6cupwhole wheat flourplus extra for kneading 2 tsp. sea salt
6tbsp.unsalted butter or coconut oil
Instructies
Make a sponge the night before, by mixing the starter with the milk and 3 cups of flour.
Cover and leave at room temperature overnight, or you can turn the oven on to 350 degrees for one minute exactly to get the sourdough yeast to be most active.
The next morning, stir the sponge before beginning.
Add in the honey + eggs, stirring until incorporated.
Add the remaining flour + salt + butter and use your dough hook to fully mix, and then knead for 5-7 minutes, adding more flour as necessary.
Cover the dough with a towel or a plastic wrap and put it back in the oven, 3500 F for exactly one minute and then off.
Let it rise for 2 to 4
hours, depending on the strength of the starter and the heat in your kitchen.
Butter two 9×5-inch loaf pans.
Once the dough has doubled in size, pour it into the loaf pans.
Cover the pans with plastic wrap and put them in the oven 2-3 hours and repeat 3500 F for a minute and off.
When the dough has risen at least to the top of the pans or a half-inch above, take out the loaves and place a rack in the middle of the oven.
Preheat to 3750 F.
Slash loaves down the middle, then immediately bake for 35-40 minutes; until they are honey brown and sound hollow when tapped on the top.
Be careful not to over bake this bread or it will be dry.
Remove the loaves from the pans and let cool completely on wire racks before slicing.
