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Sourdough Honey Wheat Bread

Sourdough Honey Wheat Bread baked in a Crock-Pot
Print Recipe
Cook Time 3 hours
Servings: 1 loaf
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3/4 cup milk
  • 2 tsp butter
  • 1 1/2 tbsp honey
  • 1 pkg active dry yeast
  • 3/4 cup sourdough starter
  • 3/4 cup whole wheat flour
  • 1 1/2 tbsp wheat germ
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour

Equipment

  • 3 1/2- or 5-quart Crock-Pot

Method
 

  1. Preheat Crock-Pot on High setting for 30 minutes.
  2. Scald milk. Add butter and honey to scalded milk; allow to melt and cool to luke warm.
  3. Mix yeast in milk and stir to dissolve.
  4. Add the sourdough starter, the whole wheat four and wheat germ.
  5. Blend sugar, salt and soda until smooth and sprinkle over top of dough, stirring in gently.
  6. Stir in remaining flour until too stiff to stir.
  7. Turn out onto floured board and knead 100 times.
  8. Shape into a loaf and place in well-greased Bread 'n Cake Bake pan; cover.
  9. Place in Crock-Pot.
  10. Cover and bake on High setting for 2 to 3 hours or until edges are browned.
  11. Remove pan and uncover. Let stand 5 minutes.
  12. Unmould on cake rack and serve warm.