Sour Dough Bread

Sour Dough Bread

Makes 2 loaves:

½ to 1 c. starter from fridge

Add:  2 c. warm water (less if using spelt flour)

            2 c. flour

Mix and let set several hours (about 3 hours).  Now add to the fed starter:

1 c. warm water

5 c. flour

½ to ¾ TB Real Salt

¼ to 1/3  c. melted coconut oil

¼ c. honey

Mix until dough is mixed and a little sticky. Let sit 15 minutes to let dough absorb extra liquid.  Knead –adding more flour or water if necessary.  Form into loaves.  Cut top with a knife lengthwise.  Let rise about 5 hours.  Bake at 375 degrees for 35- 40 minutes in pre-heated oven or 45 minutes if oven is not pre-heated.

Honey Whole Wheat Sour Dough Bread

Makes 2 loaves:

The night before make a sponge of 1 ½  c. starter, 2 c. milk (or water), 2 or 3 cups flour.  Cover and let sit overnight.  (Leave at room temperature or in the oven with the light on.)

The next morning:  Stir the sponge and then add:

¼ c. honey

2 eggs

6 Tb. Melted butter or melted coconut oil

2 tsp. sea salt

6 c. whole wheat flour

Knead dough.  Cover with towel and let rise for 4 to 6 hours.  Grease two 9 x 5 loaf pans.  Place dough in pans.  Cover the pans and let rise 1 ½ to 3 hours. Pre-heat oven. Slash loaves then immediately bake 35 to 40 minutes in pre-heated oven.  Do not over bake.

(Slashing a long cut lengthwise down the middle tells the dough where to expand.)