1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 loaf 549g Recipe makes 1 loaf) The following items or measurements are not included below: sourdough starter
Calories 1671
Calories from Fat 294		(17%)
Amount Per Serving		%DV
	Total Fat 32.7g	50%
	Saturated Fat 18.2g	91%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 2561mg		106%
Potassium 1121mg		32%
Total Carbohydrate 304.6g		101%
	Dietary Fiber 27.0g	108%
	Sugars 26.4g
Protein 48.3g		96%
how is this calculated?

Sourdough Whole Wheat Bread

Recipe #30704 | 3¾ hours | 3 hours prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Donna M.
Jun 10, 2002

Great sourdough bread that can be made in the bread machine with the dough cycle.

1 loaf (change servings and units)

Ingredients

2 cups proofed sourdough starter
1 teaspoon salt
2 tablespoons sugar
1/2 cup warm milk
2 tablespoons butter, melted
1 1/2 cups whole wheat flour
1 1/2 cups white bread flour

Directions

1
Measure the culture into bread machine pan.
2
Add remaining ingredients, with flour being last.
3
Set machine for dough cycle and start.
4
At end of cycle, remove dough from machine and shape into desired loaf.
5
Cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is.
6
Top of loaf can be slashed at this stage, if desired.
7
Uncover and bake at 375 degrees for 30 to 40 minutes, or until done.
8
Remove from baking pan and cool on wire rack.
9
NOTE: I don't let my dough rise in the dough cycle; I just remove it after the kneading is completed and shape my loaf, then let loaf rise.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Marmalade Rye Bread A-B-M

Applesauce Bread for Breadmaker

Sourdough Grain & Seed Bread

Cheddar Breadsticks

Whole Wheat Bread (A B M)

Featured Reviews for This Recipe

From: Abby Girl

On Sep 29, 2009

I am not rating this recipe as I had made some changes to it. I used all white flour(because of allergies) and used 1 tsp yeast. The bread didn't turn out as well as I had hoped, but I used the leftovers in crutons and they were excellent. This recipe might be worth playing around with!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: jafontenot

On Sep 18, 2009

This turned out PERFECT!!! I didn't use a bread machine (because I am experienced with bread making) and all of the ingredients and amounts made a PERFECT bread for me. I feel the "bread machine" statement in the description is sufficient, and doesn't warrant a shoddy rating, as this recipe is a definite keeper! Thank you!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Margaret3

On Jun 20, 2002

this turned out beautifully! i must admit that it looked pretty flat after sitting on the counter in "rise" mode for 2 hours. but there was nothing to worry about-it baked up a nice, plump loaf and had great texture, color, crust and flavor. i will definitely pursue more sourdoughs without a yeast "push!"

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Iluvdogs

On Oct 11, 2005

This made a wonderful loaf. The family loved it! My loaf took nearly 7 hours to rise to the height that I wanted, however. I think next time I will let it rise overnight, for baking in the morning. I have been requested by my family, to bake two loaves next weekend!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 20 reviews