Whole Wheat, Sourdough, Red Palm Oil Bread
Servings: 2 loaves
Ingredients:
- 2 cups fed whole wheat sourdough starter
- 1 cup warm water
- 2 teaspoons active dry yeast (optional)
- 1 tablespoon salt
- 3 tablespoons red palm oil
- 1 tablespoon coconut oil
- 5–6 cups whole wheat flour
Directions:
Mix starter, water, and yeast, letting proof for five to ten minutes. When done, add in salt and oils. When mixed, add in three cups of flour and mix well. Add in enough flour to make a stiff, kneadable dough. Knead until it is nice and elastic and springs back when you poke it with your finger, about ten minutes. (I’ve found you’ll need to knead sourdough breads a little longer than just regular yeast breads. Another study for me…) When the kneading is done, put the dough in an oiled bowl. Let it rise until double, about two hours—give or take on your location.
When it’s risen, punch down, shape into loaves, and place in greased loaf pans (or if you’re doing round, free-form loaves, a greased stone baking sheet). Let rise again until double, about 1 1/2 hours.
About twenty minutes before the loaves are done rising, heat the oven to 350 degrees. When finished rising, score with a serrated knife if you did free-form loaves and bake. Remove from oven when done and let cool before slicing.
Recipe and photo submitted by Rachel, Costa Rica.
