Recipe

Whole Wheat Sourdough French Bread Recipe

	Elle55 / All my dishes 10 months, 1 week ago A "70's era sourdough bread recipe Prep:24m Cook:1m Servings:12	Elle55
	crusty zesty

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Ingredients

1 c sourdough starter

1 c unbleached white flour

1 c whole-wheat flour (stone-ground is good)

1 c warm water

1 T honey

1/2 T dry yeast

1/2 c warm water

1 T honey

2 tsp salt

1 c unbleached white flour

1/3 raw wheat germ

2 cups whole wheat flour (approx)

1-2 T corn meal (to dust baking sheet)

1-2 T melted butter for tops of loaves

Directions

Mix together starter, 1 c each white and whole-wheat flour, 1 cup warm water and 1 T honey. Cover with plastic wrap and let sit in a warm, draft-gree place overnight or up to 24 hours. Use a glass or ceramic bow; not metal.

In a large mixing bowl, dissolve the yeast in the one-half cup warm water and 1 T honey. When bubbly, add the starter mixture, salt and white flour and beat throroughly, 2 minutes with an electric mixer or 200 strokes by hand. Mix in the wheat germ.

Slowly add enough whole wheat flour to make a dough that clings together and leaves the sides of the bowl. Turn the dough onto a floured board and knead until smooth and elastic. Sprinkle a little more whole wheat flour as needed if dough remains sticky.

Place dough in a greased bowl, turn to coat all sides, cover with a damp towel and let rise until doubled in bulk.

Punch the dough down and, if you have time, let is rise again in the bowl. Punch the dough down again, turn it out onto a lighltly floured board, knead a few times, cut the dough in half , cover, and let rest 10-15 minutes.

Roll out half of the dough with a rolling pin into a long rectangle. Starting with a long side, roll into a tight tube. Tuck the ends under, pinch them to seal and place, seam side down, on a greased baking sheet which has been dusted with corn meal. Repeat with the other piece of dough.

With a sharp knife, slash the tops of the loaves in long diagonals.

Brush the tops of the loaves with melted butter, cover with a light cloth and let rise until not quite doubled.

Preheat the oven to 400F. Place a shallow pain of boiling water on the bottom o f the oven.

Spray loaves with cold water. Put in oven immediately.

Bake 5 minutes, remove and spray loaves again with cold water.

Return to oven; repeat spraying after another 5 minutes.

Remove the pan of water and continue baking 15-20 minutes more (total of 25-30 minutes baking time) or until the botomes of th loaves sound hollow when tapped.

Cool loaves on a rack.

Makes 2 loaves.

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