Sourdough Whole Wheat

This happens to me one of the most delicious whole wheat breads I've ever had! I took this recipe from my Seedless Jewish Rye and changed just a few things. Light and airy with the heavy taste of whole wheat!

Sourdough Whole Wheat

Ingredients: 
1 1/2 cups pieces of previous (whole wheat) bread
3 cups fed whole wheat starter (click here for recipe)
1-2 tbsp molasses
2 tsp yeast 
2 tsp salt
1/4 cup vital wheat gluten
3+ cups unbleached or bread flour

Directions:
1) Soak old loaf pieces in water and squeeze out water. Place them in the bowl.
2) Add starter, molasses, yeast, and salt to bread pieces. Mix until well-incorporated.
3) Add flour to mixture one cup at a time until mixed. Do not over-flour.
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for at least 8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit 1/2 hour only.
7) On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred. Shape how you pretty much want it.
8) Let rise in oiled pans 1/2 to 3/4 hour only.
9) Cut design and add egg wash if desired.
10) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
11) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.