This Doctor’s Sourdough Bread combines the tangy depth of a sourdough starter with the reliability of commercial yeast, resulting in a loaf that is both airy and robust. The dough incorporates warm milk and butter for a tender crumb, while honey adds a subtle sweetness that complements the wheat germ. Ideal for thick sandwiches or toasted with jam, this bread offers a comforting, rustic texture. It requires an overnight fermentation for flavor development, making it perfect for weekend baking. The recipe yields four substantial loaves, ensuring you have plenty to share or freeze for later.
The Doctor’S Sourdough Bread * Mm
Description
This Doctor's Sourdough Bread combines the tangy depth of a sourdough starter with the reliability of commercial yeast, resulting in a loaf that is both airy and robust. The dough incorporates warm milk and butter for a tender crumb, while honey adds a subtle sweetness that complements the wheat germ. Ideal for thick sandwiches or toasted with jam, this bread offers a comforting, rustic texture. It requires an overnight fermentation for flavor development, making it perfect for weekend baking. The recipe yields four substantial loaves, ensuring you have plenty to share or freeze for later.Ingredients
Directions
-
In a large bowl, mix the sourdough starter, 2.5 cups of the unbleached flour, and all the warm water. Cover and let stand in a warm place overnight.
-
The next morning, melt the butter in the warm milk. Stir in the yeast until dissolved.
-
Add the honey to the milk mixture and stir well.
-
Pour the milk mixture into the starter mixture. Add 2 more cups of flour and the wheat germ, stirring to combine.
-
Sprinkle the sugar, salt, and baking soda over the mixture.
-
Gently press into the dough and mix lightly until just incorporated.
-
Allow the mixture to stand for 30 to 50 minutes until it becomes bubbly.
-
Add the remaining flour gradually, mixing until the dough cleans the sides of the bowl and is no longer sticky.
-
Turn the dough out onto a lightly floured board and knead for about 10 minutes, or until the dough is smooth and elastic.
-
Divide the dough into four equal portions and shape each into a loaf.
-
Place each loaf into a well-greased 9x3 inch loaf pan.
-
Let the loaves rise in a warm place for 2 to 3 hours, or until they have doubled in size.
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Bake the loaves at 400 degrees F (204C) for 20 minutes.
-
Reduce the oven temperature to 325 degrees F (165 degrees C) and continue baking for another 20 minutes, or until the bread is golden brown and sounds hollow when tapped.
-
Remove the loaves from the pans immediately and place them on a wire rack to cool completely.
-
Brush the tops of the warm loaves with a little butter to prevent the crust from becoming too hard.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 1878.7kcal
- % Daily Value *
- Total Fat 9.8g16%
- Saturated Fat 3.8g19%
- Cholesterol 10.5mg4%
- Sodium 10172.4mg424%
- Total Carbohydrate 383.4g128%
- Dietary Fiber 14.0g57%
- Sugars 28.3g
- Protein 53.5g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure your sourdough starter is active and bubbly before beginning.
The overnight fermentation develops the characteristic tangy flavor of sourdough. Do not skip this step.
If the dough is too sticky after adding all the flour, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.
Store leftover bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze.
"Kneading 100 times" is an old-fashioned way to ensure gluten development; kneading for 8-10 minutes by hand or 5-7 minutes in a stand mixer is equivalent.
