This recipe for Sourdough Cherry Almond Scones is so delicious, my husband requests that I make them often. He loves drizzling the excess icing over his, and I have to admit, it’s pretty yummy. The dried cherries and almonds compliment the sourdough and give the …
I made my first (and only) sourdough starter in June 2013 and Bertha is still going strong today! Sourdough has become a staple in our house, and we absolutely LOVE it! In fact, I rarely, if ever, buy store-bought bread. I allot one day a …
Sourdough Rye Bread is a wonderful recipe that our youngest daughter took to the county fair and won Best Bread with. It’s a hearty bread full of flavor from molasses, caraway seeds, anise seed, and cardamom. I love serving this bread with corned beef or on a Reuben Sandwich.
As a 4-H cooking mom, I always insisted that our daughters made some type of bread to take to the county fair each year.
I believed that every girl (and boy, if I would have had any) needs to know how to make homemade bread, going through the kneading process, and having the true satisfaction of serving their family a delicious bread from oven to table.
I still believe this is one of the best lessons learned at home and hope to teach my grandchildren the process of baking bread one day.
A few of those 4-H breads slipped by barely noticed. Others did really well. Grand champions, even. And some of those recipes included sourdough, which always gave me a small tickle when the judge asked our daughters about the natural yeast and fermentation process.
One of those winning recipes was this one. You’ll see why it did so well when you slice into a piece and taste it. It’s really quite wonderful.
Gather all your ingredients so that you have everything close at hand on the counter or table.
In a large mixing bowl, combine active sourdough starter, whole milk, instant yeast (optional), molasses, caraway seed, salt, anise seed, and ground cardamom. Stir in rye and whole-wheat flours plus 1 cup of the all-purpose flour.
If your sourdough starter is good and active, you may opt to refrain from adding the instant yeast. Sometimes whole wheat breads have a harder time rising, and because of this, the added yeast may help you with a faster rising time.
Turn dough out onto a lightly floured surface and begin kneading the dough, adding in the remaining flour as needed. Knead for 5-6 minutes until dough is smooth and elastic.
Place dough in a large greased bowl and cover with plastic wrap. Allow to rise until it has doubled, about 1.5-2 hours.
If you opt out of using the instant yeast, you’ll want to go through a stretch and fold process of the dough during this rising time, about every 30-40 minutes. See my recipe for Tangy Sourdough for further explanation about this process.
Gently deflate the dough and shape into one large round loaf or two smaller loaves. Place on a sheet of parchment paper and cover with plastic wrap that has been sprayed with baking spray. Let rise for 60-90 minutes.
Place baking stone on a middle oven rack and preheat oven to 400 degrees.
Just before baking, spritz the loaves with water and with a very sharp knife or bread lame, make four slits crisscrossed on the top. Using a pizza peel, slide loaves on parchment paper onto the hot baking stone.
Bake in a preheated oven for about 25-30 minutes, until nicely browned. Remove loaves from oven and cool on a wire rack. Makes 1-2 loaves.
See more Sourdough Recipes Here. Browse Bread Recipes Here. View more Winning 4-H Recipes Here.
This past spring I made Sourdough Bread Bowls for the first time. They turned out so delicious, I have big plans to make them a lot this fall to serve with soup. To make them, I adjusted my Tangy Sourdough Bread recipe to make 8 …
These Sourdough Artisan Crackers are simply amazing. Simple, thin and crackly, lightly salted with major sourdough flavor. I’ve been making sourdough projects for over seven years now and have never tried crackers until just recently! I cannot believe how easy they are to make and …
If you’ve followed this recipe blog for very long, you know how much we enjoy sourdough bread. Here’s an easy recipe to make your own Sourdough Whole Wheat Bagels. Warm, chewy, tangy sourdough bagels slathered with cream cheese. Oh My!
(Recipe modified on 3/9/22.)
The first time I ate a bagel was when I was in Junior High. My 8th grade teacher took us through the steps of making homemade bagels as a science project in our school cafeteria. They were amazing and delicious. That was probably the first time I ever enjoyed science class! Ever since then, I’ve been a huge fan of bagels. Einstein Brothers Bagels comes to mind.
I’ve since lost the recipe given to us in 8th grade. However, there are lots of recipes out there and it didn’t take much work to find one for sourdough. An even better combination–Whole Wheat and Sourdough.
Let’s Get Started!
To begin, gather your ingredients so that you have everything close at hand on the counter or table.
In large mixing bowl, combine sourdough starter, water, 2 tablespoons diastatic malt powder, salt, instant yeast, and flour. Using a mixer with dough hook attachment, mix this together until combined. Knead to form a stiff dough, about 4-5 minutes. Or you could knead by hand on a floured surface. Your choice.
Place the kneaded dough in lightly greased bowl and cover. Allow to rise for one hour. Gently deflate and allow to rise for another 30 minutes.
Transfer the dough to a work space and divide it into 12 equal pieces. Roll each into a smooth, round ball. Cover and allow dough balls to rise another 30 minutes.
While the dough is rising for the final time, fill a large saucepan about half full with water. Add remaining diastatic malt powder, plus 2 teaspoons baking soda to the water and bring to a gentle boil.
If you don’t have any diastatic malt powder, you may use brown sugar in it’s place.
Preheat oven to 425 degrees.
Using a finger, poke a hole through the center of each ball and stretch until the hole is about 2 inches wide.
Transfer the bagels, four at a time, to the simmering water, maintaining a gentle boil with heat as needed. Cook the bagels for 2 minutes. Flip over and cook an additional minute.
Strain bagels from water and place them on a baking sheet lined with parchment paper. Repeat with remaining bagels.
If desired, brush egg wash (1 egg + 2 tablespoons water) over bagels and sprinkle with sesame seeds, poppy seeds, or other bread toppings such as the Everything Bagel Topping mentioned above.
Bake in preheated oven for 20-25 minutes until golden brown. Cool on wire racks.
If desired, you may freeze bagels in a freezer bag or tightly sealed container for up to 6 weeks. To serve, bring frozen bagels to room temperature before removing from bag or container to protect against moisture loss in the bread.
Serve Sourdough Whole Wheat Bagels warm or toasted with cream cheese. Makes 1 dozen chewy, delicious bagels.
See more Sourdough Recipes Here.
Sourdough Banana Bread is a delicious way to use your “unfed” sourdough starter. I have tried a lot of banana bread recipes through the years, and this is one of the best, in my opinion. It has a crisp sweet crust and is moist on …
Sourdough Dinner Rolls are so light and delicious. You’ll want to make them every week! Sourdough is such a wonderful thing. You can make all sorts of things with it. Pretzels, English Muffins, Hamburger Buns, Flatbread, Bagels, Biscuits. And this delicious recipe for dinner rolls. …
In June 2013, My Adventures with Sourdough began. After nine years of baking some sort of sourdough bread each week, I can still say that we dearly love it. Continue reading My Adventures with Sourdough
