Sourdough Loaf, Version III
Sourdough Loaf, Version III bakes up with a balanced tang from mature starter, a tender crumb, and a gently crisp crust. Wheat germ and milk round out the flavor, while a touch of sugar and margarine create a soft, nostalgic bakery-style texture. Serve warm with butter alongside soups or for hearty sandwiches any day of the week.
- Prep30 mins
- Cook30 mins
- Serves12
- DifficultyMedium
- 1
Use a bread machine on the Manual cycle to mix all the ingredients. This typically involves two mixing cycles of about 15 to 20 minutes each with a rise cycle of about an hour between them.
- 2
Turn the dough onto a lightly floured surface. Shape it into one round loaf. Set the loaf on a baking stone or a baking sheet that has been lightly oiled and dusted with cornmeal. Cover the loaf and let it rise in a warm spot until nearly doubled in size, about 40 minutes.
- 3
Preheat the oven to 425 degrees F (220 degrees C).
- 4
Bake in the preheated oven for 20 to 30 minutes, until the loaf is golden brown and sounds hollow when tapped. Cool on a wire rack.
- Calories 248.32 kcal Moderate
- Protein 8.49 g Moderate
- Carbs 45.65 g Moderate
- Total Fat 2.57 g Low Source
- Saturated Fat 0.5 g Low Source
- Trans Fat 0.37 g High
- Cholesterol 0.61 mg Low Source
- Sodium 87.85 mg Low Source
- Fiber 2.32 g Low Source
- Sugar 4.4 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 31.86 mg Low Source
- Iron 2.22 mg Moderate
- Potassium 75.93 mg Low Source
- Vitamin A 50.73 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.22 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽