This recipe is from the Sourdough Jack Cookbook and requires sourdough starter. You can make starter from scratch, or get some from Denise and/or CJ. This is my favorite sourdough bread that Pop made. It's particularly good right out of the oven. Or toasted later with butter!

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Name: Honey Gold Bread
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2
Cuisine: not set
Ingredients: 2 c milk; 2 T butter; 1/4 c honey; 1 package active dry yeast; 3 cups basic sourdough starter; 2 c whole wheat flour; 1/4 c wheat germ; 2 T sugar; 2 t salt; 2 t baking soda; 4 c white four

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INGREDIENTS

2 c milk
2 T butter
1/4 c honey
1 package active dry yeast
3 cups basic sourdough starter
2 c whole wheat flour
1/4 c wheat germ
2 T sugar
2 t salt
2 t baking soda
4 c white four

INSTRUCTIONS

A couple days before, renew the starter. Renewing Starter: Take at least one cup of the basic sourdough starter and renew with a mix of flour and warm water (2 Cups flour to 1 ¼ c flour approx). Mix together with a wooden or non-metal spoon. let stand out in a warm place for a couple days until it is smooth and smells sour. You can use a "warm" oven (heat to 140 degrees then turn off). Keep 1 cup and store in refrigerator in airtight container until needed.

Scald milk by heating until just below boiling, this can be done in microwave or saucepan; stir in butter and honey, then allow to cool until lukewarm. Add yeast and stir until dissolved. In a large bowl, Add starter and mix. Add 2 c whole wheat flour and wheat germ, stirring until well mixed. Blend sugar, salt and soda until smooth; Sprinkle over top of dough and stir in gently. Set dough in a warm spot (oven warmed to 140-170 works well), cover with a dry cloth and let rise for 30 minutes. Stir down and add remaining flour until dough is too stiff to stir with a spoon. Turn out on floured board and begin to knead with the hands. (NOTE: Flour required may vary from quantity indicated – one must gauge the dough… Too little is better than too much which will make the bread heavy). Work in remaining flour kneading with heels of hands until dough is light and satiny to the touch. Do NOT knead too long or include too much flour. Break down into sections, flour lightly, fold over and seal. Place in greased/floured bread pans, pans should be half full. Grease tops with butter and set in warm place and let double in bulk.

Meanwhile preheat oven to 400 degrees. When loaves have risen, bake in preheated oven 20 minutes. Reduce temperature to 325 and continue baking until bread shrinks from side of pans. Approx 30-40 minutes. When baked, loaves will give a hollow sound when thumped on top. Remove from oven and turn out on rack or towel on table.

BREAD MACHINE: You can do this in a bread machine. If you cut the recipe in half it works reasonably well for machines that expect bread recipes with 3 c flour.

NOTES

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Honey Gold Bread

2 c milk
2 T butter
1/4 c honey
1 package active dry yeast
3 cups basic sourdough starter
2 c whole wheat flour
1/4 c wheat germ
2 T sugar
2 t salt
2 t baking soda
4 c white four

BREAD MACHINE: You can do this in a bread machine. If you cut the recipe in half it works reasonably well for machines that expect bread recipes with 3 c flour.

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Nutrition

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Serving Size: 1 Loave (511g)
Recipe Makes: 2 Servings

Calories: 1237
Calories from Fat: 515 (42%)

Amt Per Serving		% DV

	Total Fat 57.2g	76 %
	Saturated Fat 34.3g	171 %
	Monounsaturated Fat 14.5g
	Polyunsanturated Fat 3.6g
Cholesterol 146.1mg		45 %
Sodium 2885.6mg		100 %
Potassium 1183.3mg		31 %
Total Carbohydrate 167.8g		49 %
	Dietary Fiber 20.7g	83 %
	Sugars, other 147.1g
Protein 28.9g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1237

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