Sourdough Whole Wheat Bread

This is basically the same recipe as the Whole Wheat Bread recipe but a little wetter.  Reusing the same container and the scrapings from previous dough mixtures leads to the signature sour dough taste.

2 cups slightly warm water

3 tsp dry yeast
2 tbsp whole flax meal

1/2 tsp ginger

4 cups whole wheat flour

2 tsp sea salt

Mix ingredients well in a bowl with a wooden spoon or something similar.

Place dough in a covered container with the cover left slightly ajar to prevent it being air tight and set aside to rise for 2 or 3 hours.

Put container in the refrigerator and leave for one to two weeks.

Remove dough, form into a loaf shape, and place in a bread pan lined with non – stick foil or parchment paper and let rise for 45 minutes to an hour while preheating oven to 375°.

Bake for about 50 minutes and let cool on a wire rack for about an hour. Bread will slice better if refrigerated for a few hours first.

Do not wash the container that stored the refrigerated dough. Keep it in the refrigerator until you are ready to make more dough and then scrape what was left in the container into your new batch of dough. This will cause the new batch and subsequent batches of dough to take on a great sourdough flavor.