This fabulous recipe makes 3 loaves. Tim says he can taste the sourdough, but I can’t, so feel free to add another 1/4- 1/2 cup sourdough starter to this recipe if you like it with more sourdough flavor 🙂
In small bowl stir:
1/2 cup WARM water (able to put your finger in without a burning feeling)
1 Tbsp slow-rise yeast
2 Tbsp white flour
set this aside
prepare the wet ingredients in a separate big bowl:
2 cups WARM water
1 1/2 cups sourdough starter
4 Tbsp Xylitol
1 tsp salt
4 Tbsp softened butter
2 tsp lemon juice
stir until butter melts completely. I usually have to put my bowl in some hot water to keep it warm enough to melt the butter. Dont allow it to get too hot, or you will kill the yeast when you put that in.
Once Yeast/flour mixture bubbles, it is ready to add to your wet ingredients, pour in and stir, then add:
1 cup ground flax
6-7 cups whole wheat flour
Stir in 4 cups of flour, then knead in the rest. I only knead until there are no dry patches, no extra kneading required for this recipe.
This recipe makes an alarmingly sticky dough, but don’t let that fool you, it WORKS!!! My dough totally sticks to my hands and wrists when I knead it too!!!
Leave in large bowl, cover with towel and put somewhere warm. I just leave it in our laundry room- it’s the warmest room in the house 🙂 give it about 2 hours to rise. You want it to double in size. Punch it down, knead it for about a minute or less, just to make sure all the air is out. Cut it into 3 pieces, run some butter on your hands and form into 3 balls, place in your buttered bread pans and let rise for about 45 mins- 1 1/2 hours until doubled. Preheat oven to 350 and bake for 40 mins.
When done, pop out of pan onto cooling rack and either eat immediately because you’ve been smelling it for 40 minutes, or let cool and THEN eat it because the whole house smells divine!! :o)
Tip: I use a gas stove, which I hear is a more moist heat, if yours is electric, try leaving out a couple Tbsp of water, and definitely let me know how it turns out!!! ALSO, my bread pans are heavy, thick ones, so the longer bake time is needed to get the bottom of the bread baked fully. If your pans are thin, light ones, shave off about 5 mins baking time, and LET ME KNOW how it goes!!!
Tip: Last week I used 1 cup Barley flour in this recipe and it worked great! I left out 1 1/2 cups of the whole wheat flour to adjust things. Tim likes it better with the Barley in it! Have you tried substituting anything in this recipe yet?
Tip: You can cut out the ground flax if you prefer, but you will need to cut back on the butter about 1 or 1 1/2 Tbsp less.
Tip: you can also substitute honey for Xylitol if you prefer, or use Splenda. We like Xylitol for it’s lack of weird taste and it’s a healthier alternative. Xylitol is made from the alcohols from fruit, it is very healthy and easy on your body =)
My last Tip: You can make some pretty yummy CINNAMON BUNS using this recipe too!!! Click here for that recipe =)