Ingredients for Sheepherder Bread
- 1 cup active sourdough starter
- Unbleached Flour
- Sugar
- Shortening
- Salt
- Baking Soda
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How to Make Sheepherder Bread
- In a large bowl, sift together 4 cups all-purpose flour, 1 teaspoon salt, and 1 cup whole wheat flour. Create a well in the center.
- Add 1 cup active sourdough starter to the well. Gradually incorporate the dry ingredients into the starter, adding enough additional flour (about ½ cup to 1 cup, as needed) to form a smooth, slightly sticky dough. Knead for 8-10 minutes until the dough is elastic and shiny.
- Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 4-6 hours, or until almost doubled in size.
- Gently deflate the dough. Shape it into two equal-sized loaves. Place the loaves in greased 9x5 inch bread pans.
- Let the loaves rise in the pans for another 30-45 minutes, or until almost doubled in size. Preheat your oven to 375°F (190°C) during the second rise.
- Bake for 30-40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Use a thermometer to check internal temperature; it should reach 200-210°F (93-99°C).
- Remove from pans and let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
2g
Carbs
7g
