Fluffy wheat bread

By KEM77

The addition of the sour cream gives this easy wheat bread a fluffy-soft texture (made at sea level- Atlanta). Ferment over night at room temp or for a few days in the refrigerator for more flavor.

Ingredients

• 2 cups all purpose flour
• 2 cups whole wheat flour
• 2 Tbs agave
• 2/3 cup sour cream
• 1 Tbs lemon juice
• 1 tsp salt
• 1 package of yeast in 1 cup warm water (or a bit more water to make good consistency dough)
• Cornmeal to sprinkle on bakers stone

Preparation

Step 1

1. Reconstitute yeast package in warm water and allow to bubble
2. Mix dry ingredients in kitchen aid mixer
3. Add sour cream, agave and lemon juice, mix
4. Slowly pour in water and yeast. When dough is thick, change kitchen aid tool to bread hook.
5. When dough is good consistency, take out and kneed a few times. If you want. Split the dough in two.
6. Spray with cooking oil, cover with cling film, and proof at room temp for an hour+ (or in fridge for up to several days).
7. Knock down. Allow dough to rise to double in size. Pre-heat oven to 500 degrees F with bakers stone. When at temp put bowl of water on bottom rack. Remove the hot bakers stone from the oven. Sprinkle cornmeal on stone then place the risen dough in the center of the stone. Adjust oven to 400 degrees. Bake for 25-35 minutes, until dough is brown and hollow sounding.
8. Cool on a rack for ~30 minutes before slicing. Enjoy!