SANDRA'S MORNING ALASKA WHOLE-WHEAT SOURDOUGH BREAD LOAF
This is a 1-hour initial rise ~ No stand-mixer required: The longer the initial dough ball rise, the stronger the sourdough flavor becomes (e.g., 1-hour vs a 9-12 hour rise time)... Yield: (1 loaf) Prep: 7 Mins. Total rising time: 1-2 hours Bake: 35 Mins. INGREDIENTS Proof: 1-1/2 cups lukewarm water 1 teaspoon active yeast (not rapid or instant) 1 tablespoon light agave (or honey) Sponge: 1/2 cup ripe (fed) sourdough starter Dry: 2 cups All-Purpose Flour 1 -1/2 cups Whole-Wheat Flour (I use King Arthur) 1-1/4 teaspoons kosher salt --2 teaspoons Mazola oil (For top and bottom of dough ball, so it doesn't stick or form crust while rising) --2 tablespoons unsalted butter, melted (For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust) METHOD Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes. Meanwhile, in a medium glass/plastic bowl, add the flours, kosher...