Rustic Country Sourdough Wheat Bread

Rustic Country Sourdough Wheat Bread

2 packages yeast (4 1/2 t.)
1 1/4 cups warm water 

1 cup sourdough starter (at room temperature) 

1/4 cup honey

1 tablespoon salt 

2 eggs, beaten 

1/4 cup vegetable oil or melted butter 

2 cups bread flour
4 cups whole wheat flour (freshly ground, if possible)




Dissolve yeast in water in a large glass or plastic bowl; let stand 5 minutes. 
Stir in sourdough starter, honey, salt, eggs, oil/butter and 2 cups bread flour. Gradually add wheat flour. Turn dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 to 1 1/2 hours or until doubled in bulk.



Punch dough down; divide in half and place on a floured surface. Roll each half into an 18 x 9-inch rectangle. Beginning at narrow edge, tightly roll up dough. Pinch seam and ends together to seal. Place loaves, seam side down, in greased 9 x 5 x 3-inch loaf pans. Cover loaves; let rise in a warm place about 1 hour or until doubled in bulk.



Bake at 350* for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans; brush with melted butter.



Yields 2 loaves