This bread is simple and good! It's soft on the inside and a tad crispy on the outside. The bread is wonderful toasted, and you can easily use it for sandwiches, if you like. I use white whole-wheat flour to make the bread, which has all the nutrition of regular whole-wheat flour and is slightly lighter in texture, so you don't end up with a loaf that's heavy and flat. The bread has the usual sourdough tang, but it's softened a bit with a little date puree, not refined sugar (which, in addition to the fiber in the bread from the whole-wheat flour, helps keep the bread, in moderation, good if you're on a diabetic diet). The date puree adds extra fiber and nutrients to the bread as well as the slight sweetness. I usually make the bread in the air fryer rather than the "big oven." I think the air fryer gives the crust a nicer crunch and still keeps the bread soft on the inside. We like the simple bread for breakfast, open-face sandwiches, cheese toast, and to accompany soups and salads. Enjoy!
Simple Soft Sourdough Wheat Bread (Diabetic Friendly) -- Makes 1 Loaf
1 cup of sourdough starter/discard
1/4 cup of canola oil
1 large egg
1/2 cup of milk
1 cup of white whole-wheat flour
In a large bowl mix together well the starter/discard, oil, egg, and milk. Stir in the white whole-wheat flour until combined. Loosely cover the mixture with plastic wrap and let it stand for at least an hour. I usually let my mixture sit for 3-5 hours while I do other things. It's fine. When you're ready, stir the mixture and add:
1 cup of white whole-wheat flour
1 1/2 teaspoons of salt
1 1/2 tablespoons of date puree (just cover dates with boiling water, let them cool and
mash the dates and water together or see https://www.thenfeedthem.com/post/
Stir/knead the additional flour, the salt, and date puree into the dough mixture and then knead the dough for 3-5 minutes, adding an additional 1/4-1/2 cup of flour as you knead to prevent the dough from being too sticky to knead. Spritz a loaf pan with non-stick cooking spray or line the pan with aluminum foil and spritz the foil with spray (for easier clean up and removal of the bread from the pan). Form the dough into log/loaf shape, place it in the prepared pan, spritz the top of the dough with a little oil or non-stick cooking spray, loosely cover the top of the dough with plastic wrap, and let the dough rise at room temperature until the dough has increased in volume by about one-third.
Air Fryer: Air fry the dough at 320 degrees for about 30 minutes or until the top of the loaf is a deep golden brown and the internal temperature of the loaf reaches about 190 degrees. Let the loaf sit in the pan for 5-10 minutes before removing it to cool completely.
Oven: Preheat the oven to 350 degrees and bake the dough for 40-45 minutes or until the top of the loaf is a deep golden brown and the internal temperature of the loaf reaches about 190 degrees. Let the loaf sit in the pan for 5-10 minutes before removing it to cool completely.
The loaf will slice best after it has cooled completely.
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