I decided to use some honey in my bread. Jeff got some local honey from a customer at work, so i couldn't resist. It's so so good! I adjusted this recipe to what I had and wanted, and it turned out soft, sweet, and tasty!
(1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup warm water
1 1/2 cup starter
1/2 cup honey
1 teaspoon salt
1 1/2 tablespoons olive oil
4 cups whole wheat flour
(As a side note, I doubled the recipe, and added 1/4 cup blackstrap un-sulfured molasses into the liquid mix. I also was experimenting with whole wheat pastry flour, so I used half pastry, half regular)
- Dissolve yeast in warm water.
- Mix together the yeast mixture, sourdough starter mix, honey, salt and oil with whole wheat flour. Add up to more whole wheat flour as needed to make a stiff dough. Knead on a floured surface until smooth then place in a greased bowl. Cover and let rise 1 to 1 1/2 hours, or until doubled in size.
- Punch down; double again. Punch down; roll into desired shape. Let double in pan.
- Bake at 400°F (205°C) for 35 to 40 minutes, or until golden brown, with a hollow sound when thumped
I made them super flat, then sliced them thin so we can use them for buns and sandwiches!