Sourdough Brown Bread With Molasses

1. 1

   In a large mixing bowl, combine sourdough starter, milk, molasses, brown sugar, salt and vegetable oil. Slowly add oatmeal and whole wheat flour. Add enough all-purpose flour so that the dough forms a ball.

2. 2

   Knead either with a dough hook or by hand until dough is smooth and elastic. You may have to add more flour while kneading.

3. 3

   Place dough in an oil in glass bowl for rising and cover. Since it is sourdough, you do not want to use a stainless steel or metal bowl. Since sourdough provides the only leavening for this loaf, plan on a longer rise. If it works better in my schedule, I have covered it with plastic wrap and allowed it to rise overnight in the refrigerator. Another option is to cover and let rise at room temperature for about 2 hours. In my experience, the dough does not double but it does expand nicely.

4. 4

   Punch down dough and divide into two pieces. Shape into loaves and place into oiled loaf pans. Cover and allow to rise again at room temperature for about 2 hours (more is okay). My dough did not completely fill the large loaf pans even after rising.

5. 5

   Preheat oven to 375u00b0F. Bake for 35-40 minutes or until nicely browned and loaves sound hollow when tapped.

6. 6

   Be sure to have a hefty slice while still slightly warm, slathered with butter. Yum!

* Per serving · 4 servings · Values may vary.

No additional tips available.