Honey Wheat Sourdough Bread Recipe

Honey Wheat Sourdough Bread RecipePhoto by: Taste of Home Honey Wheat Sourdough Bread Recipe Rating 5

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We've been enjoying this slightly sweet bread on a daily basis for more than 10 years. A fellow teacher shared the recipe with me when my family lived in New York. I was sure to pack up the recipe when we headed west.

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Honey Wheat Sourdough Bread Recipe
  • Prep: 20 min. + rising Bake: 25 min. + cooling
  • Yield: 24 Servings
    •
20 25 45

Ingredients

  • 1 tablespoon active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 cups Sourdough Starter
  • 3 tablespoons toasted wheat germ
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • Canola oil

Directions

  • In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  • Brush with oil. Bake at 375° for 25-30 minutes or until browned. Remove from pans to wire racks to cool. Yield: 2 loaves (12 slices each).

Originally published as Honey Wheat Sourdough Bread in Best of Country Breads , p53

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Reviews for Honey Wheat Sourdough Bread (3)

Honey Wheat Sourdough Bread Recipe

Honey Wheat Sourdough Bread

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Reviewed on Jan. 05, 2011 by tamsp

Outstanding!


Reviewed on Jul. 02, 2009 by artgirl1804

I tried it using water and it turned out great! Although I definitely used more flour than is called for and also added flax seed in addition to the wheat germ.


Reviewed on Jan. 10, 2009 by daisylight

This is an excellent recipe. Ingredients list warm water, but directions list "warm milk". I used the milk. Turns out fine. I also substituted ground flax seed for the wheat germ. Delicious!

 
 
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