Tomato Basil Sourdough Bread


  • 1 1/2 cups sourdough starter
  • 1 cup thick tomato juice
  • 1/4 cup water
  • 1 teaspoon garlic powder
  • 1 tablespoon honey
  • 2 tablespoon oil
  • 1 tablespoon dried basil
  • 1 tablespoon dough enhancer
  • 3 1/4 cups white whole wheat flour
  • 1/4-1/3 cup King Arthur Bread Flour
  • 1 teaspoon salt
  • 1 cup cheddar cheese, optional
  • Combine active starter, tomato juice, water, garlic powder, honey, oil, basil, dough enhancer, and 1 cup whole wheat flour in a mixer bowl. Mix until well combined. Add remaining wheat flour. Mix well. Add bread flour by the tablespoon until dough pulls way from the sides of the mixer bowl. Let rest 20  minutes. Add salt and cheese if desired and mix for 7-9  minutes. Place in a well-greased bowl. Cover tightly and allow to rise for 5-6 hours. Shape unto 2 loaves. Place in pans. Cover with greased saran wrap. Allow to rise 1-2 hours. Slash tops of loaves with a sharp knife or razor blade. Bake at 350 degrees for 30 minutes.
  • Artisan loaves
  • Shape loaves into rounds. Place in cloth lined baskets that have been dusted with sprouted flour. Allow to rise 1-2 hours. Preheat a stoneware pan in the oven. Preheat at 425 degrees for 1 hour. Flip bread unto baking sheet., slash with a knife or razor blade. Bake for 25-30 minutes. Remove and cool. 2 loaves. Recipes
  • I keep my starter fairly thick..if yours in thinner it may require more flour.
  • This recipe along with 40+ sourdough recipes will be included in the cookbook being printed any day now.

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