Sourdough Whole Grain Bread

Recipe Submitted by Anonymous ..|.. Category: Breads

A moist, rich bread that can be made into traditional loaves, ovals or rounds.
Best served warm with butter!


  • 1 2/3 warm water (115-118F)
  • *2 packages (or 5 teaspoons) of quick rise dry yeast
  • cup brown sugar
  • 1/3 cup honey
  • 1 2/3 cup of sourdough starter
  • 4 Tablespoons melted shortening
  • 2 teaspoons salt (slightly less if using sea salt)
  • 2 cup dark rye flour
  • 1 cup whole wheat flour
  • cup wheat bran
  • cup wheat germ
  • 2 to 3 cups unbleached white flour (always added after mixing for 3 minutes)


Stir together all dry ingredients including the quick rise yeast leaving out the white flour to add later. Add the water, shortening and starter. Stir to moisten and beat with electric mixer for 3 minutes. Add white flour until dough can be handled easily. Either knead by hand (about 10 minutes) or by electric mixer until dough is smooth. Cover and let rest 10 minutes.
Grease pan(s) or large baking dish using either olive oil or shortening. Sprinkle a small amount of white or yellow cornmeal over the bottom of the pans or baking dish and shake to cover.
Shape into desired loaves and leave in a warm place out of drafts for 45 to 60 minutes or until doubled.
Bake at 375 for around 35 minutes or until the loaves sound hollow when tapped.

* This recipe is easily converted to the traditional yeast method using regular dry yeast. When proofing: stir together warm water and 1/4 cup brown sugar (add the rest of the brown sugar to dry ingredients before mixing, add honey with starter). Sprinkle yeast over top and stir gently. Wait 5 - 10 minutes until bubbly before adding to dry ingredients.

*You will also need to let rise 2 times without the 10 minute rest period. Place kneaded round in a greased bowl. Cover and set in warm place for 45 - 60 minutes or until double.
Punch down dough. Shape into desired loaves and let rise again 35 - 45 minutes before baking.

Recipe from, Site Maintained by Donna Young, of