BETH'S 100% WHOLE WHEAT SOURDOUGH BREAD

Beth's 100% Whole Wheat Sourdough Bread image

Provided by cook a ramma momma

Time P1DT30m

Yield 24 serving(s)

Number Of Ingredients 9

1 1/2 cups filtered water (room temp.)
2 tablespoons honey
2 cups freshly milled whole wheat flour (packaged is fine, though)
1/4 cup sourdough starter, at its peak (whole wheat starter works best)
2 tablespoons oil
1 1/2 teaspoons salt
2 teaspoons bread enhancer
3 tablespoons vital wheat gluten
2 1/4 cups freshly milled whole wheat flour

Steps:

The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients).
That evening, when it is all bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely, and allow to get bubbly like a fed starter does but not at it's peak yet (about 5 hours). This is essentially a sponge.
That evening, add remaining ingredients.
Knead until the gluten is developed and it passes the windowpane test (when a golf sized ball of it is worked and stretched thin, you can see light through it and it doesn't rip), about 6-8 min in a Kitchen Aid.
Divide into 2 loaves and shape, placing them into 8.5 x 4.5 greased bread pans (they will be smallish loaves). It would probably make 1 very large loaf in a 9 x 5 pan.
Cover loosely with oiled plastic wrap.
Allow to rise until doubled (not very tall, just doubled). This went much faster than I anticipated (6-7 hours). If you have a fast rising starter, I would suggest placing the unrisen loaves in the fridge or a cool place to slow it down a little. This will also develop a more sour flavor.
Bake at 350 for 30-40 minute.
Remove from pans immediately and cool on a wire rack.

Nutrition Facts : Calories 87.4, Fat 1.5, SaturatedFat 0.2, Sodium 146.8, Carbohydrate 16.9, Fiber 2.6, Sugar 1.5, Protein 2.9