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Easy Sourdough Bread

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This recipe makes 2 large loaves of Sourdough Bread. Now it is so easy to create this delicious bread at home.


3 cups warm water not hot

1 1/2 tbs. instant yeast

1 tbs. salt

2 cups whole wheat flour or bleached whole wheat

4 1/2 cups unbleached flour

Place the yeast and salt in a large bowl. Add the water and stir until fully blended. Let rest for 5 minutes. Or until yeast is bubbly.

Add both of the flours to the yeast mixture and mix well.

Scrape the dough into a clean, large, and lightly oiled. Cover with plastic wrap do not seal it airtight. Place in a draft free place at room temperature for about 1 1/2 hours.

Place the sourdough bread dough in the refrigerator for up to 5 - 14 days. Write the date on the plastic wrap so you know when it was created. The longer you leave it in the refrigerator the stronger the sourdough taste will be. It is best to try a few different times to figure out what tastes best for your family. You can remove the first half and bake it on one day. Then bake the other half of the dough on another day. This way you will get an idea of how sour your family likes it.

When you are ready to bake the loaf, put an enameled oven proof dutch oven, with lid, in a 450 degree pre heated oven.

You may also cook it on a baking sheet. Do not preheat the baking sheet. Place a pan of water on the lowest rack in the oven prior to putting your bread in to bake. Place the parchment paper with the dough directly onto the baking sheet.

Cut the dough in half and return the one half back to the refrigerator to be used another day.

Lightly flour the remaining dough and gently shape into a ball and place on a piece of parchment paper. Dust the top of the sourdough bread loaf with more flour.

Allow the dough to sit in a warm drat free place for 30 minutes.

When ready slash the top of the loaf with a sharp knife in any pattern you desire.

Place the loaf into the hot dutch oven. Replace the lid, and return the dutch oven to the preheated oven. Bake for 15 to 17 minutes.

Remove the lid and continue to bake for another 15 to 17 minutes or until loaf is a golden brown on top.

Remove the dutch oven and turn your sourdough bread out onto a cooling rack.

Allow to cool completely before slicing.

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