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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 2 cups Whole Wheat Flour
- 4 cups White Bread Flour
- 1/2 cups Wheat Germ
- 1 teaspoon Salt
- 1 Tablespoon Flaxseed Meal
- 1 cup Sourdough Starter
- 1-1/2 cup Warm Water
- 1/2 cups Oil
- 1/3 cups Sugar OR 1/4 Cup Honey
- 2 Tablespoons Sunflower Seeds
Method
- Combine flours, wheat germ, salt, and flaxseed in a large bowl and whisk together. Add starter, water, oil and sugar and knead bread well either by hand on a lightly floured surface or with a large stand mixer and bread hook until smooth and elastic.
- Let rise in an oiled bowl (just spray well with cooking spray), covered with plastic wrap, overnight (or for around 12 hours) in a warm draft free place. The inside of your oven with the light turned on works well. Then gently deflate the dough and shape into two oiled loaf pans.
- Lightly press sunflower seeds on top and cover with oiled plastic wrap. Let those rise for 6-8 hours and bake at 350 degrees for 30 minutes. Let cool in the pan for 5 minutes and then tap out onto a cooling rack. When cool, cut with a serrated knife and enjoy.
- Any bread made with starter will keep longer than a loaf made with commercial yeast. That's why the settlers and homesteaders like using sourdough!
