Sourdough Wheat Bread

By Thom7747

Ingredients

• 1 cup boiling water
• 1/2 cup shortening
• 1 package active dry yeast
• 1 teaspoon sugar
• 1 egg, beaten
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 cup room temperature sourdough starter
• 3 cups flour
• 2 cups whole wheat flour

Details

Servings 8

Preparation

Step 1

Combine boiling water and shortening- stir to melt shortening.
1. Allow to cool to 105-110° F.
2. Sprinkle yeast and 1 teaspoon sugar over water, allow to soften for 10 minutes.
3. Stir to dissolve yeast and sugar.
4. Add eggs, remaining ½ cup sugar, salt, starter, and 2½ cups flour.
5. Beat for 2-3 minutes on a medium speed to blend gradually.
6. Beat in remaining flour and wheat flour.
7. Turn out onto a lightly floured board and knead for 5 minutes, until smooth.
8. Place into a greased bowl and turn to coat on all sides.
9. Cover and let rise for 1-2 hours, until doubled.

Divide dough in half and place onto a lightly floured board.
1. Roll out to an 8x18-inch rectangle.
2. Rollup into an 8-inch long log or form into a circular loaf, pressing out air bubbles as you roll.
3. Pinch ends to seal if using rectangle.
4. Place the rectangle, seam side down, into greased 9x5x3-inch loaf pans.
5. Cover and let rise for 45-90 minutes, until doubled.

Bake at 400° for 15 minutes.

Bake at 350° for 20 minutes, until hollow sounding when tapped with a finger or spoon.

Remove from oven, immediately remove from pans, and cool slightly serve warm or at room temperature.