Title: Whole Wheat Sourdough
Categories: Bread
Yield: 8 Servings
| 2 | ts | Yeast |
| 2 | c | Whole wheat bread flour |
| 1 1/3 | c | Unbleached bread flour |
| 2 | tb | Buttermilk powder |
| 2 | tb | Vital wheat gluten |
| 2 | tb | Lecithin |
| 2 | ts | Salt ; lite |
| 2 | ts | Wheat germ |
| 1/2 | ts | Ginger |
| 2 | tb | Olive oil |
| 1 | tb | Honey |
| 1/2 | c | Whole wheat s/d starter (you |
| 1 | c | Water ; (i use bottled h20) |
| 1/2 | | Margarine, room temp. |
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
I'm using whole wheat or rye flour, I can add more flour because it doesn't
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 o'clock and set the menu to Sweet Bread (the auto. one, not
the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have
walnuts on hand). I usually add large pieces since they are kind of cut up
by the B/M while knead ing. We can keep experimenting with this....let me
know if you try it and what you add or subtract. Have you ever added
raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out,
and I wanted to see what it would do in it. Thanks so much for taking
precious time to post the recipe. P.S. I have some of the beer s/d starter
to give you when we get together, but the whole wheat starter is GREAT!.
Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A Reformatted by nElaine Radis