Whole wheat sourdough bread

Well folks, I  for one hate to have the same thing over and over, like stew and soups or casseroles for 2-3 or even 4 Whole wheat sourdough breaddays.  (I cook for an army sometimes).  So anyways for my storage cookbook I have been putting in recipes that can be a change once in awhile from the plain old wheat, corn, rye and etc.  I am sure that you have your own recipes for emergency cooking over campfires, solar and Dutch ovens.  Unless you have a very good memory (which I don’t) or you cook this way all the time, you will need some directions. Anyways if you don’t have recipes, it’s a good time to start.  Just put them in a binder with those protection plastic covers. Here is one I found for whole-wheat sourdough.

2 cups lukewarm water
1 pkg. active yeast
2 cups whole-wheat flour
Put water in mixing bowl. Sprinkle the yeast on top and stir with wooden spoon until yeast is dissolved. Add flour and stir until smooth. Cover with towel and let rise for 48 hours in a warm place out of drafts. Stir once or twice a day with a wooden spoon. Then you can remove enough dough for your recipe; Stir in equal amounts of flour and water usually 1 cup flour and 1 cup lukewarm water into the starter. Let ferment about 5 hours then cover and refrigerate in a clean jar. Do not put lid on to tightly, leave room for expansion. Use regularly and replenish once a week. Separation of starter is normal; just stir with wooden spoon thoroughly before using. You can share some starter with friends and family. For different flavors you can use Rye or oat flours. You have to try different flours and see which ones you prefer, it will make a difference when the time comes to use it. Always have starter at room temperature before using.

Sour dough Bread

1¼ cup lukewarm milk
1 pkg active dry yeast
3 tbsp. honey
2 tsp. salt
11/2 cup Sourdough Starter (at room temperature)
¼ cup soy flour
¼ cup nutritional yeast
¼ cup non-instant powdered milk
½ cup raw wheat germ
41/2 cups whole wheat flour (approximately)

Pour milk into a large bowl; sprinkle yeast on top. In order given, stir in remaining ingredients except whole wheat flour. When thoroughly mixed, add flour; dough will be soft. Cover with cloth and let rise in warm place for an hour or until doubled in bulk. Turn dough out on a heavily floured surface and knead 10 minutes or until smooth, add remaining flour as necessary. Shape into loaves and place in pans. Cover and let rise until double (45minutes) or until doubled. Bake in 450 oven for 35 minutes or until done. Remove from tins to cool and Brush tops with butter for softer crust. Until we have an emergency and no electric power, you can use your heavy-duty mixer, yeah.

Preparedness Mom

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