Mix sugar, oil (or melted butter), salt, water, and 1 cup of sourdough starter together in a large bowl. Add flour, wheat germ, and flax seed (and yeast, if using) to the mixture.
Knead dough until gluten has been sufficiently developed (windowpane test).
Place the dough in a bowl to rise until doubled (times will vary depending on room temperature; also, longer--up to 8-12 hours--without yeast, shorter with yeast).
The next day/or when dough has doubled, knead again 10 minutes. Divide in half and place in two greased 4 x 8-inch loaf pans. Allow the dough to double in size (again, time will depend on whether you've added yeast).
Bake at 350 degrees for 40 to 45 minutes, or until bread is golden brown and taps hollow.
Turn out to cool on wire racks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2606g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 249 (3%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 195.8mg||60 %|
|Sodium 6011.3mg||207 %|
|Potassium 19770.8mg||520 %|
|Total Carbohydrate 1409.4g||415 %|
|Dietary Fiber 28.7g||115 %|
|Sugars, other 1380.7g|
|Protein 521.9g||746 %|
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.
Calories per serving: 8091
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