Recipe: Austrian Wheat Bread (using sourdough starter, no yeast, bread machine)

AUSTRIAN WHEAT BREAD
(using sourdough starter, no yeast,)

"This Austrian whole wheat recipe adds a touch of anise for a delightful and different rye bread. Use the French bread cycle."

FOR A 1 LB. LOAF:
1 1/2 cups sourdough culture
3/4 cup white bread flour
2 tbsp. water
1/2 tsp. salt
2 tsp. sugar
1/2 tsp. ground anise seed
1 1/2 tbsp. vegetable oil
1 tsp. vital gluten
1 1/8 cups whole wheat flour
1/2 cups white bread flour
Water (only as needed)

FOR A 1 1/2 LB. LOAF:
2 cups sourdough culture
1 cup white bread flour
3 tbsp. water
1 tsp. salt
1 tbsp. sugar
1/2 tsp. ground anise seed
2 tbsp. vegetable oil
2 tsp. vital gluten
1 1/2 cups whole wheat flour
2/3 cups white bread flour
Water (only as needed)

FOR A 2 LB. LOAF:
2 1/2 cups sourdough culture
1 1/8 cups white bread flour
1/4 cup water
1 tsp. salt
1 1/3 tbsp. sugar
1 tsp. ground anise seed
2 1/2 tbsp. vegetable oil
2 tsp. vital gluten
2 cups whole wheat flour
1 cup white bread flour
Water (only as needed)

Combine the sourdough culture and first amount of white bread flour. Knead for 5 minutes, allow to sit for 8 hours.

Place in the bread machine pan. Add the remaining ingredients, except the additional water) and start the cycle (use French bread cycle). Add water during or after mixing if the dough is too dry.

Tip: Depending on the amount of moisture in your sourdough you may need to add more flour after the dough is mixed. A dough that is too moist will fall during baking.

Source: Worldwide Sourdoughs From Your Bread Machine by Donna Rathmell German and Ed Wood

Hi David,

Here is a recipe without yeast added for you to experiment with. Of course, you can omit the anise seed if you don't want that flavor. If you'd like to get into it more, I really recommend the book noted above (you may be able to find it a your local library). It has a detailed chapter on the hows and whys and charts to help make your own recipes.

Happy Baking!

Betsy