Sourdough Honey Whole Wheat Bread
A rich and crusty bread that's easy to make with this tasty recipe that's stress-free.
Yield
24 servingsPrep
3 hrsCook
30 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
yeast, active dry
2 1/4 teaspoons |
*
|
| 1 | cup |
water
warm, (110-115 degrees F) |
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cups |
active starter
sourdough |
* |
| ½ | cup |
honey
|
|
| 1 ½ | tablespoon |
vegetable shortening
|
|
| 4 | cups |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pk |
yeast, active dry
2 1/4 teaspoons |
*
|
| 237 | ml |
water
warm, (110-115 degrees F) |
|
| 5 | ml |
salt
|
|
| 158 | ml |
active starter
sourdough |
* |
| 118 | ml |
honey
|
|
| 23 | ml |
vegetable shortening
|
|
| 946 | ml |
whole-wheat flour
|
|
Directions
Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt, and shortening with 3 cups flour.
Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1½ hours until doubled in size. Punch down, let rise, and double again. Punch down and roll into a tight loaf.
Grease and place in the bread pan. Let double in the pan and bake at 400℉ (200℃) for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.
