooking Method

Combine boiling water and shortening- stir to melt shortening. 

  1. Allow to cool to 105-110 F.

  2. Sprinkle yeast and 1 teaspoon sugar over water, allow to soften for 10 minutes. 

  3. Stir to dissolve yeast and sugar.

  4. Add eggs, remaining cup sugar, salt, starter, and 2 cups flour. 

  5. Beat for 2-3 minutes on a medium speed to blend gradually. 

  6. Beat in remaining flour and wheat flour.

  7. Turn out onto a lightly floured board and knead for 5 minutes, until smooth. 

  8. Place into a greased bowl and turn to coat on all sides. 

  9. Cover and let rise for 1-2 hours, until doubled.

Divide dough in half and place onto a lightly floured board. 

  1. Roll out to an 8x18-inch rectangle. 

  2. Rollup into an 8-inch long log or form into a circular loaf, pressing out air bubbles as you roll. 

  3. Pinch ends to seal if using rectangle.

  4. Place the rectangle, seam side down, into greased 9x5x3-inch loaf pans. 

  5. Cover and let rise for 45-90 minutes, until doubled. 

Bake at 400 for 15 minutes. 

  1. Bake at 350 for 20 minutes, until hollow sounding when tapped with a finger or spoon. 

  2. Remove from oven, immediately remove from pans, and cool slightly serve warm or at room temperature.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183