Whole Wheat Sourdough Bread

The ideal answer for those who are looking for whole wheat goodness and low, low sugar. The dough can be used either to make loaves or to shape into sandwich or dinner rolls.

Makes 1 loaf.	Medium	Large
Water	3/4 cup + 2 tablespoons	1 cup + 3 tablespoons
Vegetable Oil	2 tablespoons	2 tablespoons + 2 teaspoons
Whole Wheat Sourdough Starter (room temp)	1 cup	1 1/4 cup
Salt	1 1/2 teaspoons	2 teaspoons
Sugar	1 tablespoon	4 teaspoons
Whole wheat flour	3 cups	4 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons	1 tablespoon

Bread Machine Method

Have water and oil at 80 degrees F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select whole wheat or a basic cycle and medium/normal crust. Do not use the delay timer.

Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients in a mixing bowl. Combine water and oil; heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Add sourdough starter and liquid ingredients to dry mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method - Add sourdough starter and liquid ingredients to dry mixture; mix with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running, add sourdough starter and liquid ingredients. Process until mixed. Continue processing, until dough cleans the sides of bowl. Use additional flour if necessary.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375 degrees F oven 30 to 40 minutes. Remove from pan; cool on rack.