I know that going from cornbread to sourdough sounds like going from the baby pool to the deep end of the pool, but once you get past the starter, sourdough can be a fairly hands off. I bake a loaf of this bread once a week and eat it almost every morning with almond butter and homemade jam or fried eggs. Compared to your standard grocery store whole wheat bread it’s a little denser and more tangy, but very filling. I know it contains all purpose flour, which isn’t quite as great for you as 100% whole wheat, but maintaining a whole wheat starter is next to impossible.
- 1 1/2 cups all purpose flour
- 1/8 tsp instant yeast
- 1 cup warm water
- 1 pint glass mason jar
2 to 3 days before you want to bake your first loaf, mix the above ingredients in a bowl with a wooden spoon. Transfer to the mason jar, cover loosely and set in an out of the way place in your kitchen at room temperature. Stir every 8 to 12 hours, until the mixture is bubbly and smells slightly sour. This takes as from 1 to 3 days, usually. Congratulations, you just made sourdough starter! Store in the refrigerator until you’re ready to bake.
Whole Wheat Sourdough Bread
- 1 batch sourdough starter
- 2 cups all purpose flour
- 1 1/2 cups warm water
- 2 cups whole wheat flour
- 1/2 tsp instant yeast
- 2 tsp salt
- Transfer the sourdough starter to a large bowl. Add the all purpose flour and water. Cover and leave at room temperature for 6 to 10 hours, until bubbles start to form on the surface. Now you’ve fed your starter.
- Transfer half the mixture to a pint glass jar and put in the refrigerator for next time.
- With the remaining liquid, mix in remaining ingredients until dough forms a smooth ball. A Cuisinart with a dough blade or Kitchenaid Mixer with a dough hook are great tools for doing this.
- Cover and allow to rise for 1 hour.
- Transfer to a lightly greased bread pan, cover and allow to rise for another hour.
- Preheat oven to 375 F.
- Bake bread for 45 minutes.
- Allow to cool before slicing.
A while ago, I posted my favorite basic recipe for veggie burgers. Lately, with my stash of whole wheat flour, I’ve been experimenting with homemade buns to go with those homemade burgers. I’ve found one I really like and in honor of the holiday, I thought I’d share it with you.
Whole Wheat Hamburger Buns
- 1 1/2 cups warm water, divided
- 2 tsp sugar
- 1 1/2 tsp yeast
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups all purpose or bread flour
- 1 1/2 cups whole wheat flour
- 3 tbsp vegetable oil
- In a large bowl, combine 1/2 cup of warm water with sugar and yeast. Set aside for 10 minutes, until the yeast starts to foam.
- Mix in salt, baking soda, and flours until combined, trickling in the remaining 1 cup of water.
- Knead in the oil and continue to knead for another minute until dough has absorbed oil and is smooth.
- Place dough in a lightly oiled bowl, with room to grow, cover with a kitchen towel, and set aside to rise for 2 hours.
- Punch dough down and divide into 6 smooth balls.
- Place buns on a greased or lined cookie sheet a few inches apart, and lightly push down on top. Allow to rise for another hour.
- Preheat oven to 375 F. Bake buns for 25 minutes.
I just love coming across recipes that use exactly what I’ve got on hand. Thanks to my latest delivery from my CSA I had a bunch of kale and a dozen eggs. Then on Saturday, my loaf of bread failed to rise, leaving me with a loaf of whole wheat bread that wouldn’t be the greatest for sandwiches, etc. So, when the New York Times published a recipe for Savory Bread Pudding with Kale (and Mushrooms) I knew what I’d be eating for lunch this week. It’s a delicious mix of the creamy texture of bread pudding I love with the savoriness of stuffing. Of course, I had to tweak the recipe to use what I had on hand, but I’m pretty proud of what I came up with. I threw the fried onion thingies on top since I had half a can left from Thanksgiving and wanted to use them up.
Savory Bread Pudding with Kale
- 2 tbsp vegetable oil
- 1 bunch kale, destemmed & chopped
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- salt & pepper
- 1/2 lb whole wheat bread, cubed (about 1/2 of my small loaf)
- 4 ounces Gruyere or Parmesan, grated (~1 cup)
- 4 eggs
- 2 cups milk (I used skim)
- fried onion pieces (optional)
Preheat oven to 350 F and grease a 2 quart casserole (I used my Pyrex 9×13).
Heat oil in a skillet over medium heat, add onions and garlic, cook until soft, ~5 minutes. Add kale, salt & pepper, and sautee for 5 more minutes.
While the onions & kale are cooking, mix bread and cheese in a large bowl. In another bowl, beat eggs and milk with another pinch of salt & pepper. Pour over bread and cheese mixture, and allow to sit for 5 to 10 minutes so the bread can soak up the egg/milk mixture.
When kale & onions are done, fold into the bread mixture. Pour into prepared casserole and top with friend onion deliciousness, if desired.
Bake at 350 for 40 to 50 minutes, or until an inserted knife comes out clean and the pudding is puffed and brown. Serves 4 to 6.