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Add a photoServings: 2
Ingredients
- 1 c. Sour Dough Starter
- 1 c. hot water
- 1 1/2 c. whole wheat flour, spooned into c. and mixed with 3 teaspoon baking pwdr
Directions
- In a large bowl, mix ingredients for Step A.
- Blend 1/2 minute on low speed, then 3 min at medium speed, scraping the bowl all the time. Gradually stir in ingredients for Step B. Dough should remain soft and slightly sticky. Turn dough onto well floured board and sprinkle with flour so it doesn't stick to hands. Knead about 250 turns, adding flour as required. Shape for placing in loaf pan. Place in 9 x 5 x 3 inch loaf pan which has had cornmeal sprinkled on the bottom. Let rise in a hot place till doubled in size, about 1 hour. Gently slash top of dough with razor blade or possibly sharp knife.
- Bake in preheated oven on lowest rack position. See instructions below for oven temperature and baking time. Cold about 5 min on cake rack till bread shrinks from sides of pan. Remove from pan and cold on rack. Bake at 400 degrees for approximately 35 min.
- Extra Quick Version: After placing dough in baking pan, bake immediately at 400 degrees approximately 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 2 servings | |
| Calories 305 | |
| Calories from Fat 14 | 5% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 365mg | 10% |
| Total Carbs 65.31g | 17% |
| Dietary Fiber 11.0g | 37% |
| Sugars 0.37g | 0% |
| Protein 12.33g | 20% |
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