Whole Grain Sourdough Bread
- Loaf Pans
- 1.5 cup Warmed Milk (110-115 degrees Fahrenheit)
- 2.5 tsp Instant Yeast
- 1 cup Homemade Sourdough Starter
- .25 cup Canola Oil
- 1 tsp Salt
- 1 tbsp Granulated White Sugar
- .5 tsp Baking Soda
- 4.5 cups Bread Flour plus additional 1/2 cup for handling dough
- 2 tbsp Canola or Extra Virgin Olive Oil for brushing the tops of the loaves
- Pour the warmed milk into the bowl of a stand mixer. Sprinkle the yeast over the milk.
- Add the sourdough starter, canola oil, salt, sugar, baking soda and flour.
- Using the dough hook, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
- Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until double.
- Divide the dough into to loaves and place them in greased 8×4 or 9×5 loaf pans.
- Cover the loaf pans and allow the dough to rise for another 20 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Uncover the bread pans. Brush the top of the dough lightly with oil.
- Bake the bread loaves for 25-30 minutes. The top should be golden brown and the loaves should sound hollow when you tap it.
- Allow the loaves to cool 10 minutes in the pans, then move them to a wire rack to cool completely.
- Store in an airtight container.
- About the milk: You want the milk to be warm, about 110-115 degrees so that the yeast can start to activate. Be sure it isn’t too hot!
- About the yeast: The most important thing to remember about yeast is to make sure it is fresh. There’s nothing worse than getting partway through your homemade bread recipe and realize that the bread isn’t rising due to old yeast. Our favorite yeast is Red Star Platinum Yeast. It produces beautiful, tall loaves, every time. This yeast is an instant yeast so you don’t have to wait 5 minutes for the yeast to “proof”. Add the yeast to the warmed milk and then you’re immediately ready to add in the rest of the ingredients and mix.
- About the flour: To make a rustic, chewy loaf of bread, you’ll want to use bread flour, which is a high gluten flour. If you want your bread softer in texture you can use all-purpose flour. The recipe calls for 4 1/2 cups of flour. The dough should be slightly tacky when you touch it. If you feel you need to add a little more flour (especially if kneading by hand), add the flour a tablespoon at a time. I wouldn’t add more than an additional 1/2 cup flour. The more flour you add, the drier and harder your bread will be.
- About rising bread dough: To allow the bread dough to rise until it is almost double in size. I like to set my oven to 170 degrees for a minute or two to let it warm. Then turn off the oven and place the covered bowl (with the dough inside) on the oven rack. Close the oven door and your dough will have a cozy, warm place to rise. My dough normally takes about 30-35 minutes to rise. This can potentially take around 60 minutes though, so be sure you plan enough time. Temperature, humidity, and altitude can all play a part in how long it takes bread dough to rise.
- The second bread dough rises: After the dough has risen once, you’ll divide the two in two, shape them into loaves and place them in a greased 9×5 or 8×4 loaf pan. Either size will work. Cover the pans and allow the loaves to rise for an additional 20-25 minutes before you bake them.