It is not your typical crusty sourdough bread, which takes significantly more time to produce. But it is a nice way to use some of that starter that you have sitting in the fridge. This recipe gives you a slightly sweet bread with a touch of that springy-ness that sourdough is known for. It makes a good sandwich bread or toasting bread, and a decent french toast. Mix 1 stick of softened butter with two Tablespoons of honey to make a delicious honey butter to go with it.
2 Cups White Flour
2/3 Cup Wheat Flour
2 tsp Instant Yeast
1 Tablespoon salt
3/4 Cup Sourdough Starter
2 Tablespoons wildflower Honey (I like to use fresh, local honey)
1/2 Cup lukewarm water
In a large bowl, mix the flour, yeast, and salt together. Stir in the starter, water, and honey, and mix well. Knead with your hands for several minutes until the dough becomes smooth. Put it in a lightly greased large bowl and cover loosely. Allow to rise for about 1 1/2 hours or until doubled.
Punch down the dough and turn it out onto a floured bread board. Flatten it out into a rectangle. Starting at one end, roll the dough into itself, forming a log. Place in a loaf pan. Brush top with melted butter. Cover loosely and let rise until doubled in bulk again, about another hour to an hour and fifteen minutes.
Preheat your oven to 425 for at least 20 minutes before placing the bread in.
Bake 25-30 minutes until golden brown on top and firm to the touch. I take my bread out and give it a pat on the underside - it should sound hollow. Cool for a little bit before slicing. Serve with honey butter.